Luxury Shipboard Executive Sous Chef — 5-Star Culinary Lead

Silversea; Bradley Stoke; On-site; GBP 90,000 - 120,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to act as second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations for ultra-luxury dining. You will oversee menu execution, safety standards, and inventory, while guiding galley staff and guest-focused services.

The role requires exceptional culinary craftsmanship, a strong guest-satisfaction focus, and proven leadership in a high-volume luxury environment on board.

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.
• Strong foundation in European and International cuisines; proven experience catering to complex dietary restrictions.

Responsibilities

• Assist the Executive Chef in daily galley management and plate presentation across outlets.
• Lead safety, sanitation, and IPM compliance aboard ship; monitor temperature logs and mis-en-place.
• Oversee staff training, scheduling, and inventory control; manage requisitions and waste reduction.
• Coordinate with Restaurant Manager, Maitre d', Hotel Stores, and HR to ensure seamless service and staff welfare.
• Engage guests through cooking demos and events; address dietary needs and special requests.

Skills

Team Leadership

Public Health & Sanitation

Menu Execution

Dietary Accommodations

Education

STCW95 Certification

Job description

Silversea is seeking an Executive Sous Chef to act as second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations for ultra-luxury dining. You will oversee menu execution, safety standards, and inventory, while guiding galley staff and guest-focused services.

The role requires exceptional culinary craftsmanship, a strong guest-satisfaction focus, and proven leadership in a high-volume luxury environment on board.