Scylla Ag - Executive Chef

ISMIRA Agency actively recruiting for position EXECUTIVE CHEF for Scylla AG!

Founded in Switzerland in 1973, Scylla has been setting the standard in premium river cruising for more than 50 years. Their motto is “Quality, our passion”. Today, the company operates more than 40 modern river ships, sailing along the Rhine, Danube, Seine, Rhône, Saône, and many other beautiful rivers across Europe.

As Executive Chef
, you are the culinary leader onboard, responsible for managing all kitchen operations, maintaining exceptional food quality, and inspiring a high performing team. Your role is central to ensuring every guest enjoys outstanding dining experiences while fostering crew development, operational efficiency, and a safe, hygienic kitchen environment. You balance creativity, leadership, and hands‑on culinary expertise to set the standard for Scylla’s onboard gastronomy.

Conditions:

• Free food and accommodation on board
• Seasonal work with contracts from March to November renewable each season
• River ships are located in Europe - closer to home
• No Safety certificates or Seaman's book required
• Possibility to take paid days off and vacation during the season
• Excellent working conditions, pension plan and health insurance
• Free internet (10 GB per month)
• Shore leave almost every day
• There are always more openings for German speakers
• Some vessels offer free German language courses on board

• Responsible and production hands‑on for the professional preparation and presentation of daily meals on board according to the menu cycle and Scylla standards. Responsible for guest satisfaction and the corresponding ratings.
• Collaborating with the Hotel Manager and all heads of departments.
• Responsible for flawless cleanliness, order and compliance with the company hygienic concept according to HAACP in the kitchen area, in all storage and cold storage rooms, in the waste room as well as regular general cleaning.
• Responsible for dealing carefully with equipment, machines and cleaning agents.
• Final responsibility for the daily collection of meal samples and their documentation.
• Final responsibility for healthy and varied meals for the crew.
• Final responsibility for the separation of waste in the Galley area and contact person for nautical staff in disposal active assistance in the kitchen and in the inventory management.
• Co‑creation of F&B activities and events on board.
• Preparation of inventories and orders for the kitchen, acceptance and control of goods delivered for the kitchen as well as correct storage, incl. reporting obligation to the corporate staff.
• Schedule and coordinate the work of chefs to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Establish controls to minimize and supply waste.
• Provide training and professional development opportunities for all kitchen staff.
• Responsible for team building and team spirit in the kitchen (role model function).
• Fair and equal treatment towards all crew.
• Managing, training and mentoring the kitchen crew according to Scylla standards. Daily team briefing as well as working in of new crew.
• etc.

• Minimum of 6 years of culinary experience in this role with an outstanding and proven management skills and extensive hands‑on experience.
• Advanced culinary skills including food preparation, flavour pairings and other cooking best practices.
• Exceptional leadership skills, “self‑starter” with strong organization and communication skills.
• Preferably graduated within hotel industry and/or previous river cruise ship experience.
• Strong cuisine knowledge of trends in the industry.
• Able to train crew members in each area of hotel operation, able to build up the trainings.
• Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach.
• Professional attitude and appearance, reliable and hard‑working with great team spirit.
• Open minded and flexible with high social, interpersonal and cultural competencies.
• Excellent English skills (written & verbal), other languages as German is an advantage.
• Ability to work independently, within both the preparation and service time, guest oriented,…