Sous Chef

Silversea; Spain (TX); On-site; USD 90,000 - 150,000; Full time

Job summary

Silversea seeks an experienced culinary leader to oversee daily food preparation, menu planning, and station execution aboard our luxury ships. You will ensure recipes, portions, and presentation meet the highest standards while guiding a pro team of Chef de Parties and Cooks.

You’ll coordinate dietary requirements, engage guests, and uphold impeccable sanitation. Expect maritime compliance, inventory control, and labor tracking under STCW95 regulations, with a focus on Michelin-level dining in

Qualifications

• Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• Fine Dining Pedigree - At least 2 years as Sous Chef in a Michelin-starred or Relais & Châteaux property.
• Maritime Certifications - Valid STCW95 certification is required.
• Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.
• Language - Fluent, professional English (verbal and written).
• Fitness & Integrity - Physically/medically fit for sea service and high integrity.

Responsibilities

• Oversee daily food preparation, menu planning, and station execution in your assigned outlet.
• Manage, schedule, and train a team of Chef de Parties and Cooks to maintain high performance.
• Coordinate special dietary requirements and allergies; engage with guests for feedback with hospitality.
• Maintain flawless sanitation standards and readiness for Public Health inspections; meticulous logging.
• Monitor inventory, minimize waste, and track labour hours in compliance with maritime regulations.

Skills

Culinary mastery

Team leadership

Menu planning

Quality control

Food safety

Education

STCW95 certificate

Tools

Galley equipment proficiency

Job description

Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation.

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment.

Guest-Centric Service:

Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.

Public Health & Compliance:

Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).

Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.

Qualifications:

• Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.
• Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.
• Maritime Certifications - Valid STCW95 certification is required.
• Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.
• Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination.
• Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.