Sous Chef

MINA Group•Fort Lauderdale, FL

21d•Onsite

About The Position

The Sous Chef is the culinary leader responsible for overseeing the daily operations of an individual food and beverage outlet aboard the yacht. Reporting to the Executive Chef responsible for all shipboard food and beverage operations, the Sous Chef leads the outlet’s culinary team and ensures the consistent execution of all recipes, service standards, sanitation requirements, and guest-experience expectations. This is a highly visible, hands-on leadership position that balances daily kitchen execution with team development, operational discipline, and cross-functional collaboration. The Sous Chef will manage preparation and service, conduct line checks, maintain food-quality and presentation standards, support inventory and cost controls, and mentor culinary team members in a fast-paced luxury hospitality environment. The position follows a rotational schedule of approximately four months aboard the yacht followed by two months off. During scheduled time off from the yacht, the Sous Chef may have opportunities to supplement their annual earnings by supporting MINA Group’s Restaurant Excellence team. These assignments may include restaurant openings, culinary training, operational support, menu implementation, and standards development across the MINA Group portfolio.

Requirements

Minimum of two years of experience in a high-volume fine-dining or luxury-hospitality kitchen
At least one year of culinary leadership experience
Experience overseeing a kitchen station, restaurant outlet, or comparable culinary operation
Thorough knowledge of food-safety, sanitation, and workplace-safety protocols
Working knowledge of human-resources practices and performance management
Ability to live and work aboard a yacht for approximately four consecutive months
Ability to work extended and varied hours, including early mornings, evenings, weekends, and holidays
Ability to perform effectively in a maritime environment with limited personal space and changing itineraries
Ability to meet all applicable employment, travel, medical, safety, and maritime requirements
Ability to frequently lift and carry up to 40 pounds
Physical stamina to stand for extended periods and perform the essential functions of the position
Valid passport and ability to travel internationally

Nice To Haves

Spanish or additional language skills are a plus
Previous cruise, yacht, resort, hotel, or international work experience is a plus

Responsibilities

Lead the daily culinary operations of an assigned food and beverage outlet aboard the yacht
Report to and collaborate closely with the Executive Chef responsible for all shipboard food and beverage operations
Ensure all dishes are prepared and presented according to established recipes, specifications, and luxury-service standards
Direct food preparation and service while remaining actively engaged in kitchen execution
Conduct daily line checks and verify proper mise en place, product quality, station readiness, and presentation
Lead, coach, train, and develop culinary team members from diverse backgrounds
Reinforce a culture of professionalism, respect, accountability, teamwork, and continuous improvement
Maintain the highest standards of cleanliness, sanitation, food safety, and workplace safety
Monitor food usage, waste, inventory, ordering, and portion controls
Assist the Executive Chef with labor management, scheduling, cost controls, and operational reporting
Coordinate with service teams and other shipboard departments to ensure seamless guest experiences
Respond professionally and promptly to guest feedback and operational challenges
Support special events, private dining experiences, menu changes, and culinary activations
Adapt to itinerary changes, evolving business needs, and the unique demands of a shipboard environment
Participate in MINA Group Restaurant Excellence assignments during scheduled time off when mutually agreed upon