Sous Chef for Disney Cruise Line

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.

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

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 time frames, strict deadlines, and clear budget goals