Sous Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,300.00 - $65,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee travel privileges

onboard accommodations

meals provided

Job Description

American Cruise Lines is the largest cruise line in the United States, renowned for offering uniquely crafted cruising experiences on the nation's waterways. The company features a combined fleet of contemporary riverboats and historic paddlewheel steamboats that traverse a variety of itineraries across the country. American Cruise Lines prides itself on providing exceptional service and unforgettable journeys that showcase the beauty and culture of different regions. With a commitment to excellence in guest experience, the company employs highly skilled professionals in various roles, including culinary experts, to maintain high standards on every voyage.

The Sous Chef role at American... Show More

Job Requirements

Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship
ServSafe Manager Certification strongly preferred
Familiar with food safety standards
Must be able to multi-task, take direction, and be a team player
Ability to work with composure under pressure
Must possess problem solving skills, self motivation, and organization
Must be able to speak, read, and understand basic cooking recipes and adhere to directions
An effective leader who can effectively control his/her time management
Excellent oral communication and interpersonal skills
Must be able to pass a pre-employment drug test
Complete criminal background check
Training and teaching experience
Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off
Transportation Worker Identification Credential (TWIC)

Job Qualifications

Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship
ServSafe Manager Certification strongly preferred
Familiar with food safety standards
Must be able to multi-task, take direction, and be a team player
Ability to work with composure under pressure
Must possess problem solving skills, self motivation, and organization
Must be able to speak, read, and understand basic cooking recipes and adhere to directions
An effective leader who can effectively control his/her time management
Excellent oral communication and interpersonal skills
Must be able to pass a pre-employment drug test
Complete criminal background check
Training and teaching experience
Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off
Transportation Worker Identification Credential (TWIC)

Job Duties

Work directly with the Executive Chef to produce diversified menus for guests using fresh ingredients
Work directly overseeing the culinary team to produce delicious and presentable cafe, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas
Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship
Organize the work in the kitchen so that kitchen processes run efficiently
Produce high quality dishes that follow the established menu choices
Adhere to all guest dietary requests
Maintain order and discipline in the kitchen during work hours
Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation
Ensure that all meals are prepared as quickly and deliciously as possible
Enforce food and safety standards

Job Location

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