Communication Skills, Cook Dishes, Food Production, Food Safety, Leadership, Lift/Move 50 Pounds, Menu Development, Problem Solving Skills, Production Control, Safety Standards, ServSafe Certification
Seeking experienced Sous Chefs for a 2026 cruise season aboard small, intimate vessels with
up to 200 guests.
- Work closely with the Executive Chef to create diverse menus using fresh, regional ingredients.
- Oversee food production for all meals, café, buffet, and hors d'oeuvres, ensuring consistency and quality.
- Maintain high standards of food safety, hygiene, and guest dietary requests.
- Lead kitchen operations, organize workflow, and ensure efficient service.
- Possess 3+ years of culinary experience, ServSafe certification preferred, strong leadership, problem-solving,
and communication skills required. - Ability to work long hours in a constantly moving environment, lift up to 50 lbs, and live onboard for extended periods.
- Competitive pay, health benefits, 401(k), travel, and training provided.
Applicants must pass background and drug tests, and meet physical requirements.