Executive Sous Chef - Lead Diverse Menus Aboard Ship

American Cruise Lines; Norfolk (VA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) with match

Covered travel and room expenses

Job summary

A leading cruise line operator is seeking an Executive Sous Chef to oversee culinary production for guests and crew on board its riverboats. This full-time position requires a minimum of 5 years of culinary experience, preferably in a cruise or resort environment. The candidate will be responsible for preparing diverse menus and ensuring high food safety standards. The role includes 7 days per week work onboard for 6 to 8 weeks at a time, followed by time off, with competitive compensation including health benefits and covered expenses.

Qualifications

• Minimum 5 years culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification preferred.
• Ability to multi-task and work under pressure.

Responsibilities

• Produce diversified menus using fresh ingredients.
• Create healthy, nutritious buffet-style meals for crew.
• Maintain high hygiene and food safety standards.

Skills

Culinary experience

ServSafe Manager Certification

Food safety standards knowledge

Communication skills

Problem-solving

Education

Culinary degree or equivalent

Job description

A leading cruise line operator is seeking an Executive Sous Chef to oversee culinary production for guests and crew on board its riverboats. This full-time position requires a minimum of 5 years of culinary experience, preferably in a cruise or resort environment. The candidate will be responsible for preparing diverse menus and ensuring high food safety standards. The role includes 7 days per week work onboard for 6 to 8 weeks at a time, followed by time off, with competitive compensation including health benefits and covered expenses.