EXECUTIVE SOUS CHEF H / F

Barcelona Chef Recruitment; Roma; Ibrido; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

A prestigious culinary recruitment agency is seeking an Executive Sous Chef for an ultra-luxury cruise line. The role involves leading a diverse culinary team and maintaining high standards aboard a vessel that travels internationally. Candidates should have significant luxury kitchen experience and leadership skills. This position offers a tax-free salary of USD 7,875 per month, comprehensive living expenses covered, and career growth opportunities.

Servizi

Tax-free compensation

Work-life balance

Career growth opportunities

Global exposure

Inclusive culture

Competenze

• Minimum five years in Michelin-starred or luxury-hotel kitchens.
• Experience as Sous Chef or higher for at least two years.
• Strong grasp of modern plating and classic techniques.

Mansioni

• Oversee day-to-day production ensuring culinary standards.
• Train and manage a diverse team of over 30 chefs.
• Deliver fine-dining and themed menus using high-quality ingredients.

Conoscenze

Leadership

Technical Expertise

Compliance

Fluent English

Experience in luxury kitchens

Formazione

Valid STCW Basic Safety

PEME Medical

Descrizione del lavoro

Position: Executive Sous Chef – Ultra-Luxury Cruise Line

Start Date: Immediate

Rotation: 4 months on / 2 months off

Monthly Salary: USD 7,875 (net, tax-free)

Vessel Size: ≈ 1,000 guests

About the Opportunity

An award-winning cruise group celebrated for Michelin-level dining and six-star service is seeking an accomplished Executive Sous Chef. You will co‑lead a multicultural brigade across multiple specialty and main‑dining galleys, maintaining flawless culinary standards while the ship sails year‑round itineraries in the Mediterranean, Alaska, Asia and beyond.

Key Responsibilities

• Operational Leadership – Oversee day‑to‑day production in all galleys, ensuring consistency, presentation and taste meet luxury‑brand expectations.
• Team Management – Train, coach and schedule a brigade of 30+ chefs, demi‑chefs and stewards representing more than 20 nationalities.
• Menu Execution & Innovation – Deliver rotating fine‑dining menus, tasting menus and themed events using premium, globally sourced ingredients.
• Quality & Compliance – Guarantee HACCP, USPH and company sanitation protocols; coordinate regular inspections and crew briefings.
• Cost Control – Track food cost, waste and inventory; collaborate with the Provision Master and Executive Chef on ordering and forecasting.
• Succession Planning – Mentor junior leaders and prepare for promotion to Executive Chef within the line’s flagship culinary programme

Candidate Profile

• Experience – Minimum five years in Michelin‑starred, Relais & Châteaux, or comparable luxury‑hotel kitchens, including at least two years as Sous Chef or higher.
• Leadership – Proven ability to direct large, multicultural teams in a high‑volume setting while preserving craft‑level finesse.
• Technical Expertise – Strong grasp of modern plating, classic techniques, allergen management and contemporary dietary trends (plant‑based, gluten‑free, etc.).
• Compliance – Advanced knowledge of HACCP; comfortable with USPH or equivalent maritime standards.
• Language – Fluent English required; French, Italian or Spanish highly advantageous.
• Certificates & Visas – Valid STCW Basic Safety (or willingness to obtain), PEME Medical, and eligibility for a C1 / D seaman’s visa.

What We Offer

• Tax‑Free Compensation – USD 7,875 per month; all onboard living expenses covered (accommodation, meals, laundry, medical).
• Work–Life Balance – Predictable 4 : 2 rotation and paid travel to and from the vessel.
• Career Growth – Clear pathway to Executive Chef, ongoing training with guest‑chef partnerships and accredited leadership courses.
• Global Exposure – Operate cutting‑edge galleys while visiting marquee ports on five continents.
• Inclusive Culture – Join an organisation committed to diversity, environmental stewardship and genuine guest connection.