Sous Chef

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Directly oversee the culinary team to produce delicious and presentable 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 served in the main restaurant is consistent with all food served throughout the ship.
• Organize the work in the kitchen so that kitchen processes 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.
• 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 3 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred. Familiar with food safety standards.
• Must possess problem-solving skills, self-motivation, and organization.
• An effective leader who can effectively control time management.
• Excellent oral communication and interpersonal skills.
• Must be able to pass a pre-employment drug screen.
• Training and Teaching experience.
• Transportation Worker Identification Credential (TWIC).
• Ability to perform the essential functions of the job with or without accommodation.

Pay

Competitive daily rate.

Benefits

• Health, dental, vision, and 401(k) with match.

Benefits

• Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training.

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.