Executive Sous Chef

Norwegian Cruise Line is a renowned global cruise company specializing in providing exceptional vacation experiences through innovative ships and top-tier hospitality. With a strong commitment to guest satisfaction and high service standards, the company delivers a luxurious and memorable cruise experience to travelers around the world. Known for its distinctive freestyle cruising concept, Norwegian Cruise Line offers guests the flexibility to enjoy a variety of onboard dining, entertainment, and recreational options at their own pace. The organization values excellence, teamwork, and innovation, creating a dynamic workplace culture that encourages professional growth and development for its employees. Norwegian Cruise Line operates some of the most state-of-the-art vessels in the cruise industry and continually invests in upgrading its fleet and services to exceed guest expectations. Based in Miami, FL, the company thrives in a competitive international market, focusing on quality, safety, and sustainability in its operations. The role of the Executive Sous Chef at Norwegian Cruise Line carries significant responsibility for managing an assigned galley onboard the ship to maintain the company’s acclaimed culinary standards while adhering to budgetary constraints. This position requires a blend of culinary mastery, leadership skills, and operational management to ensure a seamless food and beverage experience for guests and crew alike. The Executive Sous Chef oversees all practices, procedures, training, and guest satisfaction levels within their designated galley, applying both traditional culinary techniques and modern management principles. The role involves scheduling galley crew members in accordance with Corporate Office guidelines and the Collective Bargaining Agreement, ensuring that sous chefs continuously train staff in classical cooking methods and company recipes, and recognizing crew members' accomplishments to motivate and enhance performance. Additionally, the Executive Sous Chef conducts performance evaluations fairly based on actual results and aligns team actions with department and company goals. Collaboration with other food and beverage departments to foster a supportive team environment is essential. Maintaining compliance with company policies, United States Public Health standards (USPH), Safety and Environmental Management System (SEMS), and other safety regulations is critical to this role. The Executive Sous Chef is also a member of the USPH team responsible for daily inspections and continually reviews operations, recommending improvements to the Food & Beverage Director and Executive Chef. They implement standard operating procedures, maintain detailed logs, prepare reports, and oversee food quality control to ensure all deliveries meet company specifications. The position requires a procedural and strategic approach to managing the galley, integrating technological innovations where possible, and contributing to the overall success of the culinary operations onboard the ship. Based in Miami, FL, this is an exciting leadership opportunity within a premier cruise line company that values culinary excellence, operational efficiency, and guest satisfaction.

• Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort
• Advanced level English verbal and writing skills including proper use of English grammar
• Intermediate to advanced skills in typing and computer software (Microsoft Word, Excel, Fidelio, AS400, Micros)
• Bachelor’s degree or foreign equivalency in a related culinary discipline
• Certificate of completion in a relevant course of study from a recognized culinary institution
• Advanced certification in sanitation and public health