Sous Chef

Louisville, KY, USA|Onsite, Travel

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,000.00 - $64,800.00

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Job Description

American Cruise Lines is the largest cruise line in the United States, renowned for offering premium cruising experiences on contemporary riverboats and classic paddlewheel steamboats. With a focus on regional and local cuisine crafted from the freshest ingredients, the company is committed to delivering exceptional culinary experiences to guests traveling various scenic itineraries nationwide. The fleet's culinary team consists of highly trained chefs possessing credentials from prestigious culinary institutes, emphasizing quality, presentation, and flavor in every dish. The company delivers authentic American experiences on the water, blending modern amenities with timeless traditions in hospitality and cuisine.

The role... 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
Must be able to pass a pre-employment drug test
Complete criminal background check
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
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.

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