Sous Chef

American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Sous Chefs to our shipboard team as we gear up for the busiest part of our operating season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience.

Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless.

Responsibilities:

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Organize the work in the kitchen so that kitchen processes run efficiently.
• Produce high quality dishes that follow up 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.

Qualifications:

• Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship.
• 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.

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