Sous Chef

The World, Residences at Sea, is the largest privately owned residential yacht on earth, a true marvel in luxury travel and living. This one-of-a-kind luxury yacht continuously sails around the globe, offering its residents an unparalleled lifestyle where the ocean is home and every few days brings the excitement of a new port of call. The World prides itself on excellence in all aspects of its operations, from top-tier service to exceptional living conditions for both residents and crew. Employees at The World are part of an exclusive community that thrives on the challenge of maintaining the highest standards while living and working amidst the breathtaking backdrop of the open sea. This unique working environment provides staff with a rare opportunity to combine career growth with unique travel experiences, all within a luxury setting designed to feel like home.

The role of the Sous Chef aboard The World is pivotal in maintaining the culinary excellence aboard this luxury yacht. The Sous Chef supports the Chef de Cuisine in managing the galley’s daily operations, ensuring that quality, efficiency, and creativity are always at the forefront of the culinary experience provided to residents and guests. This role involves overseeing a diverse team of culinary professionals while assisting with menu development and adhering strictly to budget constraints. The position demands a broad and sophisticated knowledge of various classical and contemporary cuisines including French, Italian, Mediterranean, Middle Eastern, and American specialties, as well as modern plating techniques that ensure each dish is a feast for the eyes as well as the palate.

Responsibilities of the Sous Chef include operational management of the galley, assisting with inventory control, ensuring food quality and hygiene standards are met, and leading a team committed to surpassing resident and guest expectations. Additionally, the role requires active participation in luxury service training, strict compliance with health and safety regulations such as HACCP and Safety Management Systems, and involvement in special events and guest experiences that bring the destinations visited alive. Financial responsibilities include managing operating and revenue budgets, adjusting orders to minimize waste, and scheduling team members efficiently to meet operational needs. Leadership skills are vital in this role; the Sous Chef is expected to lead by example, foster a positive and ethical work environment, mentor staff, and contribute actively to continuous improvement in culinary standards and service excellence.