Executive Sous Chef (Cruise)

Silversea; Lugo; Presencial; EUR 75.000 - 110.000; Jornada completa

Descripción de la vacante

Silversea is seeking an Executive Sous Chef to act as second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury, 5-star dining experiences aboard our vessel.

You will oversee menu execution, enforce health and sanitation standards, manage galley staff, control inventory and waste, and collaborate with hotel and dining departments to ensure flawless service.

Formación

• Minimum 7 years in an international 5-star establishment.
• Minimum 1 year as Sous Chef.
• Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.

Responsabilidades

• Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets.
• Oversee line cook training, scheduling, performance evaluations, and crew loading/duty assignments.
• Conduct regular galley walkthroughs, monitor mise-en-place, enforce recipe adherence, manage inventory, requisitions, and waste reduction.
• Collaborate with Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service and operational flow.

Conocimientos

Team Leadership

Culinary Expertise

Food Safety

Inventory Control

Menu Execution

Descripción del empleo

Reports To : Executive Chef Department: Galley / Culinary

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.
Asegúrese de leer detenidamente la información sobre esta oportunidad antes de presentar su candidatura.
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.
Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments.
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.

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.
Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. xkdbapo
Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.