{"id":2598727,"url":"https://alion.io/job/crewlifeatsea-sous-chef-5","title":"Sous Chef","company":{"id":4420972,"name":"Crew Life at Sea","domain":"crewlifeatsea.com","url":"https://alion.io/company/crewlifeatsea","size_band":"11-50","is_staffing_agency":true,"employer_type":"agency","is_intermediary":false,"listed_via":null,"ats_vendor":"Manatal","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Frankfurt am Main, Germany"],"countries":["DE"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":2644,"max":2936,"currency":"EUR","period":"month","gross":null,"usd_annual":39180},"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-10-15T07:51:40Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-11-13T21:44:32Z","board_verified":true,"closed_at":null,"days_open":29,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":29},"description":"Area of responsibility\nJointly responsible for the efficient and professional workflow in the kitchen area and the associated administrative tasks in close cooperation with all employees in the area\nAuthorized to give instructions in the absence of the Executive Sous Chef in the work area\nJointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.\nControl, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before dates\nStrict control and training in compliance with safety, environmental and hygiene guidelines (USPH/HACCP, ISM/&ISO, SQM, TUIC service standards) in the area of responsibility\nRegular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation\nCreate, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.\nSecuring of all equipment in bad weather\nAuthority to issue instructions to all employees in the area of responsibility\nClose cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.\nCommunicating with passengers through face-to-face presence, receiving complaints and remedying them\nKeeping logs and checklists as specified; regular controll.\nManagement, classification, instruction and training of subordinate employees with appropriate documentation\nScheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.\nControl of the cleaning work\nReview and control of goods movements and ordering processes in the area of responsibility\nResponsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipment\nPlanning, implementation, control and evaluation of departmental inventories\nAs part of the pre-opening, additional tasks are to be taken on as instructed when taking over the ship, in the shipyard, when equipping and setting up the ship's operations.\nActive implementation of the product philosophy in relation to hotel operations\nConstant optimization and further development of work processes and standards, including preparation of manuals and guidelines.\nQualification / Experience\nCompleted vocational training as a chef\nSeveral years of experience in a management position in a larger hotel business, preferably on board a cruise ship.\nStrong business management, especially merchandise management understanding\nBudget-safe work\nVery good knowledge of all input products, dishes, preparation methods and calculations\nVery good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standards\nAbility to analyze economic targets\nBusiness fluent German (spoken + written)\nBusiness fluent English (spoken + written)\nHigh willingness to provide services to passengers and crew\nExperience in complaint management\nGood computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)\nGood general education\nrequirement characteristics\nLeadership qualities, assertiveness, flexibility\nStrong organizational skills (operational planning)\nIntegral confidant\nSafe and confident appearance, good manners, especially towards employees\nCost and quality awareness\ncommunication skills\nteam player\nresilience\nAbility to motivate employees\nWell-groomed appearance","description_format":"text","description_chars":3591,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"German","level":"Advanced (C1)","optional":false},{"language":"English","level":"Advanced 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