Executive Sous Chef (Cruise)

Silversea; Valencia; Presencial; EUR 60.000 - 90.000; Jornada completa

Descripción de la vacante

Silversea Cruises seeks an Executive Sous Chef (Cruise) for the Comunidad Valenciana, Spain, to act as the second-in-command of a premier galley team. You will supervise menu execution, uphold sanitation standards, and lead staff across outlets to deliver ultra-luxury, 5-star dining experiences aboard our ships.

With 7+ years in international five-star settings, including Michelin-starred exposure, you will collaborate with Restaurant Managers and HR to ensure seamless service and superior guest

Formación

• 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.

Responsabilidades

• Oversee galley operations and menu execution with strict sanitation standards.
• Manage galley staff, control inventory and food waste, and act as operational lead when required.
• Expedite orders, inspect plates, and supervise food preparation across all outlets to ensure top-tier presentation.

Conocimientos

European & International cuisines

Knife skills

Problem solving

Organizational skills

Descripción del empleo

Executive Sous Chef (Cruise) – Silversea – Comunidad Valenciana, Spain

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. 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 and Qualifications

• 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.
• High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.