Sous Chef

Mina-Group; Fort Lauderdale (FL); Sur place; USD 60 000 - 69 000; Plein temps

Avantages offerts par ce poste

Rotational schedule

Supplement earnings

Career development

Competitive compensation

Travel opportunities

Résumé du poste

MINA Group partners with The Ritz-Carlton Yacht Collection to deliver luxury dining at sea. The Sous Chef leads a high-performing culinary team aboard the yacht, balancing kitchen execution with leadership and cost controls.

The role offers a four-month aboard/two-month off rotation, with chances to participate in Restaurant Excellence assignments and shipboard menu development, contributing to exceptional guest experiences.

Qualifications

• Minimum of two years of experience in a high-volume fine-dining or luxury-hospitality kitchen.
• At least one year of culinary leadership experience.
• Thorough knowledge of food-safety, sanitation, and workplace-safety protocols.

Responsabilités

• Lead the daily culinary operations of an assigned food and beverage outlet aboard the yacht.
• Report to and collaborate with the Executive Chef.
• Ensure dishes are prepared according to recipes, specifications, and luxury-service standards.
• Direct food preparation and service while actively engaged in kitchen execution.
• Conduct daily line checks and verify mise en place, quality, and presentation.
• Lead, coach, train, and develop culinary team members from diverse backgrounds.
• Maintain cleanliness, sanitation, and workplace safety; monitor waste and costs.
• Coordinate with service teams and shipboard departments for seamless guest experiences.

Connaissances

Communication

Leadership

Organizational skills

Hospitality

Adaptability

Mentoring

Team development

Ownership

Accountability

Collaboration

Outils

Kitchen fundamentals

Fine-dining service

Inventory management

Description du poste

Sous Chef — The Ritz-Carlton Yacht Collection

About the Partnership

The Ritz-Carlton Yacht Collection and MINA Group have partnered to deliver an exceptional culinary experience at sea—combining The Ritz-Carlton’s legendary service with Chef Michael Mina’s culinary vision, refined technique, and commitment to genuine hospitality.

Each food and beverage outlet aboard the yacht offers a distinct culinary experience shaped by its concept, setting, and guests. Together, our teams create memorable dining experiences defined by thoughtful execution, uncompromising standards, and personalized service.

About the Role

The Sous Chef is the culinary leader responsible for overseeing the daily operations of an individual food and beverage outlet aboard the yacht. Reporting to the Executive Chef responsible for all shipboard food and beverage operations, the Sous Chef leads the outlet’s culinary team and ensures the consistent execution of all recipes, service standards, sanitation requirements, and guest-experience expectations.

This is a highly visible, hands‑on leadership position that balances daily kitchen execution with team development, operational discipline, and cross‑functional collaboration. The Sous Chef will manage preparation and service, conduct line checks, maintain food‑quality and presentation standards, support inventory and cost controls, and mentor culinary team members in a fast‑paced luxury hospitality environment.

The position follows a rotational schedule of approximately four months aboard the yacht followed by two months off. During scheduled time off from the yacht, the Sous Chef may have opportunities to supplement their annual earnings by supporting MINA Group’s Restaurant Excellence team. These assignments may include restaurant openings, culinary training, operational support, menu implementation, and standards development across the MINA Group portfolio.

What We Offer

• The opportunity to join a distinctive partnership between The Ritz-Carlton Yacht Collection and MINA Group
• A rotational schedule of approximately four months aboard the yacht followed by two months off
• Opportunities to supplement annual earnings through assignments with MINA Group’s Restaurant Excellence team during scheduled time off
• Exposure to luxury hospitality and culinary operations at sea
• Opportunities to support restaurant openings, training initiatives, and operational projects across the MINA Group portfolio
• A culture centered on excellence, mentorship, professional development, and genuine hospitality
• Competitive compensation and benefits

Our Ideal Candidate

Our ideal candidate is a detail‑oriented culinary leader who operates with professionalism, respect, efficiency, knowledge, and awareness. You understand how to translate a Chef’s culinary philosophy into consistent daily execution while maintaining the standards expected in a luxury hospitality environment.

You are equally comfortable leading from the pass, coaching a team member, conducting a line check, collaborating with another shipboard department, or reviewing labor and food costs. You maintain composure in a demanding environment and understand that successful shipboard leadership requires adaptability, emotional maturity, cultural awareness, and a highly collaborative approach.

You will supervise and coordinate the planning, preparation, training, and leadership necessary to achieve stated objectives in food quality, cost management, employee retention, guest service, cleanliness, sanitation, and team performance. In partnership with the Executive Chef and shipboard leadership, you will foster an inclusive environment that values education, accountability, discipline, and professional growth.

Key Responsibilities

• Lead the daily culinary operations of an assigned food and beverage outlet aboard the yacht
• Report to and collaborate closely with the Executive Chef responsible for all shipboard food and beverage operations
• Ensure all dishes are prepared and presented according to established recipes, specifications, and luxury-service standards
• Direct food preparation and service while remaining actively engaged in kitchen execution
• Conduct daily line checks and verify proper mise en place, product quality, station readiness, and presentation
• Lead, coach, train, and develop culinary team members from diverse backgrounds
• Reinforce a culture of professionalism, respect, accountability, teamwork, and continuous improvement
• Maintain the highest standards of cleanliness, sanitation, food safety, and workplace safety
• Monitor food usage, waste, inventory, ordering, and portion controls
• Assist the Executive Chef with labor management, scheduling, cost controls, and operational reporting
• Coordinate with service teams and other shipboard departments to ensure seamless guest experiences
• Respond professionally and promptly to guest feedback and operational challenges
• Support special events, private dining experiences, menu changes, and culinary activations
• Adapt to itinerary changes, evolving business needs, and the unique demands of a shipboard environment
• Participate in MINA Group Restaurant Excellence assignments during scheduled time off when mutually agreed upon

What You Bring to the Table

Personal Attributes

• Exceptional communication, organizational, and leadership skills
• A gracious and genuine spirit of hospitality
• Intellectual curiosity, emotional maturity, and cultural awareness
• The ability to remain composed, adaptable, and solutions‑oriented under pressure
• A commitment to developing culinary team members through education, feedback, and mentorship
• The ability to work cleanly and efficiently while setting a strong example for the team
• A collaborative approach to working and living with colleagues in a shipboard environment
• A strong sense of ownership and personal accountability
• Respect for different backgrounds, perspectives, and working styles

Professional Attributes

• Advanced knowledge of kitchen fundamentals, including knife skills, butchery, fabrication, sauces, production, and all major kitchen stations
• Strong working knowledge of fine‑dining preparation, plating, and service standards
• Experience leading daily kitchen operations and maintaining consistency across high‑volume services
• Knowledge of inventory management, purchasing, waste reduction, labor controls, and food‑cost management
• Ability to interpret financial and operational reports and use data to improve performance
• Strong focus on the professional development of both yourself and your team
• A genuine desire to teach and mentor culinary employees and interns
• Ability to collaborate effectively with culinary, service, hotel operations, and other shipboard departments

Basic Qualifications

• Minimum of two years of experience in a high‑volume fine‑dining or luxury‑hospitality kitchen
• At least one year of culinary leadership experience
• Experience overseeing a kitchen station, restaurant outlet, or comparable culinary operation
• Thorough knowledge of food‑safety, sanitation, and workplace‑safety protocols
• Working knowledge of human‑resources practices and performance management
• Ability to live and work aboard a yacht for approximately four consecutive months
• Ability to work extended and varied hours, including early mornings, evenings, weekends, and holidays
• Ability to perform effectively in a maritime environment with limited personal space and changing itineraries
• Ability to meet all applicable employment, travel, medical, safety, and maritime requirements
• Ability to frequently lift and carry up to 40 pounds
• Physical stamina to stand for extended periods and perform the essential functions of the position
• Valid passport and ability to travel internationally
• Spanish or additional language skills are a plus
• Previous cruise, yacht, resort, hotel, or international work experience is a plus

Work Schedule and Environment

This is a shipboard position operating on a rotational schedule of approximately four months aboard the yacht followed by two months off. While aboard, the Sous Chef will live and work on the yacht and must be prepared for extended workdays, shared living arrangements, international travel, changing ports of call, and the physical conditions associated with working at sea.

During the approximately two-month period away from the yacht, the Sous Chef may be offered optional assignments with MINA Group’s Restaurant Excellence team. The scope, location, schedule, and compensation for each assignment will be communicated separately and will depend on business needs and the employee’s availability.

Salary Range

$60,000/yr with opportunity for additional compensation as part of Mina Group's Restaurant Excellence Team

MINA Group, LLC, The Ritz-Carlton Yacht Collection, and their applicable affiliates are equal opportunity employers committed to creating welcoming and inclusive workplaces. We welcome applicants with a wide variety of identities, ideas, backgrounds, and experiences.

Qualified applicants will be considered in accordance with applicable fair‑chance and employment laws. If a reasonable accommodation is needed to participate in the application or interview process, perform essential job functions, or access employment benefits, please contact Mina Group Human Resources at [e-mail].