Executive Sous Chef

Silversea; South Shields; On-site; GBP 70,000 - 95,000; Full time

Benefits offered by this job

Crew accommodation

Medical insurance

Meals onboard

Travel opportunities

Job summary

Silversea 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. You will oversee menu execution, sanitation standards, and inventory control while guiding galley staff across outlets on a luxury voyage.

This role requires exceptional culinary craftsmanship, guest-focused service, and proven leadership in high-volume, luxury environments.

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 environments
• Strong focus on luxury guest hospitality and dietary accommodations

Responsibilities

• Assist the Executive Chef in daily galley management and plating oversight
• Oversee inventory, requisitions, and food waste reduction
• Lead line cook training, scheduling, and performance evaluations
• Enforce maritime Public Health guidelines, IPM, and sanitation protocols
• Coordinate with Restaurant Manager, Maitre d's, and HR to ensure seamless service
• Engage guests through cooking demos and special events while addressing dietary needs

Skills

Culinary leadership

European & International cuisines

Guest dietary accommodations

Team leadership

Public Health & sanitation

Education

STCW95 certification

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.