Shipboard Sous Chef — Lead High-Volume Culinary Team

The Walt Disney Company; Saint Paul (MN); On-site; USD 55,000 - 80,000; Full time

Job summary

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a ship, reporting to the Chef de Cuisine and ensuring dishes meet the highest standards of flavor and presentation.

You will guide operations, supervise multiple stations, and uphold safety and quality across all kitchens, while coordinating with onboard management and supporting a dynamic, onboard culture.

Qualifications

• Three years formal culinary training.
• Minimum three years experience, including two years as Chef de Partie, in a high volume kitchen.
• Ship experience is REQUIRED.

Responsibilities

• Complete proper menu preparation for all allergy and special dietary needs; ensure training follows company guidelines.
• Lead culinary team through internal inspections and shipboard standards.
• Implement company recipe guidelines and audits.
• Provide feedback on recipes to Chef de Cuisine and Manager Food Operations.
• Coordinate communication between galley crew and management.
• Maintain food quality from storage to service.
• Understand opening/closing procedures for all kitchens.
• Monitor equipment maintenance and report needs.
• Organize daily menu presentations and tastings.
• Provide performance feedback to Chef De Cuisine.

Skills

Culinary leadership

Team management

Food safety HACCP

Kitchen operations

Meal planning

Time management

Education

Culinary training

Job description

Disney Cruise Line is seeking a Sous Chef to lead a multicultural culinary team aboard a ship, reporting to the Chef de Cuisine and ensuring dishes meet the highest standards of flavor and presentation.

You will guide operations, supervise multiple stations, and uphold safety and quality across all kitchens, while coordinating with onboard management and supporting a dynamic, onboard culture.