Executive Sous Chef: Luxury Galley Lead

Silversea; Nottingham; On-site; GBP 67,000 - 111,000; Full time

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 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.

Qualifications

• Valid STCW95 certification and fit 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/Relais & Châteaux environments.
• Strong foundation in European and international cuisines.
• Knowledge of maritime Public Health regulations and ILO/MLC compliance.

Responsibilities

• Assist the Executive Chef in daily galley management and food presentation.
• Oversee galley operations, inventory management, and waste reduction.
• Lead compliance with maritime Public Health guidelines and IPM.
• Manage line cook training, scheduling, and performance evaluations.
• Coordinate with Restaurant Manager, Maitre d's, Hotel Stores, and HR to ensure seamless service.
• Engage guests through demos and events, addressing dietary requests.

Skills

Culinary leadership

Guest dietary needs

Team leadership

Quality control

Operations management

Education

STCW95 certification

Job description

Silversea seeks 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 strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required.