Run an assigned galley outlet as a Sous Chef with Virgin Voyages, managing food quality, cost, safety and presentation and leading your outlet team to deliver a standout dining experience.
Key responsibilities
- Take full responsibility for your outlet: food quality, food safety, creativity, cleanliness and team performance
- Follow and monitor HACCP and USPH standards daily, with portion control and storeroom spot checks
- Review production schedules and requisitions daily with the Executive Sous Chef / Chef de Cuisine
- Conduct daily food tastings, run the service line and correct quality, taste or presentation issues
- Brief the restaurant team on menus and monitor clear-down to Virgin Voyages standards
- Manage work rotas and monitor work-and-rest hours (ILO), and appraise your team
You’ll bring
- Minimum 3 years’ experience as a Sous Chef, either onboard a cruise ship or at a 4/5-star hotel or resort
- Extensive food-handling and public-health knowledge (USPH / Vessel Sanitation Program, HACCP)
- Strong understanding of food specifications, including USDA meat standards and grading
- STCW certification as required for the role
- Proven ability to lead and motivate a diverse team, with a good command of English
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment