Sous Chef (Cruise) – Worldwide

My client is looking for experienced Sous Chef’s to help assist the Executive Chef in supervising daily galley operations, ensuring quality food preparation, compliance with hygiene and safety standards, and effective crew support in alignment with company values.

Responsibilities

• Assist in supervising galley teams and ensuring operations meet quality, hygiene (USPH), and safety standards.

• Support daily meal production, buffet services, sanitation schedules, and equipment care.

• Monitor food presentation, portion control, leftovers, and HACCP compliance.

• Ensure crewmember uniforms and hygiene meet company standards.

• Participate in preparing for USPH inspections, taste panels, and food cost analysis.

• Coordinate with Provision Master and Food Computer Operator for product availability.

• Train new galley staff and monitor performance in alignment with corporate recipes and standards.

• Be present at key service events and inspections.

• Maintain knowledge of ship procedures, training programs, and time/attendance policies.

• Uphold communication, reporting, and crew motivation duties as assigned.

• Help control costs through inventory management, portion control, and proper use of supplies.

• Monitor timekeeping and assist with payroll reporting and budget adherence.

Requirements

Qualifications

• Culinary school degree required.

• 5+ years’ experience as a First Cook/Sous Chef in upscale venues (shipboard preferred).

• Strong leadership in multicultural settings, with skills in coaching, planning, and conflict resolution.

• Intermediate computer skills; basic understanding of accounting principles.

• Fluent in English; additional languages like Spanish, French, or German are preferred.

Physical & Language Requirements

• Must be able to stand, lift up to 50 lbs, and participate in emergency procedures.

• Strong verbal and written English skills; ability to communicate clearly with crew and guests.