Sous Chef for Disney Cruise Line

About the role

This role involves leading culinary operations across multiple kitchen stations in a high-volume environment. You will be responsible for implementing company recipe standards, maintaining food quality, and providing leadership and guidance to kitchen staff while ensuring compliance with food safety standards and operational procedures.

• Key responsibilities
• Implement company recipe guidelines for assigned areas via recipe booklets, plate presentation guidelines, and audits
• Maintain high food quality standards during storage, production, and service
• Facilitate daily menu presentations and food tasting sessions
• Act as a direct liaison between galley crew and senior culinary leadership
• Provide peer support, guidance, and daily operational direction to cooks and kitchen staff
• Ensure proper opening and closing procedures for all kitchens and production areas
• Handle and maintain operating equipment, proactively reporting maintenance needs
• Assist in meeting food cost budgets and financial targets
• Share feedback on recipe formulation and improvement
• About you
• 3 years of formal culinary training from an accredited culinary school or recognized apprenticeship
• Minimum 3 years of overall experience, with at least 2 years working as a Chef de Partie in a high-volume kitchen environment
• Ship experience required
• Proficient in all stations across the kitchen
• Strong knowledge of safe food handling, HACCP, and United States Public Health (USPH) standards
• Ability to strictly follow standardized recipes and proficiency in recipe conversion
• Basic computer knowledge
• Demonstrated ability to lead a culinary team across multi-functional and diverse areas
• Natural initiative to undertake or continue tasks without regular supervision
• Ability to work effectively under tight timeframes, strict deadlines, and clear budget goals