Sous Chef | Washington D.C
What We Do
Entertainment Cruises is the nation’s largest dining and sightseeing cruise company with a fleet of 30 ships in cities that include: Baltimore, Boston, Chicago, National Harbor, MD, Norfolk, VA, Philadelphia, New York, Fort Lauderdale, Miami, Boca Raton, Palm Beach, Washington, D.C. and Weehawken, NJ.
From the fresh and fun Spirit to the modern and sleek Odyssey and Bateaux, to our Elite Private Yachts and exciting Seadog speedboat rides, Entertainment Cruises offers a wide range of guest experiences. Once onboard, each guest will see the city from a whole new perspective—from the water.
Shipmates at our Company *create unforgettable memories” for our guests. 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
Estimated Hours Per Week
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 Participate in administering the payroll system including scheduling, checking, transmitting and processing
Email resume to Patrick Casimir, firstname.lastname@example.org
or Call 202-264-3608 for more information