Shipboard Sous Chef — Lead Multicultural Culinary Team

The Walt Disney Company; Tallahassee (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

Disney Cruise Line in the United States is seeking a Sous Chef to lead a multicultural kitchen team aboard a vessel. You will work with the Chef de Cuisine to ensure high standards of flavor and presentation while upholding safety and sanitation requirements.

Three years of culinary training and at least three years' kitchen experience (including two as Chef de Partie) are required, with shipboard experience mandatory.

Qualifications

• Three years formal culinary training from an accredited school or recognized apprenticeship.
• Minimum three years experience with at least two years as Chef de Partie in a high-volume kitchen.
• Ship experience required.
• Proficiency in all kitchen stations.
• Knowledge of HACCP/USPH and food safety practices.
• Ability to follow standardized recipes and recipe conversions.

Responsibilities

• Prepare menus for allergy and dietary needs following company guidelines.
• Lead culinary team and pass internal inspections.
• Implement recipe guidelines and audit plate presentations.
• Provide feedback to Chef de Cuisine and Manager Food Operations.
• Coordinate galley communication between crew and managers.
• Maintain food quality during storage, production and service.
• Oversee opening and closing procedures for assigned kitchens.
• Monitor equipment maintenance and report needs.
• Organize daily menu presentations and tastings.
• Provide performance feedback to Chef de Cuisine.

Skills

Culinary leadership

Food safety HACCP/USPH

Kitchen operations

Communication skills

Time management

Team leadership

Education

Culinary training

Job description

Disney Cruise Line in the United States is seeking a Sous Chef to lead a multicultural kitchen team aboard a vessel. You will work with the Chef de Cuisine to ensure high standards of flavor and presentation while upholding safety and sanitation requirements.

Three years of culinary training and at least three years' kitchen experience (including two as Chef de Partie) are required, with shipboard experience mandatory.