Job Overview
Employment Type
Full-time
Compensation
Salary
Range $45,500.00 - $61,500.00
Work Schedule
Standard Hours
Benefits
competitive daily rate
Health Insurance
Dental Insurance
Vision Insurance
401(k) with match
Covered travel expenses
Covered room and board
Covered uniforms
Covered training
Job Description
American Cruise Lines is recognized as the largest cruise line operating exclusively within the United States. The company specializes in providing intimate, small-ship experiences on modern riverboats and iconic paddlewheelers that accommodate no more than 200 guests. This unique setup allows passengers to explore the scenic waterways of America in a comfortable and exclusive environment. The company has a continually expanding fleet, with newly constructed vessels frequently joining, paving the way for exciting opportunities in the cruise and hospitality industry. The culinary programs carried out on these vessels are of exceptional quality, delivered by chefs who bring extensive culinary expertise and training from some of the most prestigious culinary institutes globally. The fresh ingredient-based menus are thoughtfully inspired by regional and local specialties to offer guests an authentic taste of America's diverse culinary traditions.
The role of Sous Chef at American Cruise Lines is crucial to the success of the culinary team onboard. As a key member of the kitchen staff, the Sous Chef works closely with the Executive Chef to create, prepare, and oversee the delivery of high-quality dishes that delight guests throughout the cruise experience. The position involves managing all aspects of food production across breakfast, lunch, and dinner services in the main dining room, along with primary responsibilities for the quality of cafe food and hors d'oeuvres served at various occasions. The Sous Chef ensures culinary consistency and excellence not just in the main restaurant but throughout the dining venues on the vessel. In doing so, this role plays a pivotal part in maintaining the high standards and reputation of American Cruise Lines. The Sous Chef actively collaborates with the culinary team daily, ensuring efficient kitchen operations, upholding food safety protocols, and meeting the dietary needs and preferences of guests.
Employment with American Cruise Lines offers a full-time, exempt position with a competitive daily wage and benefits including health, dental, vision insurance, and a 401(k) retirement plan with an employer match. Additional perks include covered expenses such as travel, room and board, uniforms, and training. The work schedule is intensive, requiring the Sous Chef to be onboard 7 days per week in blocks of 6 to 8 weeks followed by 1 to 2 weeks off. This schedule fits those who are passionate about the culinary arts and thrive in dynamic, demanding environments. The unique marine setting requires adaptability to live and work on a vessel in constant motion, demonstrating resilience and teamwork under varying conditions. American Cruise Lines cherishes values of Optimism, Commitment, Patriotism, and Merit, creating a vibrant culture focused on sharing America's story aboard the finest American ships.
The role of Sous Chef at American Cruise Lines is crucial to the success of the culinary team onboard. As a key member of the kitchen staff, the Sous Chef works closely with the Executive Chef to create, prepare, and oversee the delivery of high-quality dishes that delight guests throughout the cruise experience. The position involves managing all aspects of food production across breakfast, lunch, and dinner services in the main dining room, along with primary responsibilities for the quality of cafe food and hors d'oeuvres served at various occasions. The Sous Chef ensures culinary consistency and excellence not just in the main restaurant but throughout the dining venues on the vessel. In doing so, this role plays a pivotal part in maintaining the high standards and reputation of American Cruise Lines. The Sous Chef actively collaborates with the culinary team daily, ensuring efficient kitchen operations, upholding food safety protocols, and meeting the dietary needs and preferences of guests.
Employment with American Cruise Lines offers a full-time, exempt position with a competitive daily wage and benefits including health, dental, vision insurance, and a 401(k) retirement plan with an employer match. Additional perks include covered expenses such as travel, room and board, uniforms, and training. The work schedule is intensive, requiring the Sous Chef to be onboard 7 days per week in blocks of 6 to 8 weeks followed by 1 to 2 weeks off. This schedule fits those who are passionate about the culinary arts and thrive in dynamic, demanding environments. The unique marine setting requires adaptability to live and work on a vessel in constant motion, demonstrating resilience and teamwork under varying conditions. American Cruise Lines cherishes values of Optimism, Commitment, Patriotism, and Merit, creating a vibrant culture focused on sharing America's story aboard the finest American ships.
Job Requirements
- Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship
- ServSafe manager certification strongly preferred
- Familiar with food safety standards
- Must possess problem solving skills, self-motivation, and organization
- Effective leader with time management skills
- Excellent oral communication and interpersonal skills
- Must pass pre-employment drug test
- Complete criminal background check
- Training and teaching experience
- Transportation Worker Identification Credential (TWIC)
- Ability to perform essential functions with or without accommodation
Job Qualifications
- Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship
- ServSafe manager certification strongly preferred
- Familiar with food safety standards
- Must possess problem solving skills, self-motivation, and organization
- Effective leadership with strong time management
- Excellent oral communication and interpersonal skills
- Ability to pass pre-employment drug test
- Complete criminal background check
- Training and teaching experience
- Transportation Worker Identification Credential (TWIC)
- Ability to perform essential functions with or without accommodation
Job Duties
- Work directly with the executive chef to produce diversified menus using fresh ingredients
- Oversee the culinary team to produce delicious and presentable cafe, buffet, and hors d'oeuvres food maintaining high guest scores
- Ensure world class culinary skill and presentation consistency across all food served throughout the ship
- Organize kitchen operations for efficient workflow
- Produce high quality dishes following established menu choices
- Adhere to guest dietary requests
- Maintain order, discipline, and hygiene standards in the kitchen
- Make sure all meals are prepared quickly and deliciously
- Enforce food and safety standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
