Sous Chef

Celebrity Cruises; Miami (FL); On-site; USD 55,000 - 70,000; Full time

Job summary

Celebrity Cruises, a premium cruise line, seeks a skilled Sous Chef for on-site work in Miami, FL. This full-time role supports culinary operations by planning, preparing, and supervising daily food production across multiple menus and service periods.

You will lead kitchen staff, ensure high quality and presentation, maintain food safety and inventory controls, train team members, and collaborate on new recipes to meet guest expectations.

Qualifications

• Strong culinary skills for high-volume, premium dining.
• Experience leading culinary teams and training staff.
• Knowledge of food safety, sanitation, and HACCP.

Responsibilities

• Assist in planning, preparing, and supervising daily food production.
• Coordinate kitchen staff and ensure consistent food quality and presentation.
• Monitor portion control and food costs.
• Collaborate on new recipes and menus.
• Support service during peak hours and maintain safety standards.

Skills

Culinary skills

Kitchen leadership

Food safety HACCP

Inventory management

Communication

Time management

Problem solving

Multicultural teamwork

Flexible schedule

Job description

Celebrity Cruises is a premium cruise line known for delivering distinctive travel experiences, modern ship design, and high-quality service. Since 1988, the company has focused on innovative dining, curated destinations, and exceptional hospitality at sea. Team members join a diverse, global workforce committed to safety, guest satisfaction, and continuous improvement. Working at Celebrity Cruises offers opportunities for professional growth, international travel, and collaboration with culinary and hospitality professionals from around the world.

Role Description

The Sous Chef is a full-time, on‑site role based in Miami, FL, supporting culinary operations for Celebrity Cruises. This role assists the Executive Chef in planning, preparing, and supervising daily food production across multiple menus and service periods. The Sous Chef coordinates kitchen staff, ensures consistent food quality and presentation, and maintains strict standards for safety, hygiene, and inventory management. Responsibilities include training team members, monitoring portion control and cost efficiency, collaborating on new recipes and menus, and supporting smooth service during peak hours. The Sous Chef also works closely with cross-functional teams to align culinary offerings with brand standards and guest expectations.

Qualifications

• Strong culinary skills, including expertise in food preparation, cooking techniques, and plating for high-volume, premium dining environments.
• Kitchen leadership experience, with the ability to supervise, train, and motivate diverse culinary teams while maintaining a positive, respectful work environment.
• Knowledge of food safety, sanitation, and HACCP standards, with a proven record of maintaining clean, compliant kitchens.
• Ability to manage inventory, control food costs, and support menu planning aligned with operational and budgetary goals.
• Excellent communication, time management, and problem-solving skills, with the ability to perform under pressure and adapt to changing service needs.
• Formal culinary education or equivalent professional experience in hotels, restaurants, or cruise lines.
• Willingness to work flexible schedules, including evenings, weekends, and holidays, and collaborate within a multicultural team.
• Experience in premium or fine dining environments and familiarity with international cuisines is highly beneficial.