Executive Sous Chef (M/F/D)

Silversea; Mos; Presencial; EUR 70.000 - 95.000; Jornada completa

Descripción de la vacante

Silversea Cruises seeks an Executive Sous Chef to serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury, 5-star dining experiences across all outlets.

You will lead daily galley operations, enforce Public Health and sanitation standards, manage galley staff, control inventory and waste, and collaborate with the Restaurant Manager and HR to ensure flawless service at sea.

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

Responsabilidades

• Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across outlets to guarantee top-tier consistency and presentation.
• Operations & Quality Control: Conduct 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.

Conocimientos

Team leadership

Menu execution

Food safety

Kitchen operations

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