[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-257573-105":53,"doc-detail-257573-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","sous-chef-job-description-position-overview-responsibilities-requirements","Sous Chef Job Description - Position Overview, Responsibilities, Requirements","","Sous Chef Job Description outlines the role supporting the Executive Chef to manage onboard culinary operations end to end. The position focuses on day-to-day direction of food preparation and meal service while maintaining consistency, quality, cost efficiency, and strict sanitation in line with company and USPH standards. Key duties include scheduling, training, quality monitoring, food ordering coordination, temperature and thaw-cycle control, equipment maintenance, documentation submission, and readiness for drills and meetings. Requirements emphasize extensive culinary experience, English proficiency, teamwork across international crews, and physical capacity for onboard emergency procedures.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":16,"@type":70,"position":76},"https://docshare.wps.com/template/resumes/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/sous-chef-job-description-position-overview-responsibilities-requirements/257573/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/sous-chef-job-description-position-overview-responsibilities-requirements/257573.png","ImageObject",442,249,{"name":88,"@type":89},"Putri","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-20","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":47},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What does the Sous Chef do onboard according to the position summary?","Question",{"text":108,"@type":109},"The Sous Chef supports the Executive Chef in overseeing the entire culinary arts operation onboard, directing daily food preparation and meal services while ensuring consistency, quality, cost effectiveness, and high sanitation standards.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What are the key responsibilities related to food and staff management?",{"text":113,"@type":109},"Responsibilities include ensuring smooth preparation and service, planning kitchen schedules, training galley employees, directing and evaluating team performance, supporting weekly food ordering, and coordinating correct thaw cycles and temperature log compliance.",{"name":115,"@type":106,"acceptedAnswer":116},"What requirements and abilities are expected for this role?",{"text":117,"@type":109},"The role requires at least 8 years of similar experience (shipboard preferred), high school or GED completion plus culinary training or education, strong English skills, ability to work with international teams, and physical capacity to participate in drills and emergency lifesaving procedures including lifting up to 55 pounds.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},257573,1790505769,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":15,"category_name":16,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":47,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":47,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":73},962085571259,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","SOUS CHEF JOB DESCRIPTION  \nPOSITION SUMMARY:  \nThe Sous Chef supports the Executive Chef to oversee the entire Culinary Arts operation onboard. Assisting to lead a large team of hardworking Culinary professionals the Sous chef is responsible assisting with the day to day directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.  \nThis 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 the Company's Safety, Quality and Environmental standards.  \nRESPONSIBILITIES:  \n• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.  \n• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.  \n• Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.  \n• To ensure the on-going and scheduled training of all galley employees.  \n• To direct, motivate, control, evaluate and provide feedback to all galley employees.  \n• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.  \n• Follow-up to ensure a correct thaw cycle for frozen items, is adhered to.  \n• Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to.  \n• Report all discrepancies to the chef.  \n• Monitor quality and presentation of all food items, provide corrective action where necessary.  \n• Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis by all employees.  \n• Ensure all kitchen personnel are familiar with operation of all galley equipment.  \n• Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary.  \n• Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment.  \n• Follow-up on the daily requisitions from all kitchen outlets.  \n• Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly.  \n• Ensure all requested paperwork is submitted accurately and on time to the chef  \n• Liaise on a daily basis with the chef regarding potential shortages, and make changes where applicable.  \n• Liaise with Food Operations Manager and Maître d'hôtel regarding any menu changes, guest's feedback, etc.  \n• Be involved with the welfare of all kitchen personnel.  \n• Ensure kitchen personnel seeking medical attention are taken care off and followed up on.  \n• Ensure proper collation and storage of all galley equipment and accessories.  \n• Conduct regular operational and sanitation inspections of all kitchen areas  \n• Plan and execute any special menus as directed by the chef.  \n• Provide accurate feedback at all times to the chef.  \n• Ensure kitchen staff attends all boat and fire drills as required.  \n• Ensure kitchen staff attends all meetings as directed by Chef.  \n• Be prepared to take charge of the kitchen in the chef's absence  \n• To perform additional duties that may be necessary, as directed by the management.  \nREQUIREMENTS:  \n• Minimum 8-year experience in a similar position in a restaurant, resort or hotel (shipboard experience preferred) .  \n• Completion of High school or GED. Technical training or institute education in the culinary arts. Bachelor's degree or equivalent in the culinary arts.  \n• Ability to effectively dea","cbCailQlVkbH0SxW","https://ap.wps.com/l/cbCailQlVkbH0SxW","pdf",646769,"English","# Position Summary\n## Responsibilities\n## Requirements\n## Language Requirements\n## Physical Requirements\n## Company Values","[{\"question\":\"What does the Sous Chef do onboard according to the position summary?\",\"answer\":\"The Sous Chef supports the Executive Chef in overseeing the entire culinary arts operation onboard, directing daily food preparation and meal services while ensuring consistency, quality, cost effectiveness, and high sanitation standards.\"},{\"question\":\"What are the key responsibilities related to food and staff management?\",\"answer\":\"Responsibilities include ensuring smooth preparation and service, planning kitchen schedules, training galley employees, directing and evaluating team performance, supporting weekly food ordering, and coordinating correct thaw cycles and temperature log compliance.\"},{\"question\":\"What requirements and abilities are expected for this role?\",\"answer\":\"The role requires at least 8 years of similar experience (shipboard preferred), high school or GED completion plus culinary training or education, strong English skills, ability to work with international teams, and physical capacity to participate in drills and emergency lifesaving procedures including lifting up to 55 pounds.\"}]","Sous Chef Job Description - Position Overview, Responsibilities, Requirements | PDF",1789314936]