Executive Sous Chef - $60800 to $77700 per YEAR

American Cruise Lines is the largest cruise line in the United States, renowned for its extensive fleet comprising contemporary riverboats and classic paddlewheel steamboats. With a commitment to showcasing the beauty of American waterways and delivering enriching experiences, the company offers a range of itineraries that traverse various regions nationwide. The company’s dedication to excellence is reflected not only in the quality of its cruises but also in its focus on internal growth and career advancement opportunities, particularly within its culinary teams. As the cruise line continues to grow, it is seeking talented individuals passionate about culinary arts to join its dynamic shipboard environment. The Executive Sous Chef plays a pivotal role within this esteemed cruise line, acting as a key member of the culinary leadership onboard. This position entails working closely with the Executive Chef to prepare exceptional cuisine that highlights fresh, regionally inspired ingredients. The role requires overseeing all aspects of food production, including meals for both guests and crew, ensuring the highest standards of quality, nutrition, and variety. Meals for crew members are especially important, considering the limited opportunities to dine ashore; as such, the Executive Sous Chef must ensure dietary restrictions and allergies are meticulously accommodated to maintain crew health and satisfaction. This role demands creativity, leadership, problem-solving skills, and the ability to function efficiently in a fast-paced, constantly changing environment. Responsibilities include managing kitchen workflows, maintaining food safety and hygiene standards, and ensuring that every meal served is delicious and timely. This is an excellent opportunity for culinary professionals who wish to advance their careers in a unique setting while being part of an award-winning cruise line committed to employee development and satisfaction.

• Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship
• ServSafe Manager Certification preferred
• Transportation Worker Identification Credential (TWIC)
• Ability to multi-task and work well in a team
• Ability to work under pressure
• Strong problem solving skills and self-motivation
• Ability to read and follow cooking recipes
• Leadership and time management skills
• Excellent communication and interpersonal skills
• Pass pre-employment drug test
• Complete criminal background check
• Training and teaching experience
• Ability to work on 6 to 8 weeks rotation onboard followed by 1 to 2 weeks off