Executive Sous Chef

Silversea; Liverpool; On-site; GBP 65,000 - 90,000; Full time

Job summary

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 to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce sanitation standards, manage staff, control inventory and waste, and step in as operational lead when required.

This role demands exceptional culinary craftsmanship and proven team-leadership skills in a high-volume luxury

Qualifications

• 7+ years in international 5-star establishments; at least 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin Star or Relais & Châteaux environment.
• STCW95 certification and sea-duty fitness.
• Strong knowledge of European and International cuisines and plating excellence.
• Compliance with maritime health regulations and ILO/MLC standards.

Responsibilities

• Oversee galley operations and ensure top-tier service.
• Expedite orders, inspect plates, and ensure presentation consistency.
• Manage galley staff, inventory, requisitions, and waste reduction.
• Lead safety, sanitation, IPM, and temperature logging.
• Coordinate training, scheduling, and crew assignments.
• Collaborate with Restaurant Manager, Maitre d's, HR for smooth operations.

Skills

Team Leadership

Guest Satisfaction

Culinary Craftsmanship

Menu Planning

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.