About the Sous Chef

The sous chef onboard a yacht is a culinary trained professional that must be eager to assist the head chef in all aspects of galley duties, taking direction well, in addition to possessing the ability to plan well balanced, thoughtful menus and thoroughly understand galley safety and hygiene. As needed, the sous chef may be asked to independently provide crew meals or guest meals at the direction of the head chef. The successful candidate for this position will have at least two years of similar experience in a superyacht galley or ashore in a high-end restaurant environment.

Job Responsibilities

• Provisioning of all food items
• Guest and crew meals and nutrition
• Assisting the head chef when needed
• Food safety and storage standards
• Galley and food inventory
• Galley safety and sanitary standards

Required Skills

• Knowledge of produce
• Some provisioning experience
• Knowledge of food safety and storage
• Knowledge of nutrition, diets and allergies
• Organized, adaptable and creative
• Time management
• Ability to take direction
• Ability to overcome seasickness

Salary Modifiers

• Specialty cuisine experience/certification (i.e. vegan, macrobiotic)
• Experience in fine dining establishments and/or service
• Resume “wow” factors (i.e. culinary competition winner, Michelin star experience)