Shipboard Sous Chef - Lead a Diverse Culinary Team

The Walt Disney Company; Lincoln (NE); On-site; USD 60,000 - 80,000; Full time

Job summary

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a Disney Cruise Line vessel. You will ensure highest standards of flavor, presentation and safety while reporting to the Chef De Cuisine.

This shipboard role requires adaptability to living and working at sea and strict adherence to safety and quality guidelines. You will train and supervise galley staff, supervise allergy-conscious menu planning, and drive successful inspections.

Qualifications

• Three years formal culinary training (accredited school or apprenticeship).
• Minimum three years experience, including at least two years as Chef de Partie, in a high-volume kitchen.
• Ship experience is required.
• Proven ability to lead a culinary team and work with diverse crew.
• Strong written and verbal communication skills; ability to work under tight timeframes and budgets.

Responsibilities

• Menu preparation for allergy and special dietary needs per company guidelines.
• Lead culinary team through Vessel Sanitation Program inspections.
• Implement company recipe guidelines and conduct audits of presentation.
• Provide feedback on recipe formulation to Chef de Cuisine and Manager Food Operations.
• Coordinate communication between galley crew, Chef de Cuisine and Manager Food Operations.
• Maintain food quality standards during storage, production and service.
• Understand opening/closing procedures for all kitchens and production areas.
• Monitor equipment handling and report maintenance needs.
• Organize daily menu presentations and food tastings.
• Provide performance feedback to Chef De Cuisine.

Skills

Culinary leadership

Team leadership

Food safety HACCP

Communication skills

Kitchen station proficiency

Job description

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a Disney Cruise Line vessel. You will ensure highest standards of flavor, presentation and safety while reporting to the Chef De Cuisine.

This shipboard role requires adaptability to living and working at sea and strict adherence to safety and quality guidelines. You will train and supervise galley staff, supervise allergy-conscious menu planning, and drive successful inspections.