Luxury Shipboard Executive Sous Chef

Silversea; Coventry; On-site; GBP 89,000 - 126,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to act as second-in-command of our shipboard culinary team, assisting the Executive Chef in leading daily galley operations and delivering ultra-luxury, 5-star dining experiences at sea.

You will oversee menu execution, uphold Public Health and sanitation standards, manage galley staff, control inventory and waste, and step in as operational lead when required, with a proven track record in Michelin-star or Relais & Châteaux environments.

Qualifications

• STCW95 certification and fitness for sea duty.
• 7+ years in international 5-star dining; 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin Star or Relais & Châteaux environments.
• Strong foundation in European and international cuisines; master knife skills.
• Knowledge of maritime health regulations and ILO/MLC compliance.
• Excellent leadership and guest-focused service in luxury settings.

Responsibilities

• Assist the Executive Chef in daily galley management; expediting orders and overseeing food preparation.
• Lead galley operations, including inventory, mis-en-place, and staff scheduling.
• Ensure maritime Public Health guidelines, sanitation protocols, and IPM compliance.
• Oversee line cook training, performance evaluations, and duty assignments.
• Coordinate with Restaurant Manager, Maitre d's, Hotel Stores, and HR for seamless service.
• Engage guests through cooking demos, events, and feedback resolution.

Skills

Leadership

Guest service

Culinary excellence

Sanitation & safety

Menu execution

Cost control

Education

STCW95

Job description

Silversea is seeking an Executive Sous Chef to act as second-in-command of our shipboard culinary team, assisting the Executive Chef in leading daily galley operations and delivering ultra-luxury, 5-star dining experiences at sea.

You will oversee menu execution, uphold Public Health and sanitation standards, manage galley staff, control inventory and waste, and step in as operational lead when required, with a proven track record in Michelin-star or Relais & Châteaux environments.