Cruise Ship Sous Chef - Lead Onboard Culinary Team

American Cruise Lines; Red Wing (MN); On-site; USD 55,000 - 83,000; Full time

Benefits offered by this job

Health insurance

Dental & Vision

401(k) with match

Travel on ships

Room & board

Job summary

American Cruise Lines is seeking talented Sous Chefs to join our team for the 2026 season aboard our modern riverboats and paddlewheelers, carrying no more than 200 guests. You will work closely with the Executive Chef to produce diverse menus and oversee the culinary team, ensuring top-tier quality and presentation across all dining venues on board.

The role requires a minimum of 3 years of culinary experience, ServSafe certification preferred, and strong leadership and communication skills.

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.
• Effective leadership and time management.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus using fresh ingredients.
• Oversee the culinary team to prepare café, buffet, and hors d'oeuvres, maintaining high guest scores.
• Ensure world-class culinary skill and presentation across all ship food.
• Organize kitchen operations to run efficiently.
• Produce high quality dishes following established menus.

Skills

Culinary experience

Problem solving

Self-motivation

Organizational skills

Communication skills

Education

ServSafe Manager Certification

Job description

American Cruise Lines is seeking talented Sous Chefs to join our team for the 2026 season aboard our modern riverboats and paddlewheelers, carrying no more than 200 guests. You will work closely with the Executive Chef to produce diverse menus and oversee the culinary team, ensuring top-tier quality and presentation across all dining venues on board.

The role requires a minimum of 3 years of culinary experience, ServSafe certification preferred, and strong leadership and communication skills.