Executive Chef: Lead Regional Cuisine Aboard Cruise

American Cruise Lines; Saint Augustine (FL); On-site; USD 138,000 - 221,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel and room & board

Job summary

American Cruise Lines is seeking an Executive Chef to lead the galley onboard for the 2026 season. You will plan, prepare, and present regionally inspired dishes while mentoring a 6–10 person team in a fast-paced shipboard kitchen.

Lead with professionalism, ensure FDA compliance and high standards, manage inventory and waste, and deliver unforgettable dining experiences for guests and crew across diverse itineraries.

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.
• Must pass a pre-employment drug test and background check.
• TWIC (Transportation Worker Identification Credential) is required.

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

Leadership

Training

Communication

Food safety

Multitasking

Team player

ServSafe Certification

Job description

American Cruise Lines is seeking an Executive Chef to lead the galley onboard for the 2026 season. You will plan, prepare, and present regionally inspired dishes while mentoring a 6–10 person team in a fast-paced shipboard kitchen.

Lead with professionalism, ensure FDA compliance and high standards, manage inventory and waste, and deliver unforgettable dining experiences for guests and crew across diverse itineraries.