What are the responsibilities and job description for the Culinary Team Lead position at American Cruise Lines?
Company Overview:
American Cruise Lines is the largest cruise line in the United States, offering unparalleled dining experiences on America's rivers. Our fleet consists of contemporary riverboats and paddlewheel queens, providing a unique steamboat experience for our guests. As a Lead Line Cook, you will be an integral part of our culinary team, working closely with the Executive Chef/Sous Chef to deliver exceptional cuisine.
Job Description:
As a Lead Line Cook, your primary responsibility will be to assist the Executive Chef/Sous Chef in all aspects of food production. This includes preparing and serving high-quality meals, managing inventory, minimizing food waste, and adhering to strict food safety and sanitation policies. You will also be responsible for providing exceptional hospitality to our guests and crew, anticipating their needs, and ensuring seamless service delivery.
Required Skills and Qualifications:
• Associate's Degree in Culinary Arts or Hotel & Restaurant Management preferred.
• Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have 'Line' experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills (English).
• Ability to manage a team of three galley stewards during daily ware washing operations.
• ServSafe certified.
• Transportation Worker Identification Credential (TWIC)
Work Schedule:
7 days per week while onboard the ship.
6 weeks working and living onboard the ship with 2 weeks of unpaid vacation.
American Cruise Lines is the largest cruise line in the United States, offering unparalleled dining experiences on America's rivers. Our fleet consists of contemporary riverboats and paddlewheel queens, providing a unique steamboat experience for our guests. As a Lead Line Cook, you will be an integral part of our culinary team, working closely with the Executive Chef/Sous Chef to deliver exceptional cuisine.
Job Description:
As a Lead Line Cook, your primary responsibility will be to assist the Executive Chef/Sous Chef in all aspects of food production. This includes preparing and serving high-quality meals, managing inventory, minimizing food waste, and adhering to strict food safety and sanitation policies. You will also be responsible for providing exceptional hospitality to our guests and crew, anticipating their needs, and ensuring seamless service delivery.
Required Skills and Qualifications:
• Associate's Degree in Culinary Arts or Hotel & Restaurant Management preferred.
• Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have 'Line' experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills (English).
• Ability to manage a team of three galley stewards during daily ware washing operations.
• ServSafe certified.
• Transportation Worker Identification Credential (TWIC)
Work Schedule:
7 days per week while onboard the ship.
6 weeks working and living onboard the ship with 2 weeks of unpaid vacation.
