Executive Chef: Lead Regional Cuisine on a Ship

American Cruise Lines; Cascade Locks (OR); On-site; USD 111,000 - 221,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k) with match

Travel, room and board, uniforms, and training provided

Job summary

A major cruise line seeks an Executive Chef to lead culinary operations on board. This role requires 6–8 years in high-end food service, a ServSafe Manager Certification, and strong leadership skills. You will manage a team, create regionally inspired menus, and ensure exceptional guest satisfaction. Competitive daily rate, health benefits, and full-time hours are offered. Must be ready for a dynamic environment and work onboard for extended periods.

Qualifications

• 6–8+ years’ experience 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.
• TWIC is required.

Responsibilities

• Lead all meal preparation for guests and crew aboard.
• Execute regionally inspired menus using fresh, local ingredients.
• Coach and manage a galley team in a hands‑on environment.
• Ensure kitchen operations meet FDA and safety standards.
• Oversee food inventory and waste reduction.

Skills

Leadership

Communication

Culinary Skills

Multi-tasking

Ability to work under pressure

Education

ServSafe Manager Certification

Job description

A major cruise line seeks an Executive Chef to lead culinary operations on board. This role requires 6–8 years in high-end food service, a ServSafe Manager Certification, and strong leadership skills. You will manage a team, create regionally inspired menus, and ensure exceptional guest satisfaction. Competitive daily rate, health benefits, and full-time hours are offered. Must be ready for a dynamic environment and work onboard for extended periods.