American Cruise Lines
Overview
American Cruise Lines, the largest cruise line in the United States, is looking to add
Executive Sous Chefs
to our shipboard teams for an exciting role as we continue our commitment to growth from within and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through itineraries across the nation from contemporary riverboats to paddlewheel steamboats for a unique experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from prestigious culinary institutes. Using fresh 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 with delicious flavor. Our Executive Sous Chefs are involved in all aspects of food production including breakfast, lunch, and dinner for our guests and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to suit multiple appetites. You will work closely with other members of the culinary team every day to ensure that kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities
Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. 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 a full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). 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 manage time effectively. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and teaching experience. TWIC. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Job sites across the nation. Seniority level
Mid-Senior level Employment type
Temporary Job function
Management and Manufacturing
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American Cruise Lines, the largest cruise line in the United States, is looking to add
Executive Sous Chefs
to our shipboard teams for an exciting role as we continue our commitment to growth from within and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through itineraries across the nation from contemporary riverboats to paddlewheel steamboats for a unique experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from prestigious culinary institutes. Using fresh 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 with delicious flavor. Our Executive Sous Chefs are involved in all aspects of food production including breakfast, lunch, and dinner for our guests and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to suit multiple appetites. You will work closely with other members of the culinary team every day to ensure that kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities
Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. 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 a full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). 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 manage time effectively. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and teaching experience. TWIC. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Job sites across the nation. Seniority level
Mid-Senior level Employment type
Temporary Job function
Management and Manufacturing
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