Princess Cruises

Premium cruise line with global itineraries

Sous Chef

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeNew York, NY, USANo salary listedIn-person

About the Job

Requirements

A formal qualification in Culinary Arts from a recognised culinary school or training institution is required.
Extensive experience in high-volume hotel, resort, or cruise ship kitchens is required, including prior experience as a Sous Chef or in an equivalent leadership role.
Strong knowledge of international cuisine, large-scale banquet production, and modern cooking techniques is required.
Proven ability to plan, organise, and supervise food production for multiple outlets or services while balancing quality, speed, and cost efficiency is required.
A sound understanding of food safety, public health, and sanitation standards, such as USPH or equivalent, and a track record of maintaining compliant operations are required.
Demonstrated experience leading, training, and motivating a diverse, multicultural culinary team in a fast-paced environment is required.
Ability to give clear instructions, coaching, and feedback is required.
Strong organisational and problem-solving skills, including the ability to remain calm, decisive, and solutions-focused under pressure, are required.
Proficiency in basic computer applications and job-related systems used for menus, recipes, and ordering is required.
Fluency in written and spoken English is required.
A guest-focused mindset and commitment to delivering exceptional culinary experiences are required.
A high level of personal drive, professionalism, and attention to detail is required.
A collaborative leadership style that supports a respectful, inclusive, and safety-conscious work environment is required.
Flexibility and resilience to thrive in a shipboard setting and adapt quickly to changing operational needs are required.

Responsibilities

Oversee day-to-day food production in the assigned galley section, ensuring dishes are prepared to recipe, in the correct quantities, and presented in line with Princess standards.
Control mise en place and production flow throughout each service, conducting frequent tastings and quality checks to maintain consistency and minimise waste.
Plan, organise, and supervise production schedules and galley manning for the section, coordinating closely with other Sous Chefs and department heads to deliver seamless service.
Support the Executive Chef in implementing food and beverage improvement strategies and contribute ideas to enhance quality, variety, and guest satisfaction.
Lead, coach, and supervise galley staff during operational activities, ensuring adherence to production, storage, and rotation requirements, including public health and safety standards.
Conduct daily team briefings and ensure Chefs de Partie deliver effective station briefings, reinforcing standards, priorities, and safety requirements.
Monitor individual and team performance, provide timely feedback, on-the-job training, and corrective action where needed, and recognise strong performance.
Adjust production levels based on guest demand and operational needs, promptly informing the Executive Chef of variances, issues, or opportunities to improve efficiency.

Desired Qualifications

Possession of an STCW Ship’s Cook Certificate is recommended; holders demonstrate compliance with international maritime standards for food safety and galley operations.

Set a course for adventure with Princess Cruises!

As one of the world's leading cruise brands and an employer of choice in the industry, Princess Cruises offers exciting career opportunities aboard a fleet recognized for exceptional guest experiences and innovation at sea.

Our teammates represent more than 60 nationalities and bring diverse talents, perspectives, and experiences to life every day. Together, we create memorable moments for guests while building rewarding careers in a supportive, inclusive, and globally connected environment.

At Princess Cruises, we are passionate about delivering exceptional service and creating unforgettable experiences. We are looking for individuals who share our commitment to excellence, thrive in a team environment, and take pride in making a positive impact on our guests and fellow teammates.

As part of the Princess family, you'll enjoy competitive benefits, professional development opportunities, international career pathways, and the unique opportunity to explore some of the world's most breathtaking destinations.

Oversee day-to-day food production in your assigned galley section, ensuring every dish is prepared to recipe, in the correct quantities, and presented in line with Princess standards.
Control mise-en-place and production flow throughout each service, conducting frequent tastings and quality checks to maintain consistency and minimise waste.
Plan, organise, and supervise production schedules and galley manning for your section, coordinating closely with other Sous Chefs and department heads to deliver seamless service.
Support the Executive Chef in implementing food and beverage improvement strategies, contributing ideas to enhance quality, variety, and guest satisfaction.
Lead, coach, and supervise galley staff during all operational activities, ensuring adherence to production, storage, and rotation requirements, including public health and safety standards.
Conduct daily briefings for your team and ensure Chefs de Partie deliver effective station briefings, reinforcing standards, priorities, and safety requirements.
Monitor individual and team performance, providing timely feedback, on-the-job training, and corrective action where needed, while recognising and reinforcing strong performance.
Adjust production levels based on guest demand and operational needs, promptly informing the Executive Chef of any variances, issues, or opportunities to improve efficiency.

Formal qualification in Culinary Arts from a recognised culinary school or training institution.
Extensive experience in high-volume hotel, resort, or cruise ship kitchens, including prior experience as a Sous Chef or in an equivalent leadership role.
Strong knowledge of international cuisine, large-scale banquet production, and modern cooking techniques, with a passion for delivering consistently high standards.
Proven ability to plan, organise, and supervise food production for multiple outlets or services, balancing quality, speed, and cost efficiency.
Sound understanding of food safety, public health, and sanitation standards (e.g. USPH or equivalent), with a track record of maintaining compliant operations.
Demonstrated experience in leading, training, and motivating a diverse, multicultural culinary team in a fast-paced environment.
Excellent communication and interpersonal skills, with the ability to give clear instructions, coaching, and feedback.
Strong organisational and problem-solving skills, with the ability to remain calm, decisive, and solutions-focused under pressure.
Proficiency in basic computer applications and job-related systems used for menus, recipes, and ordering.
Fluent in English, both written and spoken.

Key Competencies:

Guest-focused mindset with a commitment to delivering exceptional culinary experiences.
High level of personal drive, professionalism, and attention to detail.
Collaborative leadership style that supports a respectful, inclusive, and safety-conscious work environment.
Flexibility and resilience to thrive in a shipboard setting, adapting quickly to changing operational needs.

Possession of an STCW Ship’s Cook Certificate is recommended for this role. Candidates who hold this certification demonstrate compliance with international maritime standards for food safety and galley operations.

About the Company

Princess Cruises

Premium cruise line with global itineraries

Princess Cruises operates a fleet of modern ships that sail to more than 380 destinations on over 160 itineraries, offering premium cruise vacations. Guests board ships to enjoy dining, entertainment, and activities both at sea and in port. The product centers on all-inclusive cruise experiences with accommodations, meals, and excursions bundled into itineraries, and it uses Princess MedallionClass technology—wearable devices and a companion app—to streamline check-in, service requests, and personalized interactions before and during the voyage. The company sets itself apart with its premium positioning, extensive global network of itineraries, strong emphasis on guest service, and the MedallionClass experience, supported by a large team on land and at sea. The goal is to provide memorable travel experiences with high standards of safety, environmental stewardship, and customer care, helping guests create lasting memories.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Santa Clarita, CA
Founded: 1965

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