Sous Chef

As a Sous Chef aboard a cruise line, you will lead a diverse culinary team, ensuring high standards of food quality, presentation, and safety.

• Responsibilities include menu preparation for special dietary needs, maintaining sanitation standards, implementing recipes, providing team feedback, and coordinating communication among kitchen staff.
• You will oversee storage, production, and service processes, monitor equipment maintenance, organize menu tastings, and uphold safety and operational procedures.
• Basic qualifications include three years of culinary training, at least two years as a Chef de Partie in a high-volume setting, and shipboard experience. Leadership, strong communication, organizational skills, and knowledge of HACCP/USPH are essential.
• This is a shipboard role requiring willingness to live/work onboard, follow safety protocols, and obtain necessary visas and clearances. The position promotes a multicultural environment with strict safety and conduct regulations.