Onboard Sous Chef – Lead Fresh, Regional Menus

American Cruise Lines; Vicksburg (MS); On-site; USD 65,000 - 111,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines seeks a Sous Chef to lead and support our culinary team aboard our ships, producing diversified menus with fresh ingredients and overseeing café, buffet, and hors d’oeuvres to maintain high guest satisfaction.

You will ensure consistency with main restaurant standards, organize kitchen workflows, and uphold strict hygiene and safety practices across all stations while working long hours onboard.

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 test.
• Complete criminal background check.
• Training and Teaching experience.
• Transportation Worker Identification Credential (TWIC).
• Ability to perform the essential functions of the job with or without accommodation.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Work directly overseeing 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.
• 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.

Skills

Problem solving

Leadership

Oral communication

Interpersonal skills

Time management

Self-motivation

Teamwork

Education

ServSafe Manager Certification

TWIC

Job description

American Cruise Lines seeks a Sous Chef to lead and support our culinary team aboard our ships, producing diversified menus with fresh ingredients and overseeing café, buffet, and hors d’oeuvres to maintain high guest satisfaction.

You will ensure consistency with main restaurant standards, organize kitchen workflows, and uphold strict hygiene and safety practices across all stations while working long hours onboard.