**Position:** Executive Sous Chef – Ultra\-Luxury Cruise Line **Start Date:** Immediate **Rotation:** 4 months on / 2 months off **Monthly Salary:** USD 7,875 (net, tax\-free) **Vessel Size:** 1,000 guests ### **About the Opportunity** An award\-winning cruise group celebrated for Michelin\-level dining and six\-star service is seeking an accomplished Executive Sous Chef. You will co\-lead a multicultural brigade across multiple specialty and main\-dining galleys, maintaining flawless culinary standards while the ship sails year\-round itineraries in the Mediterranean, Alaska, Asia and beyond. ### **Key Responsibilities** * **Operational Leadership** – Oversee day\-to\-day production in all galleys, ensuring consistency, presentation and taste meet luxury\-brand expectations. * **Team Management** – Train, coach and schedule a brigade of 30 \+ chefs, demi\-chefs and stewards representing more than 20 nationalities. * **Menu Execution \& Innovation** – Deliver rotating fine\-dining menus, tasting menus and themed events using premium, globally sourced ingredients. * **Quality \& Compliance** – Guarantee HACCP, USPH and company sanitation protocols; coordinate regular inspections and crew briefings. * **Cost Control** – Track food cost, waste and inventory; collaborate with the Provision Master and Executive Chef on ordering and forecasting. * **Succession Planning** – Mentor junior leaders and prepare for promotion to Executive Chef within the line’s flagship culinary programme ### **Candidate Profile** * **Experience** – Minimum five years in Michelin\-starred, Relais \& Châteaux, or comparable luxury\-hotel kitchens, including at least two years as Sous Chef or higher. * **Leadership** – Proven ability to direct large, multicultural teams in a high\-volume setting while preserving craft\-level finesse. * **Technical Expertise** – Strong grasp of modern plating, classic techniques, allergen management and contemporary dietary trends (plant\-based, gluten\-free, etc.). * **Compliance** – Advanced knowledge of HACCP; comfortable with USPH or equivalent maritime standards. * **Language** – Fluent English required; French, Italian or Spanish highly advantageous. * **Certificates \& Visas** – Valid STCW Basic Safety (or willingness to obtain), PEME Medical, and eligibility for a C1/D seaman’s visa. ### **What We Offer** * **Tax\-Free Compensation** – USD 7,875 per month; all onboard living expenses covered (accommodation, meals, laundry, medical). * **Work–Life Balance** – Predictable 4 : 2 rotation and paid travel to and from the vessel. * **Career Growth** – Clear pathway to Executive Chef, ongoing training with guest\-chef partnerships and accredited leadership courses. * **Global Exposure** – Operate cutting\-edge galleys while visiting marquee ports on five continents. * **Inclusive Culture** – Join an organisation committed to diversity, environmental stewardship and genuine guest connection. *Cette annonce est propulsée par Cookorico \- l'emploi en hôtellerie restauration.*