SOUS CHEF - LUXURY EXPEDITIONS VESSEL

We're looking for a Sous Chef candidate for one of our Luxury Expeditions vessel client   Rotation.
3 Months +/- 1 Months onboard; and 3 Months +/- 1 Months of vacation Joining date.
Reykjavik Schengen visa required Your tasks Oversee the execution of all guest and crew meals, following Company menu matrix and recipes, as well as the company’s core food value of regional, sustainable and fresh.
Participate in the actual cooking and preparation of food items as a member and leader of the galley team.
Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and exceptional flavour profile.
Ensure the provisioning of all food and related products by placing orders as needed in conjunction with the Hotel Manager, including loading and checking in stores, while ensuring proper FIFO rotation practices.
Responsible for the execution of special dietary restriction, and allergies Act as an ambassador, and supporter of the company’s sustainable seafood program.
Maintain inventory with appropriate stock levels and proper rotation of perishable food stores.
Includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.
Participate in guest outings like beach BBQ, OOTB, and other as needed to ensure great guest experience Maintain food service operation in absolutely sanitary conditions as per Lindblad Expeditions, CDC and Canada Health requirements.
Fluent in all regulations for CDC standard.
Must know the proper use of all galley equipment and proper procedures and detergents for cleaning and sanitizing all equipment.
Supervise the loading of all provisions, taking action as needed to ensure proper quality is received, and follow up with suppliers and office for payment is also communicated.
Stay current on developments in the culinary field so updates can be made to our menus.
Communicate effectively with the Hotel Manager and be open for discussion on any matters concerning the operation of the on board Hotel Department.
Supervise the Baker, Chef de Partie and one galley steward/utility in daily galley operations.
Oversee the training for new hires and ongoing training, and development for all galley staff.
Manage food costs onboard, reviewing orders, controlling local purchases and working closely with Purchasing Department and Food and Beverage Manager.
Act as the person in charge of the galley operation during CDC visits, escorts the inspectors, answers questions appropriately, and professionally Responsible for the general appearance of the other Chefs and crew working in the galley and ensures are in uniform.
Fill in other galley positions as required and necessary.
Your profile.
Ideally, previous experience working in a similar position in a five-star restaurant, hotel, or cruise ship.
In-depth knowledge of food/wine pairing Experienced with fine dining outlets Fluent English language Valid STCW certificates Vessel Sanitation Public Health (CDC) preferred Desired Qualifications Completion of formal training at a culinary school preferred.
Minimum of 2 years’ experience managing a culinary team on board passenger ships preferred Ability to do the “hands-on” part of the operation, and successfully complete any admin work required around it.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to get along with co-workers.
Ability to communicate successfully with galley team members; and office personnel.
Support, develop, and promote a healthy and professional team environment.
Responsible for training and guiding others and reviewing their work.