Hurtigruten Coastal AS || Sous Chef

Deadline:

ASAP

About Hurtigruten:

Hurtigruten is a Norwegian shipping and travel company that sails the legendary coastal route between Kirkenes and Bergen, often referred to as “the world’s most beautiful sea voyage.” In addition to the traditional route, Hurtigruten also offers signature routes such as the North Cape Line, the Svalbard Line, and Hamburg–North Cape, with a fleet of ten ships in total.

Since its inception in 1893, Hurtigruten has safely transported local passengers, essential goods, vehicles, and tourists to 34 ports along the Norwegian coast.

Hurtigruten is one of Norway’s largest maritime employers, with 1,500 seafarers and apprentices on board. The company collaborates with local suppliers to serve world-class local cuisine and offers selected excursions to its guests in partnership with local operators.

Environmental responsibility and sustainability are central to Hurtigruten. In 2009, Hurtigruten eliminated the use of heavy fuel oil, and the fleet now includes four hybrid ships. The goal is to operate an emission-free ship by 2030 through the ambitious Sea Zero program.

We are looking for a Sous Chef with a passion for high-quality local ingredients and a desire to work with our renowned culinary concept, Norway’s Coastal Kitchen, on one of our ships.

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 inspection of food storerooms, refrigerators, and freezers, including monitoring of expired or slow-moving items.

• Ability to independently manage and operate any assigned galley or outlet as required.

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

• Responsibility for compliance with public health, food safety, and sanitation standards at all times, including temperature control, cooling logs, cleaning procedures, IPM inspections, calibration of thermometers, and adherence to safety management systems.

• Active participation in meal services, menu briefings, and operational meetings, ensuring close coordination with Head Waiters, Provision Master, and other stakeholders.

• Responsibility for handling, cleaning, and maintenance follow-up of galley equipment, including inspection of technical installations and reporting of irregularities.

• Oversight of mise en place preparation for all meal periods and correct storage of leftovers and surplus food in accordance with public health standards.

• Responsibility for crew and passenger meal execution, including updating crew menus, dietary lists, meal counts, and ensuring presentation standards in the crew mess.

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

• Responsibility for work and rest hour compliance, including verification, correction, and reporting of deviations in safety management systems.

• Participation in voyage-specific activities, including embarkation day service, suite welcome platters, guest greetings, cooking demonstrations, and familiarization of new joiners.

• Participation in food storage controls, galley meetings, audits, public health inspections, and scheduled inspections.

• Monthly responsibilities include inventory counts, withdrawal reporting to the Hotel Manager, menu reviews with the Executive Chef, and individual crew follow-up meetings.

• Responsibility for ensuring the assigned crew completes required training, reads system updates, and complies with applicable risk assessments.

• Financial responsibility within the assigned area, including adherence to daily food cost targets, FIFO compliance, waste reduction, and efficient workforce utilization to minimize overtime.

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

• The Sous Chef is required to comply with all procedures, routines, and instructions applicable to the position and to remain continuously updated on public health standards, company management systems, onboard software tools, and vessel-specific documentation

Qualifications/Experience:

• Formal culinary education or equivalent professional training.

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

• Solid knowledge of food preparation, buffet execution, and menu compliance.

• Experience in inventory control, cost management, and adherence to FIFO principles.

• Familiarity with public health regulations, HACCP principles, and sanitation procedures.

• Previous experience in cruise operations or international hospitality is an advantage.

• Proficiency in English, both written and spoken; German is an advantage.

• All employees must have: Basic safety course for seafarers, Crowd and Crisis course, and approved health certificate from authorized seafarer doctor. There is no requirement to have completed the courses before applying, but you must be willing to take them, and please note that the individual must pay for the courses themselves

Personal qualities:

• Strong team player with excellent collaboration skills.

• Ability to work independently and take initiative when required.

• High attention to detail and commitment to maintaining hygiene and food safety standards.

• Organized and efficient, capable of managing multiple tasks in a fast-paced environment.

• Positive attitude and adaptability to changing operational needs.

• Good communication skills for effective interaction with colleagues and guests.

• Passion for culinary quality and guest satisfaction.

We offer:

• A challenging position where you work with one of Norway's strongest brands, together with good colleagues

• An exciting future characterized by new initiatives and great drive

• Exciting F&B concept