Cook Dishes, Food Preparation, Food Safety, Multitasking, Operations Management, Physical Demands, ServSafe Certification
Seeking experienced Executive Sous Chef for small-ship cruise operations for the 2026 season.
Responsibilities include
- collaborating with the Executive Chef to create diverse, regionally inspired menus using fresh ingredients
- preparing nutritious, balanced meals for guests and crew across all service periods
- ensuring food safety, hygiene, and dietary accommodations
- supervising kitchen operations, maintaining discipline, and enforcing standards
- working efficiently in a dynamic, constantly moving environment
- leading and organizing kitchen staff while managing time and multi-tasking under pressure
- living onboard for extended periods, with a schedule of 6-8 weeks on and 1-2 off
- possessing 5+ years culinary experience, ServSafe certification preferred, and TWIC clearance
- meeting physical demands such as lifting, standing for long hours, and working in motion
- offering competitive pay, health benefits, and travel accommodations