Executive Chef

Silversea; Florida; On-site; USD 90,000 - 130,000; Full time

Job summary

Silversea is seeking an Executive Chef to lead all galley operations aboard our luxury cruise ships, delivering world-class dining experiences for guests and crew.

You will oversee menu execution, food safety, and daily culinary operations across venues, while developing the team and maintaining high standards of quality, presentation, and guest satisfaction.

Qualifications

• Minimum 5 years of Executive Chef experience in luxury hotel, resort or cruise line.
• Strong knowledge of international cuisine and culinary leadership.
• Valid STCW certification required.
• Proven compliance experience with Public Health regulations, food safety and sanitation.

Responsibilities

• Oversee all galley operations to ensure exceptional quality, presentation and service.
• Manage menu execution, recipe compliance, food production and daily operations across venues.
• Ensure guest dietary requests and allergies are handled accurately and safely.
• Lead special events, culinary demonstrations and VIP dining experiences.
• Maintain compliance with Public Health regulations, sanitation standards and company policies.
• Manage food procurement, inventory, loading activities and stock control.
• Monitor food costs, portion control, waste reduction and budget performance.
• Oversee product quality, storage, equipment maintenance and readiness.

Skills

Leadership

Multicultural teams

Food safety

Menu planning

English fluency

Problem solving

Organizational skills

Education

Culinary degree or equivalent

Tools

Microsoft Office

Job description

Embark on an exceptional culinary journey with Silversea. As Executive Chef, you will lead all galley operations onboard, ensuring world‑class dining experiences for guests and crew. This role is responsible for culinary excellence, operational efficiency, team development, and maintaining the highest standards of quality, food safety, and guest satisfaction across all dining venues.

QUALIFICATIONS AND EDUCATION

• Minimum 5 years of experience as an Executive Chef in an international luxury hotel, resort, or cruise line environment.
• Strong knowledge of international cuisine with a solid culinary background.
• Valid STCW certification required.
• Proven experience with Public Health regulations, food safety, and sanitation standards.
• Strong leadership and people management skills within a multicultural environment.
• Excellent organizational, communication, and problem‑solving abilities.
• Fluent English required; additional language skills are an asset.
• Proficiency in Microsoft Office and hospitality management systems.
• Culinary degree or equivalent professional culinary training preferred.

Culinary Operations & Food Quality

• Oversee all galley operations, ensuring exceptional food quality, presentation, consistency, and service standards.
• Manage menu execution, recipe compliance, food production, and daily culinary operations across all venues.
• Ensure all guest dietary requests, allergies, and special requirements are handled with accuracy and care.
• Lead special events, culinary demonstrations, VIP functions, and unique guest dining experiences.
• Maintain strict compliance with Public Health regulations, sanitation standards, and company policies.
• Manage food ordering, inventory, requisitions, loading activities, and stock control.
• Monitor food costs, portion control, waste reduction, and budget performance.
• Oversee product quality, storage procedures, equipment maintenance, and operational readiness.
• Prepare and review operational reports to support performance and compliance objectives.