Executive Sous Chef - (on board luxury river cruise ship)

Scenic Tours Europe AG; United States; Remote; USD 85,000 - 110,000; Full time

Job summary

Scenic Tours Europe AG is seeking an Executive Sous Chef to lead our kitchen operations and support the executive chef in a high-standard, service-focused environment.

You will manage mise en place, oversee training, ensure HACCP compliance, and maintain food presentation quality across restaurant workflows, while coordinating with other departments for a positive guest experience.

Qualifications

• Min. 2 years’ experience as a sous chef.
• Apprenticeship as chef or culinary schooling completed.
• Experience in 4* or 5* operations.
• Fluent in English, both spoken and written.
• HACCP knowledge and safety compliance.
• Budgeting and MS-Office skills.
• Experience in ordering and inventory management.
• Strong leadership and team-player mindset.
• Self-organized, disciplined, and reliable.
• Good problem-solving abilities and stress tolerance.
• Familiar with a multicultural work environment.
• Able to present food with high quality presentation.

Responsibilities

• Relieve the executive chef during absence.
• Provide professional and courteous service at designated stations.
• Know menus and company recipes.
• Welcome guests in restaurant and public areas.
• Ensure mise en place and setup for lunch and dinner.
• Prepare crew meals.
• Assist with galley team training sessions.
• Prepare show plates for daily briefings.
• Evaluate galley team and provide feedback to the executive chef.
• Distribute daily recipes and assist with quality checks.
• Assist monthly inventories, purchase orders and delivery controls.
• Ensure proper handover between shifts.
• Foster a positive environment across departments.
• Maintain FIFO, store and label items with temperature control.
• Attend and conduct cooking demonstrations.
• Inform supervisor about guest complaints when needed.
• Maintain cleanliness per HACCP and safety regulations.
• Handle equipment, machinery, and chemicals properly.

Skills

Sous Chef experience

Leadership

English proficiency

HACCP knowledge

Budgeting knowledge

Inventory management

Food ordering

Team leadership

Training skills

Problem solving

Food presentation

Stress tolerance

Multicultural environment

Trainings conduction

Education

Culinary apprenticeship or culinary schooling

Tools

MS-Office

Job description

Executive Sous Chef

• Min. 2 years’ experience as a sous chef
• Have an apprenticeship as chef or culinary schooling
• Experience in a 4* or 5* operations
• Highly proficient in spoken and written English
• Knowledge of HACCP
• MS-Office computer skills and budgetary knowledge
• Experience in ordering and inventory
• Strong leadership skills and team-player
• Self-organized, disciplined, and reliable
• Good problem-solving skills
• Able to conduct trainings
• Stress tolerant
• Familiar with a multicultural working environment
• Have an eye for excellent food presentation

Role and Responsibilities:

• Relieve the executive chef during absence
• Provide professional and courteous service at designated workstations in accordance with company standards and procedures
• Have knowledge of food menus and company recipes
• Welcome and greet guests when in the restaurant or in any public area
• Ensure proper setup and “mise en place” for lunch and dinner service as per company standards
• Ensure the preparation of crew food
• Assist the executive chef with training sessions of the galley team
• Ensure timely preparation of show plates for the daily menu briefing with the restaurant team
• Evaluate the galley team regularly and provide feedback to the executive chef, including needed disciplinary actions
• Ensure distribution of daily recipes
• Assist with quality checks
• Assist with monthly inventories, purchase orders and responsible for delivery controls
• Ensure proper handover between shifts
• Take an active role in creating a positive work environment between all departments
• Ensure correct food items rotation (FIFO), storing, labeling, and temperature control at all workstations
• Attend and conduct cooking demonstrations
• Inform supervisor about any guest complaint when necessary
• Keep a record/list of breakage and monitor costs of breakage/damage and notify supervisor if necessary
• Ensure and maintain cleanliness front and back of house according to HACCP and safety regulations including log-keeping
• Ensure correct handling of all equipment, machinery, and chemicals
• Report any potential safety hazards

Side Tasks:

• Participate in scheduled trainings, briefings, and meetings
• Participate in all safety drills and ensure solid knowledge of designated safety role
• Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
• Assist with monthly inventories as per supervisor's instructions
• Assist other departments as per supervisor's instructions