Chef de Cuisine

OSM Thome Limited; United States; Remote; USD 120,000 - 180,000; Full time

Job summary

OSM Thome Recruitment seeks an experienced Chef de Cuisine to lead one of Royal Caribbean's Group onboard culinary outlets in a luxury cruise environment. This leadership role oversees daily galley operations and ensures guest satisfaction.

Responsibilities include menu planning with the Executive Chef, supervising Sous Chefs and Cooks, maintaining high standards of food safety and cost control, and mentoring galley staff in a multicultural, fast-paced setting.

Qualifications

• STCW certification is required.
• Minimum 4 years in an international 5-star hotel, luxury resort, or cruise.
• At least 1 year as Chef de Cuisine.
• Minimum 2 years as Sous Chef in a Michelin-starred or Relais & Châteaux establishment.
• Fluent English; strong leadership and budgeting skills.

Responsibilities

• Lead and supervise food preparation and service within the galley outlet.
• Collaborate with Executive Chef on menu planning and execution.
• Ensure dishes meet Silversea standards and recipes.
• Maintain food safety, sanitation, and Public Health compliance.
• Mentor galley staff and manage budgets/inventory.

Skills

Leadership

Team management

Food safety

HACCP

Budgeting

Menu planning

English fluency

Education

STCW certification

Job description

OSM Thome Recruitment is seeking an experienced and passionate Chef de Cuisine to lead one of Royal Caribbean's Group onboard culinary outlets and deliver exceptional dining experiences in a luxury cruise environment. This leadership role is responsible for overseeing daily galley operations, maintaining the highest culinary standards, and ensuring outstanding guest satisfaction.

Responsibilities and Tasks:

• Lead and supervise food preparation and service within the assigned galley outlet.
• Manage and mentor Sous Chefs, Chef de Parties, and Cooks.
• Collaborate with the Executive Chef and Executive Sous Chef on menu planning and execution.
• Ensure all dishes are prepared and presented according to Silversea standards and recipes.
• Monitor food quality, portion control, inventory management, and food cost efficiency.
• Maintain the highest standards of food safety, sanitation, and Public Health compliance.
• Coordinate special dietary requests and guest preferences.
• Support culinary events, guest chef programs, demonstrations, and special functions.
• Conduct training and development programs for galley team members.
• Foster a positive, professional, and high-performing work environment.

Qualifications and competence:

• Valid STCW certification.
• Minimum 4 years' experience in an international 5-star hotel, luxury resort, or cruise line environment.
• At least 1 year of experience as a Chef de Cuisine.
• Minimum 2 years' experience as a Sous Chef in a Michelin-starred or Relais & Châteaux establishment.
• Strong knowledge of international cuisine with a solid European culinary background.
• Experience in high-volume luxury dining operations.
• Physically and medically fit for sea service.
• Strong leadership and team management abilities.
• Excellent knowledge of food safety, Public Health, HACCP, and sanitation standards.
• Strong organizational, communication, and problem-solving skills.
• Ability to manage budgets, inventory, and food costs effectively.
• Excellent attention to detail and commitment to culinary excellence.
• Fluent English, both written and spoken.
• Ability to work in a multicultural and fast-paced environment.