Sous Chef

The Sous Chef helps manage our high-volume shipboard culinary operations to deliver quality cuisine and create a superb dining experience for our guests. He/she works closely with the Executive Sous Chef and Executive Chef to forecast and manage menu requirements and inventory for each outlet. Candidates must have experience as a Sous Chef in an upscale hotel, cruise ship, restaurant, or high-volume food service facility; and, an associate degree or equivalent and/or chef apprenticeship from an accredited culinary or hospitality school.