Executive Sous Chef - Cruise

Navis Consulting; Miami (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a leading company in the hospitality industry as an Executive Sous Chef, where you will support the Executive Chef in managing culinary operations aboard cruise ships. This role involves overseeing food preparation, leading a culinary team, and ensuring high standards of quality and safety. If you have a passion for delivering exceptional dining experiences and possess leadership skills in high-volume kitchens, this is the opportunity for you!

Qualifications

• 3–5 years of leadership experience in high-volume kitchens.
• Strong understanding of modern cooking techniques and kitchen operations.

Responsibilities

• Assist in overseeing food preparation and service across multiple outlets.
• Lead and train a large culinary team to maintain high standards.
• Ensure compliance with USPH and company hygiene protocols.

Skills

Leadership

Team Coaching

Food Safety

Education

Degree in Culinary Arts

Tools

Micros

Crunchtime

Job description

Direct message the job poster from Navis Consulting

Executive Sous Chef –

Set sail on a new career with some of the largest cruise companies around and help deliver exceptional dining experiences aboard our ships! We’re seeking experienced Executive Sous Chefs to support the Executive Chef in managing all culinary operations, ensuring quality, consistency, cost control, and adherence to sanitation standards.

Key Responsibilities:

1. Assist in overseeing all food preparation and service across multiple outlets
2. Lead, train, and motivate a large culinary team to maintain high standards
3. Monitor food quality, inventory, and cost efficiency
4. Ensure compliance with USPH and company hygiene protocols
5. Supervise equipment maintenance, kitchen operations, and staff schedules
6. Step in for the Executive Chef when needed and contribute to menu planning
7. Actively engage with guests and lead by example in a fun and professional environment

Qualifications:

1. Degree or diploma in Culinary Arts or related field
2. 3–5 years of leadership experience in high-volume kitchens (cruise, hotel, or upscale restaurants)
3. Strong understanding of modern cooking techniques, food safety, and kitchen operations
4. Proficiency in inventory management, team scheduling, and hospitality software (e.g., Micros, Crunchtime)
5. Ability to coach diverse teams and promote an inclusive work culture

Apply today!

Additional Details:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Other
• Industries: Hospitality

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