Executive Sous Chef

Silversea; Belgique; Sur place; EUR 77 000 - 129 000; Plein temps

Résumé du poste

Silversea seeks an Executive Sous Chef aboard our ultra-luxury ship to serve as second-in-command of the culinary team, supporting the Executive Chef in daily galley operations and delivering 5-star dining experiences.

You will oversee menu execution, enforce strict hygiene standards, manage galley staff, control inventory, and lead with guest focus and dietary accommodations in a high-volume luxury setting.

Qualifications

• Must hold STCW95 maritime certification and be fit for sea duty.
• 7+ years in international 5-star establishments, with at least 1 year as Sous Chef.
• 2 years as Sous Chef in Michelin Star or Relais & Châteaux environments.
• Proven leadership in high-volume luxury hospitality and dietary accommodations.
• Strong knowledge of European and international cuisines and knife skills.

Responsabilités

• Assist Executive Chef in daily galley management and ensure top-tier presentation.
• Oversee inventory, requisitions, and waste reduction; maintain quality.
• Enforce maritime public health and sanitation standards on board.
• Lead line cook training, scheduling, and crew assignments.
• Coordinate dietary requests and guest interactions through demos and events.
• Collaborate with Restaurant Manager, Maitre d', hotel stores, and HR.

Connaissances

Team Leadership

Culinary Excellence

Menu Execution

Sanitation & Safety

Guest Dietary Accommodations

Inventory Management

Description du poste

Reports To: Executive Chef Department: Galley / Culinary

Position Summary

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.