Seeking experienced Sous Chefs for a cruise line operating on U.S. rivers.
Responsibilities include collaborating with the Executive Chef to create diverse menus using fresh ingredients, overseeing kitchen operations, ensuring high-quality and consistent dishes across all dining areas, and maintaining food safety standards.
Qualifications include a minimum of 3 years in full-service hospitality, ServSafe certification preferred, strong leadership, problem-solving, and communication skills.
Work involves long hours (up to 12 per day), living onboard for 6-8 weeks, and handling the ship's motion environment.
Benefits include competitive pay, health coverage, 401(k), and travel expenses. Candidates must pass background checks, drug tests, and hold TWIC credentials.
Equal opportunity employer committed to diversity and inclusion.