Cruise Ship Sous Chef — Fresh, Onboard Dining

American Cruise Lines; La Crosse (WI); On-site; USD 65,000 - 101,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board provided

Job summary

American Cruise Lines seeks Sous Chefs to join for the 2026 season aboard intimate vessels carrying under 200 guests. You will collaborate with the Executive Chef to craft diversified menus using fresh ingredients and lead the culinary team across breakfast, lunch, and dinner service in multiple venues.

Ideal candidates bring 3+ years in high-volume hospitality or cruise ship kitchens, strong food-safety knowledge, and leadership.

Qualifications

• Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• Familiar with food safety standards.
• Must possess problem solving skills, self-motivation, and organization.
• An effective leader who can effectively control 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.
• TWIC.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Oversee the culinary team to produce café, buffet, and hors d’oeuvres food at high standards.
• Ensure world class culinary skill and presentation across all ship food.
• Organize kitchen workflow for efficient processes.
• Produce high quality dishes following established menu choices.
• Adhere to all guest dietary requests.
• Maintain order and discipline in the kitchen during shifts.
• Uphold hygiene and food safety standards throughout preparation.
• Ensure meals are prepared quickly and deliciously.
• Enforce food and safety standards.

Skills

Culinary experience

Leadership

Food safety

Communication

TWIC

Drug test

Job description

American Cruise Lines seeks Sous Chefs to join for the 2026 season aboard intimate vessels carrying under 200 guests. You will collaborate with the Executive Chef to craft diversified menus using fresh ingredients and lead the culinary team across breakfast, lunch, and dinner service in multiple venues.

Ideal candidates bring 3+ years in high-volume hospitality or cruise ship kitchens, strong food-safety knowledge, and leadership.