Executive Sous Chef

Position: Executive Sous Chef
Location: International placement onboard a cruise line

About the Opportunity:
Crew Life At Sea is seeking experienced Executive Sous Chefs on behalf of our prestigious cruise line partners. This senior culinary role is responsible for supporting the Executive Chef in managing all kitchen operations across multiple dining venues onboard. The ideal candidate must have prior cruise ship experience and a strong background in high-volume, international cuisine. This is an exciting opportunity for dynamic culinary leaders looking to advance their careers in a world-class, fast-paced, and multicultural environment.

All placements are made directly with the cruise line no recruitment or placement fees are charged by Crew Life At Sea.

Role Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations across all galleys

• Supervise Sous Chefs, Chef de Parties, and other galley staff to ensure food quality, consistency, and presentation standards

• Ensure compliance with USPH standards, onboard food safety protocols, and company culinary policies

• Lead and develop a large culinary team through training, mentoring, and hands-on support

• Manage inventory, food costs, and provisioning in collaboration with the F&B department

• Assist with menu planning, daily production schedules, and food presentations

• Maintain cleanliness, hygiene, and organization in all kitchen areas

• Step into the role of Executive Chef in their absence

What You Can Expect:

• Competitive monthly salary paid in USD

• Meals and accommodation provided onboard

• Global travel opportunities while working at sea

• Medical insurance coverage during your contract

• Work in a multicultural, high-performance culinary team

• Full support with onboarding and travel arrangements

Who Were Looking For:

• Minimum of 3-5 years experience as an Executive Sous Chef or Sous Chef in high-volume operations

• Previous cruise ship experience is required

• Strong knowledge of international cuisine and modern culinary techniques

• Experience managing large kitchen brigades and working across multiple venues

• Proficient in food safety standards (USPH/HACCP)

• Excellent leadership, communication, and organizational skills

• English proficiency (B2 level or higher preferred)