Executive Sous Chef - $60800 to $77700 per YEAR

American Cruise Lines is the largest cruise line in the United States, renowned for offering unique and immersive travel experiences across the nation’s diverse waterways. Specializing in river cruises, coastal voyages, and steamboat journeys, the company operates a combined fleet of contemporary riverboats, paddlewheelers, and modern ships that navigate scenic routes from small towns to major cities. With a deep commitment to providing exceptional service and memorable voyages, American Cruise Lines emphasizes quality, comfort, and culinary excellence for its passengers. As a leader in the cruise industry, the company emphasizes career growth, promoting from within, and offering advancement opportunities to dedicated professionals. The role of Executive Sous Chef is a critical part of the shipboard culinary team, supporting the Executive Chef and ensuring the delivery of outstanding dining experiences aboard ship. This position is ideal for culinary professionals with extensive experience and a passion for preparing fresh, flavorful meals using the best ingredients available. The Executive Sous Chef plays an integral role in crafting diverse menus inspired by regional and local specialties, catering to guests’ refined tastes as well as the nutritional needs of the crew. The Executive Sous Chef is responsible for overseeing all aspects of food production for breakfast, lunch, and dinner services, both for guests and crew. Preparing meals that accommodate dietary restrictions, allergies, and a variety of appetites is essential, given the often remote nature of these cruises where guests and crew have limited access to external dining options. The position requires working closely with the Executive Chef to develop innovative menus and efficiently managing kitchen operations to maintain high standards in food quality and safety. Beyond food preparation, the Executive Sous Chef ensures the kitchen operates smoothly and upholds strict hygiene and safety standards throughout all stages of food handling. The role demands strong leadership, organizational skills, and the ability to maintain order and discipline within a dynamic team environment. Additionally, it requires the flexibility to work onboard for extended rotations, typically 6 to 8 weeks, followed by 1 to 2 weeks off. This exciting opportunity offers culinary professionals the chance to work in a unique setting that combines travel, culture, and gastronomy while being part of a company dedicated to sustainable growth and employee development. The Executive Sous Chef position is available across various shipboard locations nationwide, providing a vibrant and challenging work environment for chefs eager to advance their careers within the cruise line industry.

• minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship
• servsafe manager certification strongly preferred
• transportation worker identification credential (twic)
• 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
• 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