Junior Sous Chef – Galley Operations

About the role

The Junior Sous Chef supports the Executive Chef in daily galley operations, ensuring food safety, quality, and guest satisfaction on board. This hands‑on position combines supervision, training, and coordination with food‑service managers.

Key responsibilities

• Assist the Executive Chef in supervising assigned galley areas and enforce corporate standards.
• Provide ongoing training to crew members on safety, sanitation (Shipsan, USPH) and equipment use.
• Monitor food quality, cost, and production to stay within budget and maintain taste consistency.
• Coordinate schedules, overtime reporting, and uniform compliance for all cooks.
• Manage food requisitions, leftover handling, and inventory control in partnership with the Provision Master.
• Ensure cleaning schedules are followed and prepare the galley for announced or unannounced inspections.

Required profile

• Thorough knowledge of Shipsan, USPH regulations and HACCP food‑safety programs.
• Ability to analyze food cost, maintain budgets and oversee inventory.
• Experience in scheduling, overtime reporting and crew training.
• Attention to detail for uniform standards, equipment maintenance and inspection readiness.

Required skills

• HACCP implementation
• Shipsan compliance
• USPH regulatory knowledge
• Food cost analysis
• Budget management
• Inventory requisition
• Schedule coordination
• Equipment control