Sous Chef

OSM Thome; United States; Remote; USD 90,000 - 130,000; Full time

Job summary

OSM Thome Recruitment is looking for an experienced Executive Sous Chef for Royal Caribbean Group on a cruise ship. The Executive Sous Chef provides leadership in galley operations and ensures galley areas operate according to Company Operating Standards and guest satisfaction goals.

You will lead and mentor kitchen staff, manage production, food cost controls, HACCP/USPH compliance, and coordinate provisioning and schedules to maximize productivity while maintaining safety and quality.

Qualifications

• Culinary degree or certified chef apprenticeship required.
• 6–8 years of progressive culinary leadership in high-volume settings.
• 1–2 years’ experience as a Sous Chef or higher in a fast-paced kitchen.
• Fluent in English, with strong communication and interpersonal skills.
• Knowledge of HACCP, USPH and global food safety standards.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and production planning.
• Monitor food quality, preparation, and presentation to meet standards.
• Lead and mentor Sous Chefs and junior staff through training and evaluations.
• Coordinate requisitions, provisioning, storage, and quality inspections per HACCP/USPH.
• Develop schedules to maximize productivity while complying with work/rest regulations.
• Conduct daily tastings and inspections to ensure flavor, presentation, and sanitation.
• Oversee equipment inspections, maintenance tracking, and safety audits.
• Drive sanitation through public health inspections and HACCP logs.
• Contribute to financial performance via waste management and labor planning.

Skills

Culinary leadership

Food safety

Food cost control

Team leadership

Multicultural team management

Fluent in English

Communication skills

Education

Culinary degree or chef apprenticeship

High school diploma or equivalent

Tools

Excel

PowerPoint

Word

Job description

OSM Thome Recruitment is looking for experienced Executive Sous Chef for unique career opportunities in the cruise industry, on behalf of Royal Caribbean Group. The Executive Sous Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards. Ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.

Responsibilities and Tasks:

• Assist the Executive Chef in managing daily kitchen operations, production planning, food cost controls, and inventory oversight across multiple galleys.
• Monitor and manage food quality, preparation, and presentation to meet or exceed corporate culinary standards.
• Lead and mentor Sous Chefs and junior staff through continuous training, performance evaluations, and on-the-job development programs.
• Coordinate food requisitions, provisioning, storage, and quality inspections, ensuring proper procedures are followed according to HACCP, USPH, and company standards.
• Collaborate with Sous Chefs to develop efficient work schedules, maximize workforce productivity, and ensure compliance with work/rest regulations.
• Conduct daily food tastings and inspections to ensure flavor profiles, presentation, and sanitation are consistently excellent.
• Take part in equipment inspections, preventive maintenance tracking, and safety audits, and ensure all tools and workstations are operational and compliant.
• Drive adherence to sanitation standards by leading public health inspections, checking HACCP logs, and maintaining records.
• Contribute to financial performance through waste management, labor planning, cost tracking, and productivity enhancements.

Qualifications and competence:

• Completion of a culinary degree or certified chef apprenticeship is required.
• A minimum of 6–8 years of progressive culinary leadership experience in high-volume 4- or 5-star hotels, resorts, cruise ships, or fine dining establishments.
• At least 1–2 years’ experience as a Sous Chef or higher in a fast-paced culinary environment.
• Strong proficiency in recipe interpretation, cooking techniques (braise, sauté, grill, broil, etc.), and food preparation for various cuisines.
• Extensive knowledge of global public health standards (USPH, HACCP) and food safety practices.
• Demonstrated financial acumen in food cost control, labor management, and expense tracking.
• Ability to manage multicultural teams in a positive and productive manner, with strong coaching, delegation, and conflict resolution skills.
• Strong interpersonal and communication skills to collaborate with department heads, corporate teams, and crew members.
• Comfortable using computer systems for reporting, inventory, scheduling, and communication (Excel, Word, PowerPoint, etc.).
• High school diploma or equivalent education preferred; additional culinary or management certifications are a plus.
• Fluent in English (spoken and written), with the ability to clearly follow and deliver both written and verbal instructions; additional languages are a plus.