Cook Dishes, Food Preparation, Food Safety, Health Plan, Multitasking, Operations Management, People Management, ServSafe Certification, Team Lead/Manager
Seeking experienced Executive Sous Chefs for a seasonal role onboard small US riverboats and paddlewheelers.
Responsibilities include
- collaborating with the Executive Chef to create diverse, regional-inspired menus
- preparing nutritious, flavorful meals for guests and crew
- ensuring food safety, hygiene, and dietary restrictions are met
- managing kitchen operations efficiently and maintaining high standards
- supervising staff and ensuring smooth service during extended periods onboard
Qualifications include - minimum 5 years culinary experience
- ServSafe certification preferred
- ability to work under pressure, multi-task, and lead a team
- willingness to live and work in a mobile environment for 6-8 weeks at a time
Compensation includes competitive pay, health benefits, and travel expenses. The role requires physical ability to lift, stand, and perform duties in a moving vessel environment.