Sous Chef - $49300 to $66500 per YEAR

American Cruise Lines is the largest cruise line in the United States, renowned for delivering exceptional river and coastal cruise experiences across the nation. The company operates a combined fleet of contemporary riverboats and paddlewheel steamboats, offering diverse and scenic itineraries that allow guests to explore regional culture and local history in unparalleled comfort. With a strong commitment to quality, American Cruise Lines emphasizes the use of fresh, locally sourced ingredients and culinary excellence that is reflective of the regions visited on each voyage. This dedication elevates the dining experience, ensuring an unforgettable journey not only through picturesque waterways but also through exquisite cuisine. As a prominent player in the cruise industry, American Cruise Lines prides itself on a shipboard culinary team comprised of highly skilled chefs, many of whom have graduated from prestigious culinary institutes and possess extensive professional training. These chefs are passionate about delivering gourmet meals that showcase flavor, creativity, and presentation at every service. Join the company for the 2025 cruise season as a Sous Chef and be part of a dedicated team that shapes the culinary identity onboard. The role of Sous Chef on an American Cruise Lines vessel is integral to the success of the ship's kitchen operations and overall guest satisfaction. As a Sous Chef, you will work directly with the Executive Chef to create diversified menus utilizing fresh ingredients reflective of the local culture and available regional specialties. Your focus will extend beyond the main restaurant service to include oversight of the café, buffet, and hors d'oeuvres food quality, ensuring that every plate prepared meets the company’s high standards. You will maintain consistency in excellence, supervise kitchen staff, and organize daily kitchen workflow to guarantee efficiency within a busy shipboard culinary environment. Your leadership and culinary expertise will be critical in upholding world-class food safety and hygiene standards across all stages of food preparation, from sourcing to plating. Embracing the dynamic rhythm of life onboard a cruise ship, you must excel at multitasking, collaborating with a diverse team, and adapting quickly to challenges while maintaining composure. The position demands a hands-on approach, proactive problem solving, and the ability to train and mentor junior kitchen staff to foster a productive and harmonious working environment. The position offers a unique blend of professional growth and adventure, with work rotations typically lasting six to eight weeks on the ship followed by one to two weeks off. This structure allows for a balanced lifestyle while experiencing the excitement of continuous travel across American rivers and coastlines. Candidates should be prepared for deployment aboard various vessels nationwide and must possess valid credentials such as the Transportation Worker Identification Credential (TWIC). This full-time role requires proven culinary experience with a minimum of five years in full-service resort, hotel, or cruise ship settings and preferably holds certifications such as ServSafe Manager. The ability to adhere to precise recipes, respect dietary restrictions, and ensure swift, delicious meal production is fundamental. Successful candidates will also be subject to standard pre-employment screenings including drug testing and criminal background checks. By joining American Cruise Lines as a Sous Chef, you will contribute to creating memorable dining experiences while sailing the nation’s waterways. This role is well suited for culinary professionals who aspire to blend their skills with the excitement of nautical travel and who are committed to delivering exceptional service in an elevated culinary environment.

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship
• ServSafe Manager Certification strongly preferred
• 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
• Transportation Worker Identification Credential (TWIC)