Sous chef

Join Celebrity Cruises as a Sous Chef on board the ship and help bring exceptional dining experiences to life at sea. In this role, you'll partner with the Executive Chef to lead daily galley operations, develop culinary talent, and ensure the highest standards of food quality, safety, and guest satisfaction are achieved across every service.

QUALIFICATIONS AND EDUCATION

Minimum 5 years of experience as a First Cook or Sous Chef in an upscale hotel, resort, cruise ship, or convention banqueting environment. Shipboard experience preferred.
Culinary school degree required.
Strong leadership skills in a multicultural and fast-paced environment.
Excellent communication, decision-making, and problem-solving abilities.
Proven experience in team development, coaching, and performance management.
Strong customer service and guest satisfaction focus.
Knowledge of food cost management, inventory control, and basic accounting principles.
Intermediate computer skills required.
Ability to prepare reports and maintain professional relationships with shipboard and corporate leadership.
Additional language skills are considered an asset.

Galley Operations & Food Excellence

Support the Executive Chef in overseeing daily galley operations and culinary execution.
Ensure recipes, preparation methods, and presentation standards are consistently maintained.
Supervise food production, buffet presentations, and service operations to deliver exceptional guest experiences.
Monitor product availability and food costs while maintaining quality and consistency standards.
Ensure proper handling, transportation, and storage of all food products.

Food Safety & Quality Assurance

Maintain strict compliance with HACCP procedures, USPH regulations, and company food safety standards.
Ensure all galley areas remain inspection-ready and meet sanitation requirements.
Monitor galley cleaning schedules and proper maintenance of kitchen equipment.
Conduct regular inspections to verify cleanliness, food handling practices, and operational readiness.
Support training initiatives that reinforce food safety and public health standards.

Team Coaching & Performance

Guide, support, and develop culinary team members through hands-on leadership and training.
Assist with scheduling, overtime monitoring, and workforce planning.
Evaluate workstation performance and ensure service and quality expectations are met.
Mentor team members and support their professional growth and career development.
Foster a positive, collaborative culture focused on teamwork and continuous improvement.

Cost Management & Administration

Support departmental budget goals through effective inventory management and cost-control practices.
Review timesheets, operational records, and departmental reports.
Monitor equipment usage and maintenance to protect company assets.
Identify opportunities to improve efficiency, reduce waste, and optimize resources.
Assist in maintaining accurate records and operational documentation.