Executive Sous Chef Hotel

Silversea; Ares; Presencial; EUR 78.000 - 130.000; Jornada completa

Descripción de la vacante

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

You will oversee menu execution, maintain Public Health and sanitation standards, train staff, manage inventory, and collaborate with Restaurant Manager, Maitre d's and HR to ensure seamless service and exceptional guest satisfaction.

Formación

• Minimum 7 years in international 5-star establishments (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.

Responsabilidades

• Lead galley operations in absence of Executive Chef.
• Oversee menu execution and plate presentation across outlets.
• Enforce Public Health and sanitation standards.
• Manage inventory, requisitions and food waste.
• Train line cooks and coordinate scheduling.

Conocimientos

Culinary leadership

European & International cuisines

Knife skills

Organizational & problem-solving

Staff training

Food safety & sanitation

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.

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.

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