Executive Sous Chef - Ultra-Luxury Shipboard Dining Lead

Silversea; Warmley; On-site; GBP 60,000 - 85,000; Full time

Job summary

Silversea seeks an Executive Sous Chef to be the second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining experiences aboard our vessels.

You will oversee menu execution, ensure sanitation, manage galley staff, monitor inventory and waste, and step in as operational lead when required, with a strong focus on guest satisfaction and dietary accommodations.

Qualifications

• STCW95 certification and sea duty fitness.
• Minimum 7 years in an international 5-star establishment, with 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 and guest dietary needs.
• Thorough understanding of maritime health regulations and labor standards.

Responsibilities

• Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and ensuring top-tier presentation.
• Conduct galley walkthroughs, monitor mise-en-place, enforce recipes, and manage inventory and waste.
• Lead compliance with maritime public health guidelines, sanitation, IPM, and temperature logging.
• Oversee line cook training, scheduling, evaluations, and crew duties.
• Coordinate dietary requests, engage guests with demos, and handle feedback.
• Collaborate with Restaurant Manager, Maitre d', Hotel Stores, and HR for seamless service.

Skills

STCW95 certification

7+ years luxury dining

Sous Chef experience (2+ yrs)

European & international cuisines

Food safety & sanitation

Team leadership

Dietary accommodations

Job description

Silversea seeks an Executive Sous Chef to be the second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining experiences aboard our vessels.

You will oversee menu execution, ensure sanitation, manage galley staff, monitor inventory and waste, and step in as operational lead when required, with a strong focus on guest satisfaction and dietary accommodations.