Sous Chef

American Cruise Lines is the largest cruise line operating exclusively within the United States, providing unforgettable travel experiences along America’s picturesque rivers and waterways. Operating modern riverboats and classic paddlewheelers, the company carries no more than 200 guests aboard each ship, establishing an intimate and personalized small-ship atmosphere. With a growing fleet that includes newly constructed vessels, American Cruise Lines continually expands its reach, offering guests unique journeys through historical and scenic regions across the country. The cruise line prides itself on sharing America’s story aboard the finest American ships, guided by core values such as optimism, commitment, patriotism, and merit.

The role of Sous Chef aboard our ships is pivotal to delivering exceptional culinary experiences to guests aboard our riverboats and paddlewheelers. As a Sous Chef, you will work closely with the Executive Chef and the entire culinary team to create and execute creative, delicious menus inspired by regional and local specialties using only the freshest ingredients. This position requires hands-on involvement in food production for breakfast, lunch, and dinner served in the main restaurant, as well as oversight of food quality for the café and hors d’oeuvres. You will ensure consistency in culinary excellence throughout the vessel and be responsible for maintaining high guest satisfaction scores related to food offerings.

Your leadership will be essential in organizing and managing kitchen operations to optimize workflow efficiency while meeting stringent hygiene and food safety standards. This role demands proficiency in preparing diverse types of dishes, adhering to dietary requests, and managing the kitchen team’s performance during busy service hours. Working onboard a ship, you will be part of a close-knit team dedicated to delivering flawless service and a memorable dining experience under the unique conditions of life at sea, including adapting to the ship’s motion and ensuring food preparation standards are upheld in a dynamic environment.

This is a full-time, exempt position involving seven-day workweeks during deployment, with 6 to 8 weeks onboard followed by 1 to 2 weeks off. The Sous Chef must be prepared for the physical demands of working on a vessel, including long shifts of up to 12 hours, standing for extended periods, lifting heavy weights, and using stairs frequently. By joining American Cruise Lines, you become part of a team that upholds the highest standards in hospitality and cuisine while experiencing the unique lifestyle that comes with working on America’s rivers.