City Experiences is seeking a Sous Chef for our City Cruises Operation in New York.

About Us:

City Experiences passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If youre an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you.

About the Opportunity:

The successful Sous Chef, in conjunction with the Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability.

This position will require the successful candidate to show proof of COVID-19 vaccination. The Company is an equal opportunity employer, and will provide reasonable accommodation to those individuals who are unable to be vaccinated consistent with federal, state, and local law.

About You:

This person will be adaptable, dynamic, and embody City Experiences RESPECT Service System.

Essential Duties & Responsibilities:

Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual

Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Companys strict standards of sanitation

Maintain close liaison between the kitchen and other departments including the front-of-the house
(FOH)

Recommend and execute approved programs that improve the level of service and product quality

Execute other projects as assigned by management
- Recruit new kitchen staff when necessary to fill vacant positions
- Participate in training of all new kitchen staff
- Participate in scheduling kitchen staff according to staffing matrix
- Adhere to Companys performance management guidelines for all discipline and termination situations
- Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members
- Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members
- Develop positive working relationships with city department heads and peers
- Participate in the development of strong teamwork within the staff
- Help develop and execute shipmate incentive programs

Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise

Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention

Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department

Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements

Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with budget

Participate in the inventory process to ensure adequate stock

Participate in purchasing all food products and cleaning supplies according to established procedures

Participate in processing all invoices in a timely manner to maximize corporate rebate program.

Participate in administering the payroll system including scheduling, checking, transmitting and processing

Participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability

Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency

Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements

Attend all scheduled meetings

Operate all restaurant systems (PC, restaurant cost analysis software, etc.)

Participates in fleet wide task forces as requested

Additional job duties as assigned.

Requirements & Qualifications:

High school or equivalent required

Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment

At least one (1) year of kitchen staff management experience

Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment

ServSafe Certified

Able to manage multiple priorities/tasks and prioritize appropriately

Ability to establish and maintain effective working relationships

Must be able to communicate effectively in oral and written form

Ability to work in confined spaces and perform duties within extreme temperature ranges

Must be able to stand, walk, and/or sit continuously perform essential functions for an extended period of time

Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation

Physical requirements- Must have finger/hand dexterity in order to operate food machinery; must be able to lift, move, and/or carry items weighing a maximum of 200 lbs. on a continuous schedule

Able to work with Microsoft Office applications (especially Word & Excel)

Ability to read, write, and speak English to comprehend and communicate job functions

The RESPECT Service System embodies City Experiences mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader.

City Experiences is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and or/harassment of any type, including but not limited to discrimination and or harassment based upon race, religion, religious creed, color, national origin, ancestry, citizenship, sex, sexual orientation, gender, gender identity, gender expression, age, pregnancy or relation medical conditions, childbirth, breastfeeding, parental status, veteran and/or military status, disability (physical or mental) medical condition, genetic information or characteristics, political affiliation, domestic violence survivor status, marital status, or other characteristics prohibited by federal, state, or local law. Additional, City Experiences participates in the E-Verify program in certain locations.

Pursuant to applicable State and local laws, including but not limited to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

#indlp

Experience

Required

1 year(s): At least one (1) year of kitchen staff management experience

3 year(s): Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment

See job description