Sous Chef

Jacksonville, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,300.00 - $66,500.00

Benefits

Travel opportunities

competitive salary

Rotational work schedule

Professional Development

Health Insurance

Meal Allowances

Retirement Plan

Job Description

American Cruise Lines is the largest cruise line in the United States, renowned for providing unparalleled travel experiences through a unique and diverse fleet of ships. Our offerings range from sleek contemporary riverboats to classic paddlewheel steamboats, each designed to provide passengers with a scenic voyage across some of the nation’s most storied waterways. Established with a commitment to exceptional service and quality, American Cruise Lines has built a sterling reputation for its devotion to delivering memorable journeys that blend comfort, adventure, and premium cuisine. We cater to travelers seeking to explore America’s rich cultural heritage, natural beauty, and historical... 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
Must be able to take direction
Must be a team player
Ability to work with composure under pressure
Must possess problem solving skills
Must be self-motivated
Must be organized
Must be able to speak, read, and understand basic cooking recipes
An effective leader
Excellent oral communication 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 our guests using fresh ingredients
Work directly overseeing the culinary team to produce delicious and presentable café, 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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