Executive Sous Chef - Luxury Shipboard Dining Lead

Silversea; Guildford; On-site; GBP 67,000 - 96,000; Full time

Job summary

Silversea seeks an Executive Sous Chef to be second-in-command of the shipboard culinary team, supporting the Executive Chef in luxury galley operations and high-volume service. You will manage menus, sanitation, inventory, and guest interactions to uphold ultra-luxury dining.

This role requires exceptional culinary craftsmanship, guest-focused service, and proven leadership in Michelin-star or Relais & Châteaux environments, with a strong emphasis on dietary accommodations and teamwork at sea.

Qualifications

• Maritime certifications: STCW95 validation and sea-duty fitness.
• 7+ years in international 5-star establishments; minimum 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin Star or Relais & Châteaux environments.
• Culinary expertise across European and international cuisines; strong knife skills.
• Thorough understanding of maritime public health regulations and labor standards (ILO/MLC).
• Excellent organizational, problem-solving, and guest hospitality skills.

Responsibilities

• Assist the Executive Chef in daily galley management, expediting orders, and ensuring top-tier presentation.
• Lead operations and quality control, monitor mis-en-place, and manage inventory and waste.
• Ensure strict maritime public health and sanitation compliance, IPM, and temperature logging.
• Oversee line cook training, scheduling, evaluations, and crew assignments.
• Coordinate with Restaurant Manager, Maitre d's, and HR for smooth service and staffing.
• Engage guests with cooking demos and events, addressing dietary needs and allergies.

Skills

Culinary leadership

Menu execution

Food safety & sanitation

Staff management

Guest dietary accommodation

Education

STCW95 certification

Job description

Silversea seeks an Executive Sous Chef to be second-in-command of the shipboard culinary team, supporting the Executive Chef in luxury galley operations and high-volume service. You will manage menus, sanitation, inventory, and guest interactions to uphold ultra-luxury dining.

This role requires exceptional culinary craftsmanship, guest-focused service, and proven leadership in Michelin-star or Relais & Châteaux environments, with a strong emphasis on dietary accommodations and teamwork at sea.