At a glance
- Location
- Not stated
- Work setting
- Offshore
- Rotation
- Not stated
- Industry
- Maritime
- Employer
- Shown after sign-in
About the role
Experienced Sous Chef needed to assist the Executive Chef in supervising daily galley operations, food preparation, hygiene and safety compliance, crew support, meal production, buffet services, sanitation, equipment care, portion control, HACCP compliance, inspections, food cost analysis, staff training, inventory management, timekeeping, payroll reporting, and budget adherence. Culinary school degree required, with 5+ years of experience as a First Cook or Sous Chef in upscale venues preferred. Strong leadership, coaching, planning, and conflict resolution skills are required, along with intermediate computer skills, basic accounting knowledge, and fluent English. Additional languages such as Spanish, French, or German are preferred. The role requires standing, lifting up to 50 lbs, and participation in emergency procedures.
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