Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $51,200.00 - $69,100.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Matching 401k
complimentary travel accommodations
training programs
Continuous growth opportunities
Covered travel, room and board, uniforms, and paid training
Job Description
American Cruise Lines is the largest cruise line operating exclusively within the United States, offering a unique and intimate small-ship experience along America's rivers. Our fleet consists of modern riverboats and iconic paddlewheelers that carry no more than 200 guests, ensuring personalized service and an immersive journey through the rich cultural and natural landscapes of the country. Continually expanding with newly constructed vessels, our cruise line focuses on delivering exceptional hospitality and culinary experiences that celebrate regional and local flavors.
As a Sous Chef at American Cruise Lines, you will play a pivotal role in crafting exceptional cuisine that... Show More
As a Sous Chef at American Cruise Lines, you will play a pivotal role in crafting exceptional cuisine that... 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
- Ability to multi-task
- Ability to work with composure under pressure
- Problem solving skills
- Self-motivation
- Organizational skills
- Effective time management
- Ability to speak, read, and understand basic cooking recipes
- Must be a team player
- Ability 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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