Shipboard Sous Chef — Lead Multicultural Culinary Team

The Walt Disney Company; Montgomery (AL); On-site; USD 55,000 - 75,000; Full time

Job summary

Disney Cruise Line is seeking a Sous Chef to lead a multicultural galley team onboard a Disney vessel, working with the Chef de Cuisine to ensure top-quality menu preparation, training, and strict adherence to company guidelines.

Responsibilities include coordinating allergy-conscious menus, leading Vessel Sanitation Program inspections, enforcing standardized recipes, and guiding the galley crew to meet tight time and budget targets while maintaining safety and quality at sea.

Qualifications

• Three years formal culinary training or equivalent apprenticeship.
• Minimum three years experience, incl. two years as Chef de Partie in high-volume kitchen.
• Ship experience required.
• Ability to lead a culinary team and work under tight timeframes and budget goals.
• Proficient in all kitchen stations and safe food handling (HACCP/USPH).

Responsibilities

• Lead a multicultural galley team toward daily tasks.
• Ensure menu prep meets allergy/dietary requirements and company guidelines.
• Prepare for Vessel Sanitation Program inspections and lead audits.
• Ensure recipes are followed and maintain plate presentation quality.
• Coordinate communication between galley crew, Chef de Cuisine and operations manager.
• Maintain food quality from storage to service and manage opening/closing procedures.

Skills

Culinary leadership

Team management

Food safety HACCP/USPH

Recipe standardization

Menu planning

Time management

Communication

Budget awareness

Education

Culinary training or apprenticeship

Job description

Disney Cruise Line is seeking a Sous Chef to lead a multicultural galley team onboard a Disney vessel, working with the Chef de Cuisine to ensure top-quality menu preparation, training, and strict adherence to company guidelines.

Responsibilities include coordinating allergy-conscious menus, leading Vessel Sanitation Program inspections, enforcing standardized recipes, and guiding the galley crew to meet tight time and budget targets while maintaining safety and quality at sea.