What are the responsibilities and job description for the Sous Chef position at Water2Wine Cruises?
Water2Wine Cruises and the West Star, the premier dining vessel in the Tri-Cities, are seeking applicants for the position of Sous Chef. All menu items are created in-house, and all food is freshly cooked and prepared in our commissary kitchen before being catered to the West Star. We seek a creative individual who can collaborate with our Chef to deliver first-class dining experiences.
Key Responsibilities:
- Work closely with the Chef to create innovative menus for events hosted on the boat throughout the year.
- Communicate effectively with both kitchen staff and management about orders, concerns, and updates.
- Prepare for and participate in lunch and dinner cruises, as well as private functions, while ensuring high standards of quality and presentation for all dishes.
- Identify and resolve any issues in the kitchen promptly, maintaining a calm demeanor under pressure.
Qualifications:
- Effectively manage and motivate kitchen staff by providing clear direction and constructive feedback.
- Possess expert knowledge of cooking techniques and knife skills, along with the ability to prepare a wide variety of dishes.
- Build and maintain a strong partnership with the Chef.
- Demonstrate strong organizational skills to ensure workflow efficiency in both the commissary kitchen and the West Star Galley.
- Have a thorough understanding of food safety regulations and proper handling practices.
- ServSafe certification is required.
Candidates should have experience in food ordering, inventory management, quality control, and vendor relations. A minimum of two years of restaurant experience is required. Experience ordering from local and national purveyors is a plus.
The ideal candidate for this position should be a self-starter and problem-solver who collaborates well with team members. A friendly and personable demeanor is essential, along with enthusiasm, drive, and a passion for the service industry. These qualities are crucial for success in this role. The candidate must also effectively manage and motivate kitchen staff by providing clear direction and constructive feedback.
This position reports directly to the Chef and General Manager. Candidates must successfully pass a pre-employment background check and drug screening and remain drug-free. All employees are part of the maritime consortium and are subject to random drug testing throughout the year.
Working hours will vary and will include days, evenings, and holidays.