Cruise Ship Junior Sous Chef | Lead Kitchen & Training

Crew Life at Sea Ltd.; Miami (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

Crew Life at Sea Ltd. is seeking an experienced culinary supervisory professional to lead galley operations on board a large cruise vessel in the United States.

You will direct and motivate kitchen staff, ensure safety and quality standards, and manage cost control in a high-volume environment. The role requires strong culinary fundamentals, experience with multi-outlet operations, and a commitment to USPH guidelines and team development.

Qualifications

• Associate or bachelor’s degree in culinary arts or hotel administration.
• Certificate program in culinary arts and appropriate work experience.
• 3–5 years progressive supervisory and managerial experience in professional kitchens, preferably in multi-outlet upscale hotels or large cruise ships.
• 2 years as a Junior Sous Chef at 3–5-star properties or 2 years as a Junior Chef on cruise lines with 3500+ guest capacity
• Chef de Parties experience in reputable restaurants.
• Ability to oversee galley planning, execution and delivery.
• Strong understanding of high-volume kitchen operations and buffet formats.
• Foundational culinary skills to plan and execute a high-end 6-course menu with modern technique.
• Knowledge of current culinary trends and food production principles.
• Experience with cost management and resource conservation.
• Experience with food safety and HACCP; USPH principles and regulations.
• Understanding of kitchen scullery operations and hygiene standards.
• Proficiency in Microsoft Office and hospitality software (Micros, Fidelio, Crunchtime).
• Ability to create fair work schedules and foster teamwork.
• Commitment to diversity, equity and inclusion in the workplace.

Responsibilities

• Ensure smooth preparation and service of all food items aboard the ship to company standards.
• Ensure employees arrive on time in clean uniforms and wear appropriate safety equipment.
• Follow-up on working schedules for all kitchen staff.
• Assist in ongoing and scheduled galley training.
• Direct and motivate all galley employees.
• Monitor quality and specification of items loaded; report discrepancies to the chef.
• Ensure quality and presentation of all food; implement corrective actions.
• Provide training on USPH procedures and daily compliance.
• Ensure staff familiarity with galley equipment operation.
• Maintain galley equipment and submit repair requests; follow up accordingly.
• Take daily refrigeration temperature logs and address defects.
• Coordinate daily requisitions from all kitchen outlets.
• Review food cost worksheets; plan corrective actions.
• Ensure all required paperwork is submitted to the chef on time.
• Negotiate daily with the chef on shortages and menu updates.
• Participate in menu changes and respond to guest feedback.
• Support welfare of kitchen staff and arrange medical care when needed.
• Coordinate with galley stewards on cleaning and sanitation of kitchen and equipment.
• Ensure proper storage of galley equipment and accessories.
• Conduct regular sanitation inspections across kitchen areas.
• Enforce garbage separation standards.
• Provide accurate feedback to the chef.
• Ensure staff attend drills and meetings as directed.
• Cover sous-chef duties in their absence.
• Perform additional duties as directed by management.

Skills

Leadership

Culinary supervision

Food safety

HACCP

High-volume kitchen

Menu planning

Cost control

Education

Associate or bachelor’s degree in culinary arts or hotel administration

Certificate program in culinary arts

International culinary certification

Tools

Micros

Fidelio

Crunchtime

Job description

Crew Life at Sea Ltd. is seeking an experienced culinary supervisory professional to lead galley operations on board a large cruise vessel in the United States.

You will direct and motivate kitchen staff, ensure safety and quality standards, and manage cost control in a high-volume environment. The role requires strong culinary fundamentals, experience with multi-outlet operations, and a commitment to USPH guidelines and team development.