Sous Chef

Portland, OR, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $51,700.00 - $69,800.00

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Travel opportunities

meal discounts

Job Description

American Cruise Lines (ACL) is the largest cruise line in the United States, renowned for offering exceptional river and coastal cruise experiences. With a fleet of contemporary riverboats and classic paddlewheel steamboats, ACL embarks on various itineraries across the nation, delivering unique voyages that combine scenic beauty, cultural richness, and culinary excellence. The company prides itself on providing a blend of comfort, charm, and personalized service to its guests, making each journey memorable and inspiring. ACL's culinary team is made up of highly trained chefs from some of the most prestigious culinary institutes, united by a passion for creating fresh,... 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 our 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 Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: