Chef de Cuisine: Lead 5-Star Culinary Excellence

Silversea; Norge (OK); On-site; USD 120,000 - 180,000; Full time

Job summary

Silversea's Chef de Cuisine - S.A.L.T. leads culinary operations aboard, partnering with the Executive Chef to execute menus for the S.A.L.T. Restaurant and S.A.L.T. Lab while upholding Silversea's standards and guest satisfaction.

The role requires STCW95 certification and a track record of 4+ years at international 5-star properties, including 1 year as Chef de Cuisine and 2+ years as Sous Chef in Michelin/Relais settings; fluency in English and strong leadership are essential.

Qualifications

• Valid STCW95 certification is required.
• Minimum of 4 years’ experience at an International 5-star establishment and at least 1 year as Chef de Cuisine.
• At least 2 years’ experience as Sous Chef in Michelin Star/Relais & Châteaux.
• Good knowledge of international cuisine and European culinary background.
• Must read and interpret culinary fundamentals and supervise all galley stations.

Responsibilities

• Lead culinary operations for the S.A.L.T. Restaurant and S.A.L.T. Lab ensuring exceptional quality and guest satisfaction.
• Manage menu execution, food preparation, and presentations, and oversee demos and special events.
• Collaborate on menu planning, food costing, inventory control, and product management.
• Supervise and develop kitchen team to maintain high culinary and service standards.
• Ensure compliance with recipes, presentation standards, and consistency across dishes.
• Monitor ordering, storage, stock levels and waste to optimize costs.
• Maintain strict adherence to Public Health, sanitation and pest control regulations.
• Coordinate dietary requirements and guest requests for personalized dining experiences.
• Foster collaboration with restaurant, hotel, and onboard departments for seamless operations.
• Drive performance, budget control and continuous improvement in a positive work environment.

Skills

Leadership

Menu planning

Food cost

Inventory control

Staff development

Food safety

Education

STCW95 certification

Job description

Silversea's Chef de Cuisine - S.A.L.T. leads culinary operations aboard, partnering with the Executive Chef to execute menus for the S.A.L.T. Restaurant and S.A.L.T. Lab while upholding Silversea's standards and guest satisfaction.

The role requires STCW95 certification and a track record of 4+ years at international 5-star properties, including 1 year as Chef de Cuisine and 2+ years as Sous Chef in Michelin/Relais settings; fluency in English and strong leadership are essential.