About Hurtigruten:

We are seeking an experienced Sous Chef to join OSM Thome aboard MS Finnmarken, operating the Hamburg–North Cape route and serving primarily German-speaking guests.

This is an exciting opportunity for a culinary leader with a passion for high-quality local ingredients and a strong desire to work within our renowned food concept, Norway’s Coastal Kitchen. You will play a key role in daily operations, people leadership, quality assurance, and cost control, working closely with the Executive Chef and Senior Sous Chef.

Duties and responsibilities:

• Operational responsibility for food preparation, cooking, service, cleaning, and hygiene within assigned galleys or outlets, ensuring consistent quality and efficient delivery.

• Leadership and coordination of food production and service, including line operations, mise en place, buffet execution, and menu compliance, in close cooperation with the Executive Chef.

• Responsibility for requisitions, provision control, and daily inspections of food storerooms, refrigerators, and freezers, including monitoring of expired and slow-moving items.

• Ability to independently manage and operate assigned galleys or outlets as required.

• Training, supervision, and performance follow-up of section heads and 1st Cooks, ensuring standards, procedures, and hygiene requirements are consistently met.

• Ensuring full compliance with public health, food safety, and sanitation standards, including temperature control, cooling logs, cleaning routines, IPM inspections, calibration of equipment, and adherence to safety management systems.

• Active participation in meal services, menu briefings, and operational meetings, with close coordination across departments.

• Oversight of galley equipment handling, cleaning, maintenance follow-up, and reporting of technical irregularities.

• Control of mise en place preparation for all meal periods and correct storage of leftovers and surplus food according to regulations.

• Responsibility for crew and passenger meal execution, including crew menus, dietary lists, meal counts, and presentation standards in crew areas.

• Guest interaction and follow-up of food-related feedback and complaints, including corrective actions.

• Monitoring and verification of work and rest hours in accordance with maritime regulations.

• Participation in voyage-specific activities such as embarkation day service, suite amenities, cooking demonstrations, and onboarding of new team members.

• Participation in audits, inspections, inventory counts, and monthly reporting to the Hotel Manager.

• Financial responsibility within the assigned area, including food cost control, FIFO compliance, waste reduction, and efficient staffing.

• Execution of additional duties as assigned by line management, including Tender Pit duties when required.

Qualifications/Experience:

• Formal culinary education or equivalent professional training.

• Minimum 2–3 years’ experience in a supervisory kitchen role, preferably in high-volume or upscale hospitality environments.

• Strong knowledge of food preparation, buffet execution, and standardized menus.

• Experience with inventory control, cost management, and FIFO principles.

• Solid understanding of HACCP, public health regulations, and sanitation procedures.

• Previous cruise ship or international hospitality experience is an advantage.

• Proficiency in English (spoken and written); German is an advantage.

• Willingness to complete required maritime certifications (Basic Safety, Crowd and Crisis Management) and obtain an approved seafarer medical certificate. Course costs are covered by the employee.

Personal qualities:

• Strong leadership skills and a collaborative mindset.

• Ability to work independently and take ownership of operational decisions.

• High attention to detail and commitment to quality and food safety.

• Structured, efficient, and able to perform under pressure.

• Positive attitude, flexibility, and adaptability to a dynamic environment.

• Strong communication skills with both crew and guests.

• Genuine passion for culinary excellence and guest satisfaction.

We offer:

• A challenging leadership role within one of Norway’s strongest and most recognized maritime brands.

• An international working environment with skilled and dedicated colleagues.

• The opportunity to work with a high-quality, sustainability-driven culinary concept.

• Professional development within a structured shipboard organization.

• Competitive terms according to maritime regulations and company policies.

Reporting line and decision-making:

The Sous Chef reports to the Senior Sous Chef and has delegated operational responsibility within assigned areas, making day-to-day decisions in close cooperation with senior culinary leadership.

How to apply for the job:

Register your profile with the OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs.