Executive Sous Chef

Full-time Supervisors of Food Preparation and Serving Workers

The Chef de Cuisine (CDC) or Executive Sous Chef is responsible for overseeing all galley operations in their assigned venue, ensuring smooth and efficient service while maintaining top-quality standards. Preference is given to candidates with prior cruise industry experience at the same level and those who are document-ready. The role involves acting as a bridge between the assigned galley and the main galley, ensuring seamless collaboration. Key responsibilities include managing food safety, cleanliness, staff supervision, and guest interaction, all while fostering a guest-focused service culture that enhances satisfaction and encourages repeat business. Additionally, they support the Executive Chef with requisitions and work to address feedback to continuously improve service delivery.

Candidates must have at least ten years of culinary experience, with three to four years in a leadership role within premium hospitality. Strong culinary expertise...