The Executive Sous Chef manages the activities of all destinationvenues for both front and back of house. This role isengaged in preparing,cooking, and servingsoups, meats, vegetables, desserts, and other food. This position oversees a team from both the destinationand shipboardduring ship days. The Executive Sous Chefmust ensure compliance with all food and beveragehealth and safety procedures, manufacturer guidelineson how to use equipment safely, and standards set forth by USPH and HACCPguidelines. Knowledge of food menus, recipes, food ingredients, allergens, and advance cooking methods are required.