Junior Sous Chef (Shipboard Position)

Celebrity Cruises; Florida; On-site; USD 65,000 - 90,000; Full time

Job summary

Celebrity Cruises is seeking an experienced sous chef to lead and mentor a diverse kitchen team aboard our ship, delivering world-class dining experiences at sea. You will oversee menu execution, ensure HACCP compliance, manage inventory and schedule staff while maintaining impeccable hygiene and high standards across all galley stations.

The role requires at least 8 years in upscale hospitality and 1 year as Sous Chef, plus culinary school training.

Qualifications

• At least 8 years in upscale hotel, resort, cruise ship or convention banqueting service.
• Culinary school degree required.
• Strong management skills in a multicultural, dynamic environment.
• Intermediate computer software skills.
• Understanding of basic accounting principles (debits/credits, adjusting entries).
• Ability to write reports and communicate with senior officers.

Responsibilities

• Lead, supervise, coach, and evaluate kitchen staff in collaboration with the Sous Chef.
• Ensure consistent preparation of high-quality dishes by following company recipes and culinary standards.
• Ensure compliance with food safety, public health regulations, and HACCP standards.
• Prepare food requisitions, verify deliveries, and report discrepancies.
• Maintain inspection-ready work areas and uphold professional appearance and hygiene standards.
• Manage inventory, supplies, equipment, and records to control costs and minimize waste.
• Conduct workstation inspections to ensure proper storage and reduce spoilage.
• Review staff timesheets and support administrative reporting as required.
• Coordinate staff assignments and oversee daily workstation activities.
• Monitor employee performance and ensure service and quality standards are met.

Skills

Management skills

Computer skills

Report writing

Interpersonal communication

Education

Culinary school degree

Job description

Embark on an exciting career journey with Celebrity Cruises. As part of our internationally acclaimed culinary team, you'll have the opportunity to showcase your expertise, develop future talent, and deliver unforgettable dining experiences while traveling the world.

QUALIFICATIONS AND EDUCATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 1 year as Sous Chef.
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Kitchen Operations & Food Quality

• Lead, supervise, coach, and evaluate kitchen staff in collaboration with the Sous Chef.
• Ensure consistent preparation of high-quality dishes by following company recipes and culinary standards.
• Ensure compliance with food safety, public health regulations, and HACCP standards.
• Prepare food requisitions, verify deliveries, and report discrepancies.
• Maintain inspection-ready work areas and uphold professional appearance and hygiene standards.
• Manage inventory, supplies, equipment, and records to control costs and minimize waste.
• Conduct workstation inspections to ensure proper storage and reduce spoilage.
• Review staff timesheets and support administrative reporting as required.
• Coordinate staff assignments and oversee daily workstation activities.
• Monitor employee performance and ensure service and quality standards are met.