Sous Chef (Shipboard)

Royal Caribbean Group; United States; Remote; USD 75,000 - 105,000; Full time

Job summary

Royal Caribbean Group is seeking a dedicated Sous Chef to lead multiple galley operations aboard our ships, mentoring culinary teams and ensuring every dish meets high standards of quality and guest satisfaction. This onboard leadership role combines hands-on kitchen management with operational excellence, delivering memorable dining experiences at sea while upholding HACCP and USPH guidelines.

Ideal candidates bring 6–8 years in high-volume culinary environments and proven leadership, with

Qualifications

• 6–8 years of culinary experience in a high-volume environment (hotel, restaurant, cruise ship, or similar).
• Cook apprenticeship, culinary certification, or equivalent professional training required.
• Strong knowledge of international cuisine, production, and advanced cooking techniques.
• Extensive understanding of HACCP, food safety, and Public Health standards.
• Proven leadership experience in a multicultural and fast-paced environment.
• Excellent communication, coaching, and organizational skills.
• Knowledge of food cost control, workforce planning, and inventory management.
• Fluent English required; additional languages are an asset.

Responsibilities

• Oversee multiple galley workstations, ensuring smooth execution and exceptional food quality across all dining venues.
• Partner with the Executive Sous Chef and Executive Chef to support daily operations, special events, and guest requests.
• Monitor food production, presentation, and service standards to ensure consistency and efficiency.
• Review guest feedback and implement improvements that enhance the dining experience.
• Train, mentor, and develop culinary team members from Commis Chefs to Chef de Parties.
• Support performance management, scheduling, and workforce planning initiatives.
• Foster a culture of teamwork, accountability, and continuous learning.
• Help prepare high-potential team members for future growth opportunities.

Skills

Leadership

Food safety

Team management

Culinary expertise

Communication

Education

Culinary certification

Apprenticeship

Tools

MS Office

Job description

Lead the heart of Royal Caribbean's culinary operation. As Sous Chef, you'll oversee multiple kitchen areas, mentor talented culinary teams, and ensure every dish meets our high standards for quality, consistency, and guest satisfaction. This onboard role combines hands-on leadership, operational excellence, and a passion for delivering memorable dining experiences at sea.

QUALIFICATIONS AND EDUCATION

• 6-8 years of culinary experience in a 4- or 5-star hotel, restaurant, cruise ship, or high-volume food service environment.
• Cook apprenticeship, culinary certification, or equivalent professional training required.
• Strong knowledge of international cuisine, food production, and advanced cooking techniques.
• Extensive understanding of HACCP, food safety, and Public Health standards.
• Proven leadership experience in a multicultural and fast-paced environment.
• Strong communication, coaching, and organizational skills.
• Knowledge of food cost control, workforce planning, and inventory management.
• Proficiency in Microsoft Office applications.
• Fluent English required; additional languages are an asset.

Leading Daily Culinary Operations

• Oversee multiple galley workstations, ensuring smooth execution and exceptional food quality across all dining venues.
• Partner with the Executive Sous Chef and Executive Chef to support daily operations, special events, and guest requests.
• Monitor food production, presentation, and service standards to ensure consistency and efficiency.
• Review guest feedback and implement improvements that enhance the dining experience.

Coaching Culinary Talent

• Train, mentor, and develop culinary team members from Commis Chefs to Chef de Parties.
• Support performance management, scheduling, and workforce planning initiatives.
• Foster a culture of teamwork, accountability, and continuous learning.
• Help prepare high-potential team members for future growth opportunities.

Food Safety & Operational Excellence

• Ensure compliance with HACCP, USPH, workplace safety, and company operating standards.
• Conduct regular inspections, quality checks, and food tastings.
• Maintain clean, organized, and inspection-ready workstations at all times.
• Promote best practices in food handling, sanitation, and equipment maintenance.