Cook Dishes, Food Preparation, Food Safety, Menu Management, Operations Management, ServSafe Certification
Seeking experienced Executive Sous Chefs for a seasonal role on small U.S. river cruise vessels.
Responsibilities include
- assisting in menu planning using fresh ingredients,
- preparing diverse, nutritious meals for guests and crew,
- ensuring food safety and hygiene standards,
- managing kitchen operations efficiently,
- accommodating dietary restrictions,
- and
- leading kitchen staff.
Qualifications include - minimum 5 years culinary experience,
- ServSafe certification preferred,
- TWIC card,
- and
- ability to work in a dynamic, mobile environment.
Work involves long hours on a moving vessel, physical activity, and emergency readiness.
Benefits include competitive pay, health coverage, 401(k), travel, and training. Full-time, seasonal position with onboard rotations. Must meet safety and physical requirements.