Cook Dishes, Food Preparation, Food Safety, Menu Development, Operations Management, People Management, ServSafe Certification, Team Lead/Manager
Seeking experienced Executive Sous Chefs for small-ship cruising in the U.S. with a focus on regional, fresh ingredients and diverse menus.
Responsibilities include
- collaborating with the Executive Chef to create menus
- preparing nutritious, balanced meals for guests and crew
- ensuring food safety, hygiene, and dietary accommodations
- managing kitchen operations and maintaining high standards
- supervising staff and ensuring efficient service
Qualifications include - minimum 5 years culinary experience
- ServSafe certification preferred
- ability to work in a constantly moving environment, handle pressure, and lead a team
- physical ability to lift, stand, and perform in a maritime environment
Compensation offers competitive pay, benefits, travel, and onboard training. This full-time role involves 6-8 weeks onboard, with extended working hours and living on a vessel.