Executive Sous Chef – Cruise Line Culinary Leader

American Cruise Lines; Petersburg (AK); On-site; USD 65,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Dental

Vision

401(k) match

Travel paid

Room and board

Uniforms

Training

Job summary

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks Executive Sous Chefs to join our culinary team for the 2026 season. Our small-ship vessels carry no more than 200 guests, offering intimate dining experiences onboard river and coastal itineraries.

As part of the culinary leadership, you will oversee breakfast, lunch, and dinner service, coordinate a diverse menu, ensure food safety, accommodate dietary restrictions, and mentor crew cooks to

Qualifications

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
• Must be able to multi-task, take direction, and be a team player.
• Excellent oral communication and interpersonal skills.
• Ability to work with composure under pressure.
• TWIC and ServSafe Manager Certification preferred.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus using fresh ingredients.
• Prepare a daily variety of healthy crew meals for breakfast, lunch, and dinner.
• Ensure hygiene and food safety standards are top priority at all times.
• Organize kitchen operations for efficient service and crew satisfaction.
• Adhere to all guest and crew dietary requests and restrictions.

Skills

Multitasking

Team player

Communication

Problem solving

Leadership

Organization

Perform under pressure

Education

ServSafe Manager Certification

TWIC

Job description

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks Executive Sous Chefs to join our culinary team for the 2026 season. Our small-ship vessels carry no more than 200 guests, offering intimate dining experiences onboard river and coastal itineraries.

As part of the culinary leadership, you will oversee breakfast, lunch, and dinner service, coordinate a diverse menu, ensure food safety, accommodate dietary restrictions, and mentor crew cooks to