Sous Chef - Cruise

Navis Consulting; Miami (FL); On-site; USD 52,000 - 78,000; Full time

Job summary

Navis Consulting is recruiting on behalf of a major cruise company for a Sous Chef to support the Executive Chef in overseeing the Culinary Arts operation onboard. You will ensure quality and cost efficiency while leading galley staff and maintaining safety standards.

The role requires 3–5 years on supervisory kitchens, a culinary arts degree (or equivalent), and 2+ years as sous chef within upscale hotels, resorts, or cruise lines. Transfers and career opportunities are emphasized.

Qualifications

• Degree in culinary arts or hotel administration or international equivalent.
• 3–5 years of progressive supervisory experience in professional kitchens.
• 2+ years as sous chef in upscale environments or cruise lines.

Responsibilities

• Oversee food preparation and service to meet company standards aboard the ship.
• Plan and manage kitchen schedules and workforce efficiency.
• Direct, motivate and evaluate galley staff, providing feedback.
• Assist in weekly food orders based on inventory and budgets.
• Ensure thaw cycles and quality control of all items onboard.

Skills

Staff leadership

Kitchen management

Menu planning

Food safety

Education

Culinary arts degree

Associate degree in culinary arts

Job description

We are recruiting on behalf of a major cruise company who are looking for Sous Chefs to join with them. This is an opportunity to join a reputable organization who are offering excellent benefits and career opportunities.

As Sous Chef you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on-board.

• As Sous Chef you are expected to:
• To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
• To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
• Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
• To ensure the on-going and scheduled training of all galley employees.
• To direct, motivate, control, evaluate and provide feedback to all galley employees.
• With the Chef, assist in the production of an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets.
• Follow-up to ensure a correct thaw cycle for frozen items, is adhered to.
• Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to.
• Position Requirements:
• A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
• Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
• 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship
• Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a comparable Cruise line.