Executive Sous Chef (Shipboard)

Royal Caribbean Group; United States; Remote; USD 85,000 - 120,000; Full time

Job summary

Royal Caribbean Group seeks an Executive Sous Chef to partner with the Executive Chef in steering galley operations aboard the ship. You will develop high-performing teams, uphold luxury dining standards, and drive consistency across all venues to delight guests.

Lead tastings, quality reviews, and inspections while managing dietary requests and event support. You will mentor Sous Chefs and de Parties and optimize staffing and costs.

Qualifications

• Must have culinary leadership experience in high-volume environments.
• Chef apprenticeship or culinary certification required.
• Strong knowledge of food production, safety, and HACCP standards.

Responsibilities

• Lead daily galley operations across multiple dining venues.
• Ensure food quality, presentation and consistency meet standards.
• Conduct tastings, quality reviews, and inspections for guest experiences.
• Oversee events, dietary requests, and operational priorities ship-wide.

Skills

Leadership

Communication

Coaching

Problem solving

Food safety

Education

Culinary certification

High school diploma

Tools

Microsoft Office

Job description

Take the lead in delivering exceptional culinary experiences onboard. As Executive Sous Chef, you'll partner with the Executive Chef to oversee large-scale galley operations, develop high-performing teams, and ensure every dining venue consistently delivers the quality, creativity, and service standards that define Royal Caribbean.

QUALIFICATIONS AND EDUCATION

• 6-8 years of culinary experience in a 4- or 5-star hotel, restaurant, cruise ship, or high-volume food service operation.
• Chef apprenticeship, culinary certification, or equivalent professional training required.
• Strong knowledge of food production, culinary operations, and international cuisine.
• Extensive understanding of HACCP, Public Health, and food safety standards.
• Proven leadership experience in a multicultural environment.
• Strong communication, coaching, organizational, and problem-solving skills.
• Experience with food cost management, workforce planning, and inventory control.
• Proficiency in Microsoft Office applications.
• High school diploma or equivalent preferred.
• Fluent English required; additional languages are an asset.

Championing Culinary Excellence

• Support the Executive Chef in leading daily galley operations across multiple dining venues.
• Ensure food quality, presentation, and consistency meet Royal Caribbean standards.
• Conduct tastings, quality reviews, and operational inspections to maintain exceptional guest experiences.
• Oversee special events, dietary requests, and operational priorities across the ship.

Developing High-Performing Teams

• Lead, coach, and mentor Sous Chefs, Chef de Parties, and culinary team members.
• Support training initiatives, succession planning, and career development opportunities.
• Promote a culture of teamwork, accountability, and continuous improvement.
• Assist with scheduling, staffing, and workforce optimization.

Ensuring Safety & Compliance

• Maintain compliance with HACCP, USPH, workplace safety, and company operating standards.
• Ensure all galley areas remain clean, organized, and inspection-ready.
• Monitor food handling, storage, sanitation procedures, and equipment maintenance.
• Support outbreak prevention and food safety initiatives throughout the operation.

Driving Efficiency & Results

• Manage food costs, requisitions, inventory levels, and waste-reduction efforts.
• Review operational performance and implement solutions that improve productivity and quality.
• Partner with provisioning and inventory teams to maintain product availability and quality.
• Help achieve culinary, financial, and guest satisfaction targets across all venues.