Shipboard Sous Chef — Lead High-Volume Culinary Team

A leading cruise company seeks a Sous Chef to lead a diverse culinary team onboard. This role requires three years of culinary training and at least two years as a Chef de Partie in a high-volume kitchen. Responsibilities include ensuring food quality, attending to special dietary needs, and exceeding sanitation standards. Ideal candidates will thrive in a multicultural environment and possess good leadership skills. This is a shipboard role, requiring a valid passport and medical clearance. #J-18808-Ljbffr