Sous Chef - River Cruise Ship

About the role

The Sous Chef supports the Head Chef in managing the culinary operations on board a river cruise vessel, helping with meal preparation, keeping the kitchen efficient and maintaining the highest standards of food quality and presentation. The position starts in September 2025 and pays above market salary.

Key responsibilities

• Assist the Head Chef in overseeing kitchen operations, including food preparation and cooking, and schedule shifts and allocate responsibilities.
• Supervise and guide junior kitchen staff such as line cooks and kitchen assistants.
• Help plan menus that meet guests' preferences and dietary needs, prepare and cook dishes to the menu and ensure consistent food presentation.
• Maintain food safety and hygiene standards, conduct regular inspections and train staff to comply with health department guidelines.
• Monitor food inventory, place orders and help manage food costs, portion control and waste reduction.
• Train and mentor junior staff, and work with dining room staff and other departments, including on special events and themed dinners.
• Gather and respond to guest feedback to improve food and service.

Required profile

• Degree or diploma in Culinary Arts, Hospitality Management or a related field preferred; equivalent practical experience also considered.
• Significant chef experience, preferably in luxury hotels, resorts or fine dining; cruise ship or river cruise experience is beneficial.
• Proven experience supervising and leading a culinary team.
• Ability to adapt menus and operations to river itineraries, guest demographics and feedback.

Required skills

• Strong knowledge of food safety standards, HACCP principles and kitchen sanitation.
• Culinary creativity and ability to develop new dishes to passenger preference.
• Excellent verbal and written communication and problem-solving skills.

To apply, use the online application form linked in the advert.