Shipboard Executive Sous Chef | 5-Star Culinary Lead

Silversea; Basingstoke; On-site; GBP 60,000 - 90,000; Full time

Job summary

Silversea is seeking an Executive Sous Chef to serve as second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining at sea. You will oversee menu execution, sanitation, inventory, and staff leadership aboard a premium cruise experience.

The role requires at least 7 years in international 5-star venues (including 1 year as Sous Chef) and 2 years in Michelin Star or Relais & Châteaux environments, with STCW95 certification and strong

Qualifications

• Valid STCW95 certification and fit for sea duty.
• 7+ years in international 5-star establishments, including 1 year as Sous Chef.
• 2+ years as Sous Chef in Michelin Star or Relais & Châteaux environments.
• Strong foundation in European and International cuisines with ultra-luxury service.
• Knowledge of maritime Public Health and ILO/MLC compliance.
• Exceptional leadership, organization, and guest-centric hospitality.

Responsibilities

• Assist Executive Chef in daily galley management and ensure top-tier presentation.
• Oversee inventory, prep, and food waste reduction; enforce recipe adherence.
• Lead maritime Public Health compliance, sanitation, IPM, and temp logs.
• Supervise line cooks, scheduling, evaluations, and crew duties.
• Coordinate dietary accommodations and guest-focused demos/events.
• Collaborate with Restaurant Manager, HR and hotel staff to ensure seamless operation.

Skills

Leadership & Team Management

Culinary Expertise

Maritime Regulations

Public Health & Hygiene

Guest Focus & Diet Accommodations

Education

STCW95 Certification

Job description

Silversea is seeking an Executive Sous Chef to serve as second-in-command of our shipboard culinary team, supporting the Executive Chef in delivering ultra-luxury 5-star dining at sea. You will oversee menu execution, sanitation, inventory, and staff leadership aboard a premium cruise experience.

The role requires at least 7 years in international 5-star venues (including 1 year as Sous Chef) and 2 years in Michelin Star or Relais & Châteaux environments, with STCW95 certification and strong