Executive Chef - Cruise Ship, Regional Cuisine Lead

American Cruise Lines; Palatka (FL); On-site; USD 148,000 - 221,000; Full time

Benefits offered by this job

Health insurance

Dental & Vision

401(k) with match

Travel & shipboard accommodations

Uniforms & training

Job summary

American Cruise Lines is seeking an Executive Chef to lead the shipboard galley on the 2026 season, delivering elevated, regionally inspired cuisine and exceeding guest expectations while at sea.

You will mentor a 6–10 person galley team, ensure FDA sanitation standards, manage inventory and menus, and adapt to changes with poise.

The role requires 6–8+ years in full‑service hospitality, ServSafe preferred, TWIC, and a hands‑on, team‑oriented leadership approach.

Qualifications

• 6–8+ years in full-service resorts, hotels, country clubs, or banquet settings.
• Strong leadership, communication, and training abilities.
• Proven knowledge of FDA food safety standards and kitchen best practices.

Responsibilities

• Leading all meal preparation for 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.

Skills

Executive leadership

Team coaching

FDA knowledge

Food safety

Multitasking under pressure

Education

ServSafe Certification

Job description

American Cruise Lines is seeking an Executive Chef to lead the shipboard galley on the 2026 season, delivering elevated, regionally inspired cuisine and exceeding guest expectations while at sea.

You will mentor a 6–10 person galley team, ensure FDA sanitation standards, manage inventory and menus, and adapt to changes with poise.

The role requires 6–8+ years in full‑service hospitality, ServSafe preferred, TWIC, and a hands‑on, team‑oriented leadership approach.