Sous Chef -id-1617

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Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today!

As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation.

You will report to the Chef De Cuisine

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Responsibilities:

Your Responsibilities – How You Will Make a Difference

  • You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines.
  • Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly.
  • Implement company recipe guidelines through recipe booklets, plate presentation and audits.
  • Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
  • Guide communication between galley crew, Chef de Cuisine and Manager Food Operations.
  • Together with the Chef de Cuisine, maintain food quality standards during storage, production and service.
  • Understand and ensure opening and closing procedures for all assigned kitchens and production areas.
  • Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system.
  • Organize daily menu presentations and food tasting.
  • Provide performance feedback of entire team to the Chef De Cuisine.

Basic Qualifications:

Basic Qualifications – What You Will Bring to the Team

  • Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship.
  • Minimum three years’ experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment.
  • Take ownership and lead culinary team within assigned responsibilities.
  • Demonstrate natural initiative to undertake or continue a task or activity.
  • Leadership and ability to manage multifunctional and diverse areas.
  • Thorough knowledge of food allergies and special diets
  • Work with tight timeframes, deadlines and dollar goals.
  • Must be proficient in all stations in the kitchen.
  • Proficiency in safe food handling, HACCP / USPH

Additional Information:

This is a SHIPBOARD role.

You must:

  • Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel
  • Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan
  • Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control
  • If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation

Your Responsibilities:

  • Have a valid passport and C1/D Seaman’s visa (DCL will provide you with documents to obtain this)
  • Complete a pre-employment medical
  • Obtain a criminal background check
  • Bring approved work shoes

Sous Chef -id-1617

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