Executive Sous Chef - Luxury Cruise Galley Lead

Silversea; Warrington; On-site; GBP 55,000 - 85,000; Full time

Job summary

Silversea on board luxury cruise offers a role as Executive Sous Chef, serving as the second-in-command of the shipboard culinary team and 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/sanitation standards, and manage galley staff, inventory, and food waste while stepping in as operational lead when required.

Qualifications

• 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, with superior knife skills.
• Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC).
• Experience leading galley teams and managing inventory, food waste, and guest dietary needs.

Responsibilities

• Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets.
• Oversee galley operations, inventory management, requisitions, and food waste reduction.
• Lead strict compliance with maritime Public Health guidelines, sanitation protocols, IPM, and temperature logging.
• Supervise line cook training, scheduling, performance evaluations, and crew assignments.
• Coordinate dietary requests and engage guests through cooking demos and events.
• Collaborate with Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain service flow.

Skills

Leadership

Menu execution

Public Health & Safety

Maritime industry experience

Education

STCW95 certification

Job description

Silversea on board luxury cruise offers a role as Executive Sous Chef, serving as the second-in-command of the shipboard culinary team and 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/sanitation standards, and manage galley staff, inventory, and food waste while stepping in as operational lead when required.