Executive Sous Chef — Luxury Ship Galley Lead

Silversea; Cumbernauld; On-site; GBP 67,000 - 89,000; 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 leading daily galley operations. You will oversee menu execution, ensure Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required.

This role demands exceptional culinary craftsmanship, guest focus, dietary accommodations, and proven team leadership in a high-volume luxury

Qualifications

• Minimum 7 years in international 5-star establishments (at least 1 year as Sous Chef).
• Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.
• Culinary expertise across European and international cuisines; superior knife skills.
• Thorough understanding of maritime Public Health regulations and labor standards (ILO/MLC).
• Strong leadership, organizational and problem-solving skills; passion for luxury guest hospitality.

Responsibilities

• Assist the Executive Chef in daily galley management and food preparation across outlets to guarantee top-tier consistency.
• Oversee inventory, requisitions and food waste reduction; enforce recipe adherence and quality control.
• Lead galley safety and sanitation, including IPM and temperature logging.
• Coordinate line cook training, staff scheduling and performance evaluations.
• Engage with guests for dietary accommodations, demos and special events.
• Collaborate with Restaurant Manager, Maitre d', Hotel Stores and HR to ensure seamless service.

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 leading daily galley operations. You will oversee menu execution, ensure Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead when required.

This role demands exceptional culinary craftsmanship, guest focus, dietary accommodations, and proven team leadership in a high-volume luxury