At a Glance
- Tasks: Lead a luxury culinary team to create unforgettable dining experiences at sea.
- Company: Join a prestigious cruise line known for its 5-star service and culinary excellence.
- Benefits: Competitive salary, travel opportunities, and a chance to work in a dynamic environment.
- Other info: Opportunity for personal growth and to showcase your culinary skills to a global audience.
- Why this job: Elevate your culinary career while enjoying the adventure of working on a luxury ship.
- Qualifications: 7+ years in fine dining, with experience as a Sous Chef in Michelin Star environments.
The predicted salary is between 30000 - 40000 £ per year.
As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required.
This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment.
Key Responsibilities
- Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation.
- Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction.
- Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging.
- Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments.
- Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution.
- Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow.
Qualifications & Requirements
- Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty.
- Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
- Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions.
- Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC).
- Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.
Executive Sous Chef employer: Silversea
Silversea is an exceptional employer that prioritises the well-being and growth of its team members, offering a vibrant work culture aboard luxurious vessels. With opportunities for professional development in a dynamic environment, employees enjoy the chance to create memorable culinary experiences while working alongside a passionate team dedicated to excellence in guest service. The unique setting of luxury cruising allows for unparalleled creativity and innovation in pastry preparation, making it a truly rewarding place to advance your culinary career.
