Executive Sous Chef

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.
• Ensure 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 5 years of culinary experience in 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.
• Ability to possess problem solving skills, self-motivation, and organization.
• Must be able to speak, read, and understand basic cooking recipes and adhere to directions.
• Excellent oral communication and interpersonal skills.
• US Coast Guard regulated pre-employment drug test.
• Training and Teaching experience.
• Ability to perform the essential functions of the job with or without accommodation.

Work Schedule

• 7 days per week while onboard the ship.
• 6 to 8 weeks onboard followed by 1 to 2 weeks off.
• This is a full-time, exempt position.

Compensation and Benefits

• Competitive daily rate.
• Health, dental, vision, and 401(k) with match.
• Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training.