Luxury Shipboard Executive Sous Chef

Silversea; Lugo; Presencial; EUR 70.000 - 90.000; Jornada completa

Descripción de la vacante

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

You will oversee menu execution, ensure sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required. A strong background in European and international cuisines is essential.

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

• 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, performance evaluations, and crew loading/duty assignments.
• Cross-Departmental Collaboration: Work with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service and operational flow.

Conocimientos

5-star dining

International cuisines

Knife skills

Dietary restrictions

Team leadership

Descripción del empleo

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

You will oversee menu execution, ensure sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required. A strong background in European and international cuisines is essential.