Executive Chef: Regional Cuisine Leader Aboard

American Cruise Lines; Dubuque (IA); On-site; USD 111,000 - 166,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Room and board provided

Uniforms and training

Job summary

American Cruise Lines seeks an Executive Chef to lead a shipboard galley, delivering regionally inspired cuisine and memorable guest experiences while traveling aboard America's finest ships. You will mentor a hands-on team of 6-10 cooks, enforce FDA sanitation standards, and maintain high taste and presentation.

Expect 7 days per week onboard, with 6–8 weeks at sea and 1–2 weeks onshore for time off. ServSafe Manager certification is preferred; TWIC is required, and you will be supported by

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.
• Hands-on, collaborative kitchen leadership.
• Must pass a pre-employment drug test and background check.
• TWIC is required.

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

Skills

Leadership

Communication

Training ability

FDA standards

TWIC credential

Tools

ServSafe Manager Certification

Job description

American Cruise Lines seeks an Executive Chef to lead a shipboard galley, delivering regionally inspired cuisine and memorable guest experiences while traveling aboard America's finest ships. You will mentor a hands-on team of 6-10 cooks, enforce FDA sanitation standards, and maintain high taste and presentation.

Expect 7 days per week onboard, with 6–8 weeks at sea and 1–2 weeks onshore for time off. ServSafe Manager certification is preferred; TWIC is required, and you will be supported by