Executive Chef – Lead Regional Cuisine Onboard

American Cruise Lines; Detroit (MI); On-site; USD 166,000 - 221,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines seeks an Executive Chef to lead the galley aboard our ships during the 2026 cruising season, planning, preparing, and presenting elevated cuisine that reflects the regions we visit.

You will mentor a 6–10 person team, ensure FDA and sanitation standards, manage inventory and waste, and adapt to last-minute changes while delivering a memorable dining experience for guests and crew.

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.
• Ability to manage multiple priorities under pressure.
• Pass pre-employment drug test and background check; TWIC 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 composure.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Communication

Team training

Multitasking

Poise under pressure

Tools

TWIC credential

ServSafe Certification (preferred)

Job description

American Cruise Lines seeks an Executive Chef to lead the galley aboard our ships during the 2026 cruising season, planning, preparing, and presenting elevated cuisine that reflects the regions we visit.

You will mentor a 6–10 person team, ensure FDA and sanitation standards, manage inventory and waste, and adapt to last-minute changes while delivering a memorable dining experience for guests and crew.