Sous Chef

princess Cruise Line

New York (NY)

On-site

USD 55,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Competitive salary and private single cabin accommodation

Company-paid travel to and from the ship

Access to onboard facilities and benefits

Recreation and wellness programs

Opportunities for professional growth and development

Global travel opportunities

Inclusive and dynamic work environment

Job summary

Princess Cruises is seeking a Sous Chef to oversee galley operations and ensure exceptional food quality. Ideal candidates will have formal culinary education, extensive experience in high-volume food service, and strong leadership skills to guide a multicultural team. Enjoy a competitive salary, global travel opportunities, and a vibrant work environment that fosters professional growth.

Qualifications

Minimum six years of experience in high-volume food service.
Two years as Sous Chef or higher, preferably on a cruise ship.
Fluency in English required, both written and spoken.

Responsibilities

Supervise product delivery and control mise-en-place.
Manage production schedules and Galley staffing.
Conduct daily staff briefings and monitor performance.

Skills

Adaptability

Guest Service

Communication

Interpersonal Skills

Education

Formal culinary qualification from a recognized institution

Tools

MS Office

Job description

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Description

By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team and reviewed by a professional recruiter who will contact you if your qualifications meet our requirements.

As the world's leading cruise line, we have high expectations for our team members and appreciate your patience during the review process. Set a course for adventure with Princess Cruises! Our fleet offers exceptional facilities, professional development, and recreational programs for our diverse team from over 60 countries.

Department: Galley

Location: Global

Responsibilities include:

Supervising product delivery in the assigned Galley section, ensuring consistency with recipes, production quantities, and presentation.
Controlling mise-en-place during preparation and tastings, maintaining recipe accuracy and presentation standards.
Managing production schedules and Galley staffing, coordinating with other Sous Chefs and department heads.
Contributing to food and beverage improvement strategies as directed by the Executive Chef or Food and Beverage Director.
Supervising Galley staff during operations, monitoring compliance with standards.
Conducting daily staff briefings and ensuring station briefings by Chefs De Partie.
Monitoring staff performance and providing feedback or corrections as needed.
Adjusting production levels based on guest demand and reporting discrepancies to the Executive Chef.

Qualifications include:

Formal culinary qualification from a recognized institution.
At least six years of experience in high-volume food service, including two years as Sous Chef or higher, preferably on a cruise ship.
Ability to adapt production methods to optimize costs.
Experience training and managing multicultural teams.
Proficiency in MS Office and related software.
Fluency in English, both written and spoken.
Strong guest service foundation and a passion for exceeding guest expectations.
Excellent communication and interpersonal skills.
Commitment to professional relationships in a diverse environment.

Benefits include: