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The Executive Sous Chef is the second in command onboard of the Shipboard Culinary Department and is responsible for delivering the highest quality and excellence in food preparation for the guest and employee experience. This position provides senior leadership in the culinary operation and ensures that all Galleys are operating in accordance with the Company’s Standard Operating Procedures, the food safety procedures as well as rigorously upholding all Public Health Standards. The Executive Sous Chef leads according to the Gold Standards of The Ritz-Carlton Yacht Collection and works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. This role will regularly engage with guests throughout the yacht and host culinary workshops and experiential events. An ambassador for the Culinary team and a senior leader within the Food and Beverage Department. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.