American Cruise Lines
Overview
American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. 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 in the main restaurant, and have primary responsibility for the quality of café food and hors d’oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. 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. Oversee the culinary team to produce café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas. Ensure the same level of world class culinary skill and presentation across all ship food. Organize the kitchen to run efficiently. Produce high quality dishes that follow the established menu choices. Adhere to all guest dietary requests. Maintain order and discipline in the kitchen during work hours. Prioritize hygiene and food safety at all stages of food preparation. Ensure meals are prepared quickly and deliciously. Enforce food safety standards. Qualifications
Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multitask, take direction, and be a team player. Ability to work with composure under pressure. Problem solving skills, self-motivation, and organization. Ability to read and understand basic cooking recipes and follow directions. Effective leadership with time management. Excellent oral communication and interpersonal skills. Must 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. TWIC (Transportation Worker Identification Credential). Job sites across the nation.
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American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. 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 in the main restaurant, and have primary responsibility for the quality of café food and hors d’oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. 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. Oversee the culinary team to produce café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas. Ensure the same level of world class culinary skill and presentation across all ship food. Organize the kitchen to run efficiently. Produce high quality dishes that follow the established menu choices. Adhere to all guest dietary requests. Maintain order and discipline in the kitchen during work hours. Prioritize hygiene and food safety at all stages of food preparation. Ensure meals are prepared quickly and deliciously. Enforce food safety standards. Qualifications
Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multitask, take direction, and be a team player. Ability to work with composure under pressure. Problem solving skills, self-motivation, and organization. Ability to read and understand basic cooking recipes and follow directions. Effective leadership with time management. Excellent oral communication and interpersonal skills. Must 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. TWIC (Transportation Worker Identification Credential). Job sites across the nation.
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