Executive Sous Chef

Silversea; France; On-site; EUR 60,000 - 90,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to act 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 sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required.

The role requires exceptional culinary craftsmanship and strong guest-focused leadership in a high-volume

Qualifications

• Must hold STCW95 maritime certification.
• 7+ years in international 5-star establishments (1+ year as Sous Chef).
• 2+ years as Sous Chef in Michelin Star or Relais & Châteaux environments.
• Strong foundation in European and international cuisines.
• Excellent knife skills and high-end plating.
• Knowledge of maritime health regulations and ILO/MLC compliance.
• Strong leadership, integrity, organization and guest-focused service.

Responsibilities

• 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 mise-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, 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.
• 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.

Skills

European cuisine

International cuisine

Knife skills

Maritime culinary standards

Team leadership

Sanitation & safety

Education

Culinary degree or equivalent

Job description

Reports To:

Executive Chef Department: Galley / Culinary

Position Summary

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.

This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment.

Key Responsibilities

• 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.
• 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.

Qualifications & Requirements

• Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty.
• 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.
• Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions.
• Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC).
• Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.