Chef jobs in Mississippi - 170 jobs

At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description A Senior Living Community in Hattiesburg, MS is looking for a Dining Services Director/Chef to join their team! This position will supervise all aspects of food service for the community, including hiring, training, supervising, and evaluating staff. Maintains cleanliness of the kitchen, dining and storage areas and ensures equipment is clean and in good working order. The DSD receives consultation from a Registered Dietician.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Leading all meal preparation for both guests and crew onboard. Executing regionally inspired menus using fresh, local ingredients. Coaching and managing a galley team of 6-10 in a hands-on environment. Ensuring kitchen operations meet FDA, sanitation, and safety standards. Overseeing food inventory, portion control, and waste reduction. Adapting quickly to last-minute changes while maintaining a calm, can-do approach. Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. ServSafe Manager Certification strongly preferred. Strong leadership, communication, and training abilities. Proven knowledge of FDA food safety standards and kitchen best practices. Ability to manage multiple priorities under pressure. A hands-on, collaborative, and detail-oriented approach to kitchen leadership. Able to work 14 hours per day, 7 days a week while onboard. Must pass a pre-employment drug test and background check. TWIC (Transportation Worker Identification Credential) required. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Jobs sites across the nation*

We are seeking a talented and experienced Chef to lead our high-end kitchen. The ideal candidate will have a passion for culinary excellence and a strong background in fine dining. This role requires creativity, leadership, and a commitment to delivering exceptional dining experiences. Key Responsibilities: - Oversee all kitchen operations, ensuring high standards of food quality and presentation - Develop and design innovative menus that reflect current culinary trends - Manage kitchen staff, providing training and guidance to ensure a cohesive team - Maintain inventory and manage food costs to maximize profitability - Ensure compliance with health and safety regulations - Collaborate with front-of-house staff to enhance the overall guest experience - Stay updated on industry trends and incorporate new techniques and ingredients Skills and Qualifications: - Proven experience as a Chef in a high-end or fine dining establishment - Strong leadership and team management skills - Excellent culinary skills with a focus on presentation and flavor - Ability to work in a fast-paced environment and manage multiple tasks - Knowledge of food safety and sanitation regulations - Creativity and a passion for culinary arts - Strong communication and interpersonal skills We offer a competitive salary and benefits package, along with opportunities for professional growth in a dynamic and supportive environment. If you are a dedicated culinary professional looking to make an impact, we encourage you to apply.

Description Turn your dreams of managing a restaurant kitchen into reality. We are looking for a chef at one of our high volume, casual themed restaurant in Northeast, MS. Culinary degree a plus but not required. Must have experience as a manager in a high volume restaurant. Our company has a proven track record and 30+ years in the business along with great benefits. Competitive Salary Health Insurance Affordable Voluntary Insurance (dental, vision, life, std, ltd, accident) Attainable Bonus Program (Monthly and Biweekly) Annual Reviews 401K 5 Day Work Weeks Paid Vacations Quality Weekends Closed most major holidays Meal Plan We want to add a top notch candidate to our team, so if you have experience as a manager or chef and love the fast paced environment, we want to hear from you! **Compensation based on prior experience and the interview process More Requirements/Responsibilities Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Required Experience: * 9+ years' experience as Sous Chef or similar at a 5-Star hospitality and/or restaurant environment; shipboard experience is an advantage * Advanced culinary skills required and in-depth knowledge about all the sections within the hot and cold kitchen; Previous experience with supervision of various kitchen sections is an advantage * Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards * Excellent knowledge of all public health policies, especially US Public Health and FDA Standards * Food handling certification required Role Expectations: * Demonstrate excellent cooking skills and creativity to enhance buffet presentations * Coordinate with the Chef de Partie to control the breakdown after each service * Collaborate with the Kitchen Steward to manage inventory, equipment, and deliveries * Ensure proper use of the menu checklist, recipe reviews * Supervise Galley operation and prepare requisitions for catering equipment * Lead, support, and train a multi-cultural team, conduct performance reviews, and uphold safety & security policies * Uphold impeccable grooming standards at all times by complying with Viking's Image and Uniform Standards * Demonstrate outstanding flexibility: able to work at different times of the day, under pressure and always reflect a positive can-do attitude and the best image of Viking * You will be expected to consistently arrive on time and be prepared for work * Other tasks and responsibilities may be assigned at leaders' discretion based on operational needs Role Overview: As part of our Mississippi Food & Beverage team, your job as the Sous Chef is to be the face of Viking in the refined dining and culinary experience we deliver to our guests onboard * You will be reporting to the Executive Sous Chef * You will be expected to work on a 12/4 rotation (12 weeks on board and 4 weeks off on vacation). Please note that rotation lengths vary based on staffing and operational needs onboard Viking Mississippi. Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time. Why join Viking? Elevate your career regardless of where you are on your journey. Viking can help you in reaching new destinations with: * Paid training program in skills and approach to premium hospitality services * On-the-job coaching to help you advance rapidly * A lifelong network of hospitality professionals Onboard our ship * Lodging, meals, Wi-Fi, uniforms, and laundry are free of charge for all crew members * Travel to/from the ship provided and paid for by Viking, unless you are within reasonable driving distance of embarkation or disembarkation ports * Crew-only deck and dedicated recreational activities Viking Benefits: US Mainland candidates: * Health, vision, and dental insurance with incredibly low premiums * 401(k) plan with Viking match of 100% of employee contributions up to 4% per pay period * Retention bonus program Puerto Rico and Guam candidates: * Health, vision, and dental insurance with very low premiums * Retention bonus program Mandatory requirements & at will employment: * U.S. Citizen or Permanent Resident (green card) to work onboard the ship, as required by federal regulations * Ability to satisfactorily pass a pre-employment drug test. Viking Mississippi is a drug-free and alcohol-free workplace. * Must be 21+ years old, physically fit and in good health to meet the demands of an intense shipboard role; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time * Viking Cruises is an At-Will Employer. As such your employment with Viking is a voluntary one and is subject to termination with or without cause or notice, at any time by you or Viking. Nothing in this document or in any oral or written statement shall be interpreted to conflict with or limit the right to terminate employment at will.

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. SodexoMAGIC is seeking an Executive Chef at Jackson State University in Jackson, MS. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is ensuring accessibility for staff, which is achieved by being present on the floor during service times and demonstrating strong leadership abilities. This position manages all aspects of back-of-the-house operations, including ordering, inventory management, staff training and development, and has significant involvement in sustainability and local purchasing programs. What You'll Do Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards, including recipe compliance and food quality are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

is for swing-shift hours. The Cove Sous Chef JOB CODE: # 217229 REPORTS TO: The Cove Manager DEPARTMENT: Food and Beverage TASKS: Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Control all inventory; complete inventory counts and key into computer for COGS calculation at the end of each inventory period. Cost out and complete weekly transfers to and from The Cove, The Den, Agua, and the Buffet. Cost out, complete, and report all waste at the end of every week. Maintain general knowledge of commercial kitchen operations required. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. For example, use the center of onion rings for diced onions rather than throwing them out. Ensure all recipes and service specifications are followed by all FOH and BOH kitchen staff. Assist in the preparation, execution and serving of all menu items to ensure proper ticket times and guest service. Send emails to Cook III(s), Chef, and Manager summarizing shift details. Cost out specials and menu items when needed. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in kitchen in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, temp logs and prep lists are followed. Adjust par levels depending on business and make sure that they are maintained. Make sure the line is stocked throughout each shift along with Cook II's. Work with Chef to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Set up tasting for new menu items detailing each product, each product's price and the decision made by the managerial staff. Conduct interviews and administer questionnaire to new hires. Fill out all the proper paperwork and forms for new hires as well as for terminations. In charge of making sure that all new staff are properly trained and informed of Treasure Bay's expectations and policies. Complete annual evaluations on crewmembers. Once submitted for review, evaluations are given to crewmembers and explained. Complete weekly schedule for BOH staff in response to any PTO, terminations, suspensions, or callouts for a 24 hour period. Schedules are completed each Thursday and posted in the kitchen. Always stay ahead on the schedule by one week. Communicate with arriving shift relaying any prep items that are needed, problems that may have arose the previous shift and expectations for that shift. All other duties as assigned. HAZARDS: Includes, but are not limited to back strain, high noise level, exposure to smoke, heat and sore feet. Benefits for all positions: Benefits available after 30 days worked: Health Insurance - employer contribution; Dental/Vision Insurance; Life plus AD&D Insurance - company paid Paid Time Off 401(k) matching Employee Assistance Program Job Referral Program Tuition Reimbursement Meal discounts

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality guest dishes that follow the established menu choices. Adhere to all guest and crew dietary requests and restrictions. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Transportation Worker Identification Credential (TWIC). Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. US Coast Guard regulated pre-employment drug test. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

We are seeking a talented and experienced Chef to lead our high-end kitchen. The ideal candidate will have a passion for culinary excellence and a strong background in fine dining. This role requires creativity, leadership, and a commitment to delivering exceptional dining experiences. Key Responsibilities: - Oversee all kitchen operations, ensuring high standards of food quality and presentation - Develop and design innovative menus that reflect current culinary trends - Manage kitchen staff, providing training and guidance to ensure a cohesive team - Maintain inventory and manage food costs to maximize profitability - Ensure compliance with health and safety regulations - Collaborate with front-of-house staff to enhance the overall guest experience - Stay updated on industry trends and incorporate new techniques and ingredients Skills and Qualifications: - Proven experience as a Chef in a high-end or fine dining establishment - Strong leadership and team management skills - Excellent culinary skills with a focus on presentation and flavor - Ability to work in a fast-paced environment and manage multiple tasks - Knowledge of food safety and sanitation regulations - Creativity and a passion for culinary arts - Strong communication and interpersonal skills We offer a competitive salary and benefits package, along with opportunities for professional growth in a dynamic and supportive environment. If you are a dedicated culinary professional looking to make an impact, we encourage you to apply. Requirements:

Description Turn your dreams of managing a restaurant kitchen into reality. We are looking for a chef at one of our high volume, casual themed restaurant in Northeast, MS. Culinary degree a plus but not required. Must have experience as a manager in a high volume restaurant. Our company has a proven track record and 40+ years in the business along with great benefits. Competitive Salary Health Insurance Affordable Voluntary Insurance (dental, vision, life, std, ltd, accident) Attainable Bonus Program (Monthly and Biweekly) Annual Reviews 401K 5 Day Work Weeks Paid Vacations Quality Weekends Closed most major holidays Meal Plan We want to add a top notch candidate to our team, so if you have experience as a manager or chef and love the fast paced environment, we want to hear from you! **Compensation based on prior experience and the interview process More Requirements/Responsibilities Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Role OverviewLocation: Jackson, MSCompany: Sodexo Corporate ServicesSalary: 65K Bring your culinary creativity and leadership skills to a role where you can truly make an impact! Sodexo Corporate Services is seeking an Executive Chef 2 to lead our food operations at Southern Farm Bureau in Jackson, MS. This is your chance to showcase your talent in a dynamic corporate environment that values innovation and quality. About the OperationOne Corporate Café serving Breakfast and Lunch only Catering Services for meetings and special events Why Join Us?Creative Freedom: Bring your culinary vision to life in a corporate setting. Work-Life Balance: Enjoy a schedule focused on breakfast and lunch-no late nights!Career Growth: Access Sodexo's global network of opportunities and resources. Competitive Benefits: Comprehensive package including health, retirement, and more. IncentivesPredominately M-Fschedule 5:30am to 2pm, no evenings and rare weekends What You'll DoAs the lead culinarian, you'll be the driving force behind our culinary success. Your responsibilities will include:Menu Innovation: Design and execute creative, seasonal menus that delight guests. Operational Leadership: Oversee ordering, inventory, and cost control for food and labor. Team Management: Lead and inspire a team of 8 dedicated hourly employees. Catering Excellence: Deliver high-quality catering for corporate events. Safety & Quality: Ensure compliance with all safety and sanitation standards. Hands-On Leadership: Be actively involved in production about 80% of the time. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience as an Executive Chef or similar leadership role. Strong culinary skills with a passion for innovation and quality. Ability to manage budgets, costs, and operational efficiency. Excellent leadership and communication skills. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

SECTION NO: INFINITY BUFFET - BACK OF HOUSE SUBJECT: SOUS CHEF ______________________________________________________________________________ REPORTS TO: Director of Hospitality Services RESPONSIBILITIES: Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate. Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures. Training and development of culinary staff. Cooking, creating and establishing new innovative recipes Coordinates and actively participates in event operations and monitors food and labor costs Maintains a clean and orderly kitchen to comply with all State and local health department regulations. Plan menus and daily specials, maintaining financial responsibility for the menu Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles. Enforce all company performance standards fairly and consistently with staff: including self-adherence for example and integrity purposes Oversees inventory of food product and coordinates product ordering and receiving within unit specifications Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Cost out, complete, and report all waste from the Buffet. Maintain general knowledge of commercial kitchen operations. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. Ensure all recipes and service specifications are followed by all FOH and BOH staff. Assist in the preparation and execution of all menu items. Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, and prep lists are completed and followed. Adjust par levels depending on business and make sure they are maintained. Make sure the line is stocked throughout each shift along with Cook III's. Work with Supervisors and Manager to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Prepare tastings for proposed new menu items detailing and documenting each product description, product's cost, and the decisions/outcome made by the managerial staff. Conduct interviews, administer questionnaire to new hires and complete new hire packet. Control labor costs and adjust as business dictates. Ensure that all new staff are properly trained and informed of Treasure Bay's policies and procedures. Complete annual evaluations of crewmembers. Complete weekly schedule for BOH staff. Communicate with oncoming shift change. Attend or participate in food vendor trade shows as directed by Management. All other duties as assigned. EDUCATION AND SKILLS REQUIRED: Degree from a post-secondary culinary arts training program is desirable. A minimum of 5 years as a Cook III plus three years in another food preparation position. LICENSE / PERMIT REQUIREMENTS: Serv Safe certification. PHYSICAL REQUIREMENTS: Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication. BENEFITS: 401k; Medical/Dental/Vision/life/FSA sign-up after 30 days; Rocket Lawyer Legal; PTO; employee discounts

Required Experience * 2+ years' experience as Chef de Partie or similar at a 5-Star hospitality and/or restaurant environment; shipboard experience is an advantage * Advanced culinary skills required and in-depth knowledge about all the sections within the hot and cold kitchen; Previous experience with supervision of various kitchen sections is an advantage * Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards * Excellent knowledge of all public health policies, especially US Public Health and FDA Standards * Bar Card required * Food handling certification required Role Overview As part of our Mississippi Food & Beverage team your job as a Chef de Partie is to independently run a main section in the galley, review recipes and control the whole service line during meals hours * You will be reporting to the Sous Chef * You will be expected to work on a 10/3 rotation (10 weeks on board and 3 weeks off on vacation). Please note that rotation lenghts vary based on staffing and operational needs onboard Viking Mississippi Role Expectations * Control and maintain the Main Galley section's food production and ensure adherence to recipes and dish guidelines * Identify training needs, suggest operational improvements to the Galley team and assist with cleaning during food preparation periods * Prepare daily electronic food requisitions, maintain recipe folders and countercheck deliveries to ensure accuracy * Maintain food quality and presentation, as well as control the service line at the relevant section during preparation and meal hours * Lead and support a multi-cultural team, enforce for key personnel and train, coordinate,and provide inspiring leadership * Ensure that food preparations and storage are in line with all public health policies and Company Regulations and enforce & maintain "clean as you go" work habits * Always uphold impeccable grooming standards by complying with Viking's Image and Uniform Standards * Demonstrate outstanding flexibility: able to work at various times of the day, under pressure and always reflect a positive can-do attitude and the best image of Viking * You will be expected to consistently arrive on time and be prepared for work * Other tasks and responsibilities may be assigned at leaders' discretion based on operational needs Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure. No other cruise line has ever received these same honors by both publications at the same time. Why join Viking? Elevate your career regardless of where you are on your journey. Viking can help you in reaching new destinations with: * Paid training program in skills and approach to premium hospitality services * On-the-job coaching to help you advance rapidly * A lifelong network of hospitality professionals Onboard our ship * Lodging, meals, Wi-Fi, uniforms, and laundry are free of charge for all crew members * Travel to/from the ship provided and paid for by Viking, unless you are within reasonable driving distance of embarkation or disembarkation ports * Crew-only deck and dedicated recreational activities Viking Benefits: US Mainland candidates: * Health, vision, and dental insurance with incredibly low premiums * 401(k) plan with Viking match of 100% of employee contributions up to 4% per pay period * Retention bonus program Puerto Rico and Guam candidates: * Health, vision, and dental insurance with very low premiums * Retention bonus program Mandatory requirements & at will employment: * U.S. Citizen or Permanent Resident (green card) to work onboard the ship, as required by federal regulations * Ability to satisfactorily pass a pre-employment drug test. Viking Mississippi is a drug-free and alcohol-free workplace * Must be 21+ years old, physically fit and in good health to meet the demands of an intense shipboard role; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time * Viking Cruises is an At-Will Employer. As such your employment with Viking is a voluntary one and is subject to termination with or without cause or notice, at any time by you or Viking. Nothing in this document or in any oral or written statement shall be interpreted to conflict with or limit the right to terminate employment at will

Role OverviewSodexo is seeking a Executive Chef 3 for Jackson State University located in Jackson, Mississippi. This account is a Showcase Account for Sodexo Campus Dining, with exciting plans for many new innovations coming to campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

SECTION NO: INFINITY BUFFET - BACK OF HOUSE SUBJECT: SOUS CHEF ______________________________________________________________________________ REPORTS TO: Director of Hospitality Services RESPONSIBILITIES: Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate. Fully responsible for food production, scheduling, food and labor costs, sanitation and implementation of policies and procedures. Training and development of culinary staff. Cooking, creating and establishing new innovative recipes Coordinates and actively participates in event operations and monitors food and labor costs Maintains a clean and orderly kitchen to comply with all State and local health department regulations. Plan menus and daily specials, maintaining financial responsibility for the menu Establish relationship and work with front of house manager to ensure consistency and accuracy in service cycles. Enforce all company performance standards fairly and consistently with staff: including self-adherence for example and integrity purposes Oversees inventory of food product and coordinates product ordering and receiving within unit specifications Maintain consistency and high quality of all food products as well as customer service. Responsible for all kitchen staff. Responsible for organization and cleanliness of all areas and aspects of kitchen. Keep track of all cooler/freezer temperatures throughout each shift ensuring that the temperatures stay within the appropriate range. Check all coolers throughout shift and make sure that they are swept and mopped. Ensure proper rotation, wrapping, and labeling of all ingredients to prevent food waste. Cost out, complete, and report all waste from the Buffet. Maintain general knowledge of commercial kitchen operations. Establish prep list and ensure it is completed by staff. Cross-utilize all products and left over products after prepping. Ensure all recipes and service specifications are followed by all FOH and BOH staff. Assist in the preparation and execution of all menu items. Utilize the Eatec system i.e. ordering, recipes, waste logs, and costing. Ensure that all crewmembers complete the tasks assigned to them. Handle all issues in a professional and organized manner. Supervise and guide kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace. Make sure that all crewmembers are wearing gloves at all times, wearing the proper hair restraints and sanitizing their work station throughout their shift. Ensure that cool down charts, cleaning lists, waste logs, transfer logs, and prep lists are completed and followed. Adjust par levels depending on business and make sure they are maintained. Make sure the line is stocked throughout each shift along with Cook III's. Work with Supervisors and Manager to keep the overall morale in the kitchen positive. Inspect all received items making sure that they are of the highest quality. Prepare tastings for proposed new menu items detailing and documenting each product description, product's cost, and the decisions/outcome made by the managerial staff. Conduct interviews, administer questionnaire to new hires and complete new hire packet. Control labor costs and adjust as business dictates. Ensure that all new staff are properly trained and informed of Treasure Bay's policies and procedures. Complete annual evaluations of crewmembers. Complete weekly schedule for BOH staff. Communicate with oncoming shift change. Attend or participate in food vendor trade shows as directed by Management. All other duties as assigned. EDUCATION AND SKILLS REQUIRED: Degree from a post-secondary culinary arts training program is desirable. A minimum of 5 years as a Cook III plus three years in another food preparation position. LICENSE / PERMIT REQUIREMENTS: Serv Safe certification. PHYSICAL REQUIREMENTS: Must be able to walk, bend, lift, stand for long periods of time and be able to read, write, with good eye to hand coordination, depth perception and effective verbal communication. BENEFITS: 401k; Medical/Dental/Vision/life/FSA sign-up after 30 days; Rocket Lawyer Legal; PTO; employee discounts

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d'oeuvres food, maintaining high guest scores in these areas. Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. Organize the work in the kitchen so that kitchen processes run efficiently. Produce high quality dishes that follow the established menu choices. Adhere to all guest dietary requests. Maintain order and discipline in the kitchen during work hours. Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. Ensure that all meals are prepared as quickly and deliciously as possible. Enforce food and safety standards. Qualifications: Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Must be able to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Must possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Transportation Worker Identification Credential (TWIC). Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. *Job sites across the nation*