Executive Sous Chef — Lead 5-Star Galley Operations

Silversea; Birmingham; On-site; GBP 82,000 - 126,000; 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 delivering ultra-luxury, 5-star dining experiences. You will oversee menu execution, sanitation, staffing, inventory, and act as operational lead as required.

This role demands exceptional culinary craftsmanship, guest-focused service, and proven leadership in a high-volume luxury environment, with emphasis on dietary accommodations and cross-department

Qualifications

• STCW95 maritime certification and fitness for sea duty.
• 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.
• Expertise in European and International cuisines with strong knife skills.
• Knowledge of maritime Public Health regulations and ILO/MLC standards.
• Proven leadership, organizational, and guest-focused problem-solving in luxury settings.

Responsibilities

• Assist the Executive Chef in galley management, expediting orders, and plate presentation across outlets.
• Oversee inventory, requisitions, and food waste reduction; ensure quality control.
• Lead strict compliance with maritime health guidelines and sanitation protocols.
• Manage line cook training, scheduling, evaluations, and crew assignments.
• Coordinate dietary requests and engage guests via demos and events.
• Collaborate with Restaurant Manager, Maitre d's, Hotel Stores, and HR to ensure seamless service.

Skills

Leadership & team management

Public Health & sanitation

Culinary excellence

Menu execution

Dietary accommodations

Maritime compliance knowledge

Education

STCW95 certification

Job description

Silversea is seeking 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, staffing, inventory, and act as operational lead as required.

This role demands exceptional culinary craftsmanship, guest-focused service, and proven leadership in a high-volume luxury environment, with emphasis on dietary accommodations and cross-department