Mystic Cruises is an expedition ocean cruise line offering an incredibly intimate view of some of the world’s most exciting destinations, including Antarctica, the Arctic region, Northern Europe, and the Mediterranean, in an ecofriendly way, but with all the comfort of a fivestar service. Mystic Cruises sail into the heart of landmark cities, as well as to small, exclusive ports where larger vessels cannot enter, to provide our guests onceinalifetime experiences. With a strong commitment to environmental sustainability, Mystic Cruises implemented technological innovations on its ships in order to ensure a minimal impact of its operations.

The position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with Company’s Safety, Quality and Environmental Standards. 

• The Executive Sous Chef in connection with the Sous Chef must work on a tight checking list for perfect food handling, food preparation, and cleanliness 

• Check lists in Hotel Operations manual are to be used, modifications and improvements are to be suggested and to be approved by the Hotel Director 

• The entire production to be based on menu and recipes outlined in the ‘Food Standards -. Recipes’ or other manuals. 

• Supervise and assist daily meal production in the hot galley. Control correct storing in temperature and covering.  

• Food tasting before every service starts. 

• Executive Sous Chef must constantly educate subordinates by explanations and demonstrations of first class quality food production. 

• The Executive Sous Chef is directly responsible for the food cost onboard the vessel. 

• The Executive Sous Chef is to ensure that the quality of food production meets the standards set by the company and at the same time does not exceed the budgeted cost. 

• The Executive Sous Chef is required to work hands on. 

• The Executive Sous Chef must approve the requisitions of the galley section heads and ensure that correct ordering procedures are adhered to at all times. 

• Furthermore, he/she is to ensure that quantities ordered are correct and online with the production planning. 

• The food production is to be based on the concept outlined in the Hotel Operations manual. 

• The Executive Chef is directly responsible that these guidelines are strictly adhered to. 

• Changes, adaptations or modifications are to be approved by the Hotel Director and the Operations Manager of the company. 

• The Executive Sous Chef is directly responsible, that his galley section heads are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and the vessel sanitation and health program. Galley section heads are to be constantly evaluated by the Executive Sous Chef and trained (re-trained) if required. Training must be including physical demonstrations of food preparation. 

• All new galley section heads are to be trained and closely supervised for at least three first cruises. The Executive Sous Chef is to ensure, that the galley section heads train their subordinates, constantly evaluate their skills and retrain if required. 

• The Executive Sous Chef or a capable Chef designated by him must hold menu briefings each Lunch or Dinner in the restaurant and ask waiters to explain the dishes.  

• Special focus is to be on new restaurant personnel. 

• The Executive Sous Chef will evaluate his direct subordinates on a regular basis using the Crew Evaluation Form. 

• Following the evaluation is a conversation with the evaluated Crewmembers on a one-to-one basis, where the strong and the weak points are to be discussed and goals are set for future improvement. 

• The Executive Sous Chef is directly responsible that all galley crew concerned strictly follow the guidelines for handling and cleaning of machines and equipment and their section heads properly train that galley crew. 

• Repair orders (AVOs) should be passed on to the Hotel Director as soon as possible. 

• The Executive Sous Chef is to follow up on outstanding repairs (AVO) and communicate accordingly with the Chief Engineer 

• If un-operational equipment impairs passenger service, it is considered an emergency. The Hotel Director is to be contacted and a written report must follow and be submitted to the Hotel Director and to the Captain. 

To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description. 

Financial Responsibilities 

• To control the food cost as well as the overall Galley operational costs and maintaining given standards and product quality together in assistants for the Executive Chef.  

• Monitor and control the use of consumables and bonded items in the entire Galley Department.  

• To monitor and control wage and overtime for the Galley Department Staff according to Budget. 

• To monitor and control vacation schedules together with Head Office and Crewing Officer. 

• To monitor and control all Galley expenditures to ensure that it stays within the limits of the Consumable and M&R Budget. 

• To ensure that Company property is maintained properly and treated with respect at all times. 

Sanitation requirements 

• Handwashing before the start of duty and at any time your hands become contaminated – and enforce Handwashing throughout the Section. 

• Inspect and ensure all personnel in the Department follow the Company’s personal hygiene requirements. 

• Prohibit and prevent Section personnel carrying cigarettes or cellular telephones at any time on duty. 

• Never wear disposable aprons, gloves, caps etc. outside the Galley. 

• Prepare, understand, and use HACCP Flow Charts prescribed by the   Food   Safety Management Team. 

• Have access to and use a calibrated probe (spear) type food thermometer to ensure safe temperatures of all Potentially Hazardous food. 

Safety & Discipline Responsibilities 

You are required to: 

• To ensure that the proper use of Personal Protective Equipment in the Galley work areas is implemented at all times.  

• To ensure that Safe Lifting Techniques are practiced at all times in the Galley Department. 

• To ensure all Galley Staff is instructed on all Safe/Proper Galley Equipment handling and to ensure that Safe/Proper Galley Equipment handling is practiced at all times. 

• To be familiar with the Company´s SMS 

• To be familiar with the Ship`s Emergency Plan 

• To do In Port Manning duties as scheduled and as required by Company policy. 

• Emergency Duties: 

• To follow instructions on Safety Card. 

• To participate in Guest/Crew Lifeboat Drills as per instructions. 

• Other safety responsibilities, as assigned, but not limited to the above. 

Team Education & Training 

• Introduce Job Duties and Departmental functions including on-the-job-training for the entire Galley Department. 

• To follow up and maintain a continuous Training Program in regards with International Cooking Techniques. 

• Identification and Development of all Crew members with Supervisory potential. 

• Must have completed apprenticeship as a Cook in a hotel or restaurant 

• Wear the complete prescribed uniform and name badge as specified in Company Standards, complying with regulations relating to tattoos, hair and body decorations 

• Attend and participate as required in all emergency drills, carry personal emergency card, and understand emergency duties. 

• Must be above average in speaking and writing the English language and must understand and be able to communicate in other languages as may be required by the Company 

• Must have Typing skills, Windows, Word, Excel, Lotus CC, Mail (or similar Email system like MS Outlook, Lotus Notes). Additional: stock control systems (MXP) 

• At least 10 years of cuisine background is essential, additionally four years in the cruise ship industry required 

• Must be skilled in every part of international cooking. A very good knowledge of all ingredients that are used in the modern cuisine. A good sense of diplomatic leadership of a multinational galley crew. The Executive Sous Chef must be familiar with food-cost calculations, quality control, and production control of passenger and crew menus.  

• Must have USPH experience 

• Must be knowledgeable in HACCP, USPH and Shipsan Sanitation Programs 

• Must be knowledgeable in ISM / ISO, MLC and SQM Matters