Maritime Executive Sous Chef – Michelin‑Star Kitchen

Silversea; Manchester; On-site; GBP 60,000 - 100,000; Full time

Job summary

Silversea is seeking an experienced culinary leader to oversee daily food preparation, menu planning, and station execution across a luxury outlet. You will manage, schedule, and train Chef de Parties and Cooks, fostering a high-performance kitchen with a guest-centric mindset.

The role requires 7+ years in international 5-star settings, 2+ years as Sous Chef in Michelin-starred properties, and STCW95 certification, with deep knowledge of international cuisines and strong knife skills.

Qualifications

• 7+ years in international 5-star establishments, incl. 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin-starred or Relais & Châteaux property.
• STCW95 certification is required.
• Deep knowledge of International and European cuisines, knife skills, and galley station proficiency.
• Fluent English (verbal and written) for guest engagement and safety coordination.
• Physically/medically fit for sea service and display high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
• Ensure strict adherence to recipes, portion controls, and immaculate presentation.
• Manage, schedule, and train a team of Chef de Parties and Cooks.
• Foster a positive, collaborative, and high-performance kitchen environment.
• Coordinate special dietary requirements and allergies; visit dining room to gauge guest satisfaction.
• Handle feedback with sincere hospitality; maintain sanitation standards.
• Guarantee readiness for Public Health inspections with meticulous log-keeping.
• Manage inventory, minimize food waste, and monitor labor hours per maritime regulations.

Skills

International cuisine

European cuisine

Knife skills

Galley stations proficiency

Sous Chef experience

English proficiency

Physically fit for sea service

High integrity

Job description

Silversea is seeking an experienced culinary leader to oversee daily food preparation, menu planning, and station execution across a luxury outlet. You will manage, schedule, and train Chef de Parties and Cooks, fostering a high-performance kitchen with a guest-centric mindset.

The role requires 7+ years in international 5-star settings, 2+ years as Sous Chef in Michelin-starred properties, and STCW95 certification, with deep knowledge of international cuisines and strong knife skills.