Join our team as a Sous Chef onboard a cruise vessel, leading a diverse culinary team to deliver high-quality dishes with excellent flavor and presentation.
Your responsibilities include preparing menus for allergy and dietary needs, ensuring compliance with sanitation standards, guiding recipe implementation, and maintaining food quality during storage and service.
You will oversee equipment maintenance, organize menu tastings, provide team performance feedback, and ensure safety and operational procedures are followed.
Basic qualifications include 3+ years of culinary training, 2+ years as Chef de Partie in a high-volume setting, shipboard experience, leadership skills, and proficiency in kitchen stations, HACCP/USPH standards, and recipe management.
This role requires living onboard, following safety protocols, and sharing accommodations in a multicultural environment. Valid passport, medical clearance, and background check are necessary. Drug testing is mandatory.
If you are passionate about creating unforgettable experiences at sea and growing professionally, apply now!