Sous Chef

Salt Lake City, UT, USA|Travel

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $47,500.00 - $64,100.00

Work Schedule

Standard Hours

Benefits

competitive daily rate

Health Insurance

Dental Insurance

Vision Insurance

401(k) with match

Travel coverage

Room and board

uniforms

Training

Job Description

American Cruise Lines is the largest cruise line operating exclusively within the United States, offering unique and intimate small-ship experiences along America's scenic rivers. The company operates modern riverboats and iconic paddlewheelers, designed to carry no more than 200 guests, ensuring personalized service and an exceptional travel experience. With a constantly expanding fleet that includes newly constructed vessels, American Cruise Lines is recognized for its commitment to showcasing the beauty and heritage of the United States through quality travel and dedicated hospitality. The cruise line emphasizes core values including optimism, commitment, patriotism, and merit, which shape the company culture and drive the team to Share America's Story on the finest American ships.

The role of Sous Chef on American Cruise Lines is a pivotal position within the culinary team, responsible for maintaining the highest standards of food quality, presentation, and consistency across all meal services. Sous Chefs work closely with the Executive Chef to develop diversified menus that highlight fresh, locally inspired regional cuisine tailored to the tastes of cruise guests. This role involves hands-on leadership in all kitchen operations, from breakfast to dinner services in the main restaurant, as well as oversight of café food, buffets, and hors d'oeuvres presented throughout the vessel. With a primary focus on delivering world-class culinary excellence, Sous Chefs ensure that every dish served reflects creativity, flavor, and high standards aligned with American Cruise Lines' reputation.

The Sous Chef is tasked with organizing kitchen workflows, enforcing hygiene and food safety protocols, and maintaining discipline during service hours. This job requires the ability to manage time efficiently, solve problems proactively, and lead a diverse culinary staff to work seamlessly under pressure in a dynamic environment. Given that the position operates onboard a moving vessel, candidates must adapt to ship motions such as surge, sway, roll, pitch, and yaw, and be capable of performing the physical demands of the job for extended periods.

This full-time, exempt position involves working seven days a week onboard the ship for shifts that may last up to 12 hours, with rotations of six to eight weeks onboard followed by one to two weeks off. American Cruise Lines offers a competitive daily rate and comprehensive benefits including health, dental, vision insurance, a 401(k) plan with company match, and coverage of travel, room and board, uniforms, and training expenses. The company promotes equal employment opportunities and values diversity, ensuring a supportive environment for all employees.

Joining American Cruise Lines as a Sous Chef provides an exceptional opportunity to contribute to memorable travel experiences, grow professionally in a unique hospitality setting, and be part of a dedicated team committed to culinary excellence and guest satisfaction. The position demands culinary expertise, strong leadership, and a passion for delivering high-quality food in a small-ship luxury cruise setting that celebrates the cultural and regional flavors of America.

Job Requirements

High school diploma or equivalent
Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship
Ability to live and work on board a vessel for extended periods of time
Must be able to pass a pre-employment drug test
Complete criminal background check
Valid Transportation Worker Identification Credential (TWIC)
Ability to perform the essential functions of the job with or without accommodation
Physical ability to stand for entire shift, lift frequently up to 20 lbs and occasionally up to 50 lbs, bend, squat, reach, and use stairs frequently
Ability to work around 12 hours per day
Ability to work with composure under pressure
Ability to multi-task, take direction, and be a team player
Ability to assist in the event of an on-board emergency by climbing a ladder and passing through a 20" diameter hatch

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
An effective leader who can effectively control 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
Transportation Worker Identification Credential (TWIC)
Ability to perform the essential functions of the job with or without accommodation

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