Executive Sous Chef — Ultra‑Luxury Shipboard Culinary Lead

Silversea; Burgos; Híbrido; EUR 75.000 - 110.000; Jornada completa

Descripción de la vacante

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

You will oversee menu execution, enforce strict sanitation, manage galley staff, control inventory and waste, and lead commissioning of guest dietary requirements and live cooking demos, in a high-volume luxury setting.

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.

Responsabilidades

• 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.

Conocimientos

Team Leadership

Culinary Excellence

Guest Satisfaction

Sanitation & Safety

Menu Execution

Descripción del empleo

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

You will oversee menu execution, enforce strict sanitation, manage galley staff, control inventory and waste, and lead commissioning of guest dietary requirements and live cooking demos, in a high-volume luxury setting.