Executive Sous Chef — Luxury Ship, 5-Star Cuisine

Silversea; Park Central; On-site; GBP 67,000 - 104,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to act 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, maintain sanitation standards, manage galley staff, and control inventory and waste.

This role demands exceptional culinary craftsmanship, guest-focused service, and proven team leadership in a high-volume luxury environment aboard our

Qualifications

• STCW95 certification and fitness for sea duty.
• 7+ years in an international 5-star establishment (at least 1 year as Sous Chef).
• 2+ years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
• Strong foundation in European and International cuisines; superior knife skills.
• Knowledge of maritime Public Health regulations and ILO/MLC compliance.
• High integrity, organizational excellence and passion for luxury hospitality.

Responsibilities

• Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across outlets.
• Conduct galley walkthroughs, supervise mise-en-place, enforce recipe adherence, and manage inventory and food waste reduction.
• Lead maritime Public Health compliance, sanitation protocols, IPM, and equipment temperature logging.
• Oversee line cook training, scheduling, performance evaluations, and crew loading/duty assignments.
• Coordinate dietary requests, accommodate allergies/intolerances, and engage with guests via demos and events.
• Collaborate with Restaurant Manager, Maitre d's, Hotel Stores, and HR for seamless service and operations.

Skills

Team Leadership

Guest Services

Culinary Expertise

Education

STCW95 Certification

Job description

Silversea is seeking an Executive Sous Chef to act 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, maintain sanitation standards, manage galley staff, and control inventory and waste.

This role demands exceptional culinary craftsmanship, guest-focused service, and proven team leadership in a high-volume luxury environment aboard our