FSY - SOUS CHIEF

Four Seasons Yachts is redefining ultra-luxury travel with its first yacht setting sail in January 2026. As part of the prestigious Four Seasons Hotels and Resorts, this 207-meter-long super-yacht features 14 decks and 95 spacious suites, each with floor-to-ceiling windows and private terraces — offering unmatched elegance on the high seas.

The shipboard Sous Chef plays a crucial role in supporting the culinary leadership and daily operations of our culinary programming. This position assists in overseeing kitchen operations, ensuring exceptional quality and innovative dining experiences that reflect Four Seasons’ commitment to excellence.

The Sous Chef’s primary responsibility is to help deliver outstanding food quality and service while supporting the development of the culinary team through mentorship and collaboration. Working closely with the Chef de Cuisine and other culinary leaders is essential to implement innovative culinary concepts, manage food preparation, and uphold the highest standards of service and hygiene.

• Paid flights to and from the ship
• Free food and accommodation
• Exceptional trainings, clear pathways to promotion
• Above market average and fixed salaries
• Opportunity to travel the World - in its inaugural year 2026, the yacht will sail 32 itineraries across 52 voyages, visiting over 130 destinations in 30 countries
• Work in top level company and paradise-like settings with world-class onboard facilities
• Contract length 4-6 months with following 2 months of vacation

RESPONSIBILITIES

• Assist in inspiring and leading a diverse culinary team, ensuring effective communication and alignment with Four Seasons’ brand standards.
• Participate in training programs to enhance culinary skills and uphold high performance standards.
• Help ensure all dining experiences meet guest expectations by providing attentive service and personalized touches.
• Support strategies to enhance the overall dining experience, addressing feedback and resolving issues as they arise.
• Aid in managing daily culinary operations, ensuring coordination between kitchen and service staff for prompt and consistent food service.
• Maintain kitchen operations adhering to cleanliness, efficiency, and safety standards.
• Collaborate with the culinary team to prepare innovative menus that reflect current trends and cater to diverse dietary preferences.
• Assist in reviewing and updating menu offerings based on guest feedback and seasonal ingredients.
• Uphold high standards of food quality and presentation, ensuring compliance with health and safety regulations.
• Conduct regular checks to maintain hygiene standards and address any potential issues.

REQUIREMENTS:

• Cruise ship experience mandatory
• 21+ years old, no offensive tattoos allowed
• A Culinary Arts Degree or relevant certifications is preferred, but not mandatory. Advanced certifications in food safety or related areas are considered a plus.
• Minimum of 3-5 years in food and beverage operations, with at least 1-2 years in a supervisory culinary role.
• Experience in luxury hospitality or yacht/cruise line operations is preferred. Strong communication skills and proficiency in English are essential. Familiarity with food and beverage operational systems is a must.
• Experience in a Michelin Star restaurant or hotel is advantageous.
• Strong communication skills and proficiency in English are essential.
• Familiarity with food and beverage operational systems is a must. Michelin Star restaurant or hotel experience, especially in a sushi context, considered ideal.
• Willingness to live and work onboard the Yacht for extended periods, with travel to various international
  destinations.

Nationalities that we process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇦🇿 🇹🇯 🇹🇲 🇬🇪

Last updated: April 28, 2025

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If you are not sure what position to apply for, you may instead submit a general application here and we will advise you:

https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions