Junior Sous Chef – Ship Galley

About the role

The Junior Sous Chef supports the Executive Chef in managing the ship’s galley, ensuring safe, high‑quality food service and guest satisfaction. Working hands‑on, the role combines supervision, training and compliance with maritime food‑safety standards.

Key responsibilities

• Assist the Executive Chef in supervising the galley and monitoring daily operations.
• Provide ongoing training to cooks to meet corporate standards and Shipsan/USPH regulations.
• Maintain food quality, safety, and cost control while adhering to the set budget.
• Coordinate schedules, overtime reporting and uniform compliance for all kitchen staff.
• Oversee cleaning schedules, equipment maintenance and preparation for inspections.
• Communicate daily with the Provision Master on product availability, food cost and requisitions.
• Record leftovers, manage food line set‑up and decide on food discard or retention.
• Ensure compliance with Shipsan, European sanitation program and United States Public Health (USPH) rules.

Required profile

• Knowledge of corporate quality standards and maritime food‑safety regulations (Shipsan, USPH).
• Ability to supervise and train kitchen personnel in a fast‑paced environment.
• Strong organisational skills for budgeting, scheduling and reporting.
• Attention to detail for hygiene, uniform standards and inspection readiness.
• Experience working in a galley or large‑scale food service operation is preferred.

Required skills

• Shipsan compliance
• USPH regulations
• EPR WYSE system (food forecasting)
• Food cost analysis
• Budget monitoring