Executive Chef - Onboard Leader, Travel & Regional Cuisine

American Cruise Lines; Belfast (ME); On-site; USD 111,000 - 129,000; 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 is seeking an Executive Chef to lead the shipboard galley during the 2026 cruising season. You will plan, prepare, and present elevated cuisine reflecting regional flavors while mentoring a 6–10 person kitchen crew onboard our vessels.

Demonstrate leadership, safety, and culinary excellence in a fast-paced, team-driven environment. You will work seven days a week onboard, with 6–8 weeks in-port/onboard rotation and 1–2 weeks off.

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.
• Hands-on, collaborative, and detail-oriented kitchen leadership.

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 calm, can-do approach.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Communication

Training

Teamwork

FDA knowledge

Multi-tasking

Stress management

Job description

American Cruise Lines is seeking an Executive Chef to lead the shipboard galley during the 2026 cruising season. You will plan, prepare, and present elevated cuisine reflecting regional flavors while mentoring a 6–10 person kitchen crew onboard our vessels.

Demonstrate leadership, safety, and culinary excellence in a fast-paced, team-driven environment. You will work seven days a week onboard, with 6–8 weeks in-port/onboard rotation and 1–2 weeks off.