Communication Skills, Cook Dishes, Food Safety, Leadership, Multitasking, People Management, Safety Standards, ServSafe Certification
Seeking experienced Executive Sous Chefs for a seasonal role on small U.S. river cruise ships carrying up to 200 guests.
Responsibilities include
- collaborating with the Executive Chef to create diverse, regional menus using fresh ingredients,
- preparing balanced meals for guests and crew, ensuring dietary needs are met,
- maintaining high standards of food safety, hygiene, and quality,
- organizing kitchen operations for efficiency, and
- supervising staff and enforcing safety protocols.
Qualifications include - minimum 5 years culinary experience,
- ServSafe certification preferred,
- TWIC card, strong leadership, multitasking, and communication skills,
- ability to work in a mobile, fast-paced environment, and
- physical ability to perform essential duties onboard the vessel.
Work involves 7 days/week onboard in 6-8 week rotations, with benefits including competitive pay, health insurance, 401(k), and travel expenses covered.