Executive Sous Chef — Ultra-Luxury Shipboard Dining

Silversea; Doncaster; On-site; GBP 65,000 - 90,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to be second-in-command of the shipboard culinary team, assisting the Executive Chef in delivering ultra-luxury dining. You will manage daily galley operations, oversee menu execution, safety, inventory, and staff, while ensuring exceptional guest satisfaction and dietary accommodations.

The ideal candidate has 7+ years in international 5-star settings (1 year as Sous Chef) and 2+ years in Michelin Relais environments, with strong

Qualifications

• 7+ years in international 5-star establishments
• 2+ years as Sous Chef in Michelin/Relais & Châteaux environment
• Strong foundation in European and international cuisines
• Ability to cater to complex guest dietary restrictions
• Thorough maritime Public Health and ILO/MLC knowledge
• High integrity, organization and problem-solving skills

Responsibilities

• Assist the Executive Chef in daily galley management and expediting orders
• Oversee galley operations, ensure top-tier presentation and consistency
• Lead strict compliance with maritime Public Health, IPM, and sanitation
• Manage line cook training, scheduling, and crew assignments
• Coordinate dietary requests and guest interactions through cooking demos/events
• Collaborate with Restaurant Manager, HR, and Hotel Stores for seamless service

Skills

Team leadership

Culinary excellence

Menu execution

Public health

Inventory management

Dietary accommodations

Education

STCW95 certification

Job description

Silversea is seeking an Executive Sous Chef to be second-in-command of the shipboard culinary team, assisting the Executive Chef in delivering ultra-luxury dining. You will manage daily galley operations, oversee menu execution, safety, inventory, and staff, while ensuring exceptional guest satisfaction and dietary accommodations.

The ideal candidate has 7+ years in international 5-star settings (1 year as Sous Chef) and 2+ years in Michelin Relais environments, with strong