Job Description

The Sous Chef supports the Executive Chef and Food & Beverage Manager in overseeing all kitchen operations, ensuring high-quality food preparation, efficient kitchen workflows, and compliance with food safety standards at one or more Carnival Corporation owned and operated global destinations. The Sous Chef is responsible for supervising kitchen staff, assisting with meal planning and preparation, and managing inventory and sanitation practices. This role requires strong culinary skills, attention to detail, and the ability to step into the Chef’s role when needed.

ESSENTIAL DUTIES & RESPONSIBILITIES: 

Meal Preparation & Culinary Execution

• Daily meal service, menu execution, and food quality.
• Prepare and cook breakfast, lunch, and dinner on schedule (0600, 1200, 1800 hrs.)
• Support 7-day rotational menu planning and execution
• Ensure consistent food presentation, portioning, and dietary accommodations
• Act as lead cook during Chef’s absence

Team Supervision & Training 

• Leading the kitchen team and ensuring staff development.
• Supervise junior kitchen staff and lead shifts
• Assist with onboarding and mentoring new team members
• Monitor team performance and escalate concerns
• Foster a positive and efficient kitchen culture

Inventory, Procurement & Waste Management 

• Managing kitchen inventory, supply ordering, and minimizing waste.
• Track stock levels in storage areas (freezers, dry, and cold)
• Help order supplies based on meal schedules and needs
• Apply FIFO method to minimize spoilage and waste
• Maintain inventory logs and communicate supply gaps

Sanitation, Safety & Compliance 

• Maintaining cleanliness, safety, and regulatory adherence.
• Enforce strict hygiene protocols and kitchen cleanliness
• Sanitize workspaces, equipment, and floors daily
• Perform daily refrigeration temperature checks
• Manage used oil and kitchen waste disposal
• Support food safety and environmental compliance policies

SKILLS SPECIFICS:

• Proficient in both hot and cold food preparation for large groups
• Demonstrated knowledge and safe operation of commercial kitchen equipment
• Familiarity with FIFO inventory practices and kitchen sanitation procedures
• Strong multitasking, organizational, and communication skills
• Ability to work effectively in a remote or high-volume destination-based environment
• Must maintain a valid medical certificate (updated bi-annually)
• Must wear proper kitchen uniform and adhere to personal hygiene standards

EDUCATION & QUALIFICATIONS:

• Culinary degree or equivalent training (preferred) or equivalent experience is required; additional education in Hospitality or a related field is a plus 
• Minimum 3 years of experience in a kitchen leadership or senior line cook role

LANGUAGE REQUIREMENTS: 

• Excellent written and verbal communication and interpersonal skills.

PHYSICAL REQUIREMENTS:

• Must be physically fit. 
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.

OTHER REQUIREMENTS:

• Proficiency in Microsoft Office Suite and familiarity with data entry and reporting tools.
• Detail orientated with a proactive approach to problem solving.
• Ability to multi-task and think critically
• Problem-solving and decision-making abilities
• Strong planning and coordination skills, especially in handling multiple priorities under tight deadlines.
• May be requested to work a shift schedule while at any of the destinations. 

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