Executive Chef - Onboard Regional Cuisine Leader

American Cruise Lines; Texas; On-site; USD 129,000 - 203,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room & board provided

Job summary

American Cruise Lines, the largest U.S. cruise line, seeks an Executive Chef to lead a high‑performing galley onboard for the 2026 season. You will plan, prepare, and present elevated regional cuisine while mentoring a small team and ensuring exceptional guest service across itineraries.

Responsibilities include menu execution, staff coaching, FDA and safety compliance, and maintaining top food quality with local ingredients. This role requires leadership and a passion for travel.

Qualifications

• 6–8+ years 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 leadership style.
• Must pass pre‑employment drug test and background check.
• TWIC is required.
• Ability to perform essential functions with or without accommodation.

Responsibilities

• Lead all meal preparation for guests and crew onboard.
• Execute regionally inspired menus using fresh, local ingredients.
• Coach and manage a galley team of 6-10 in a hands‑on environment.
• Ensure kitchen operations meet FDA, sanitation, and safety standards.
• Oversee food inventory, portion control, and waste reduction.
• Adapt quickly to last‑minute changes while maintaining composure.
• Provide an unforgettable dining experience for every guest.

Skills

Leadership

Food safety

FDA standards

Multi-tasking

Team player

Communication

Attention to detail

Drug test/background check

TWIC

Education

ServSafe Manager Certification

Job description

American Cruise Lines, the largest U.S. cruise line, seeks an Executive Chef to lead a high‑performing galley onboard for the 2026 season. You will plan, prepare, and present elevated regional cuisine while mentoring a small team and ensuring exceptional guest service across itineraries.

Responsibilities include menu execution, staff coaching, FDA and safety compliance, and maintaining top food quality with local ingredients. This role requires leadership and a passion for travel.