Executive Sous Chef - Lead Diverse Menus Aboard Ship

American Cruise Lines; St. Francisville (LA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k) with match

Covered travel, room and board, uniforms, and training

Job summary

A leading cruise line in St. Francisville is seeking an Executive Sous Chef for the upcoming 2026 season. The role involves creating diverse, high-quality meals for both guests and crew while ensuring dietary needs are met. Candidates should have a minimum of 5 years culinary experience, be familiar with food safety standards, and possess strong organizational and communication skills. This is a full-time, onboard position requiring 7 days of work per week for 6-8 weeks, followed by 1-2 weeks off.

Qualifications

• Must be able to speak, read, and understand basic cooking recipes and adhere to directions.
• Ability to work with composure under pressure.
• An effective leader who can effectively control his/her time management.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus using fresh ingredients.
• Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals.
• Ensure all meals are prepared quickly and deliciously.

Skills

Team player

Problem solving skills

Oral communication

Ability to multi-task

Organizational skills

Education

Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship

ServSafe Manager Certification

Transportation Worker Identification Credential (TWIC)

Tools

Food safety standards knowledge

Job description

A leading cruise line in St. Francisville is seeking an Executive Sous Chef for the upcoming 2026 season. The role involves creating diverse, high-quality meals for both guests and crew while ensuring dietary needs are met. Candidates should have a minimum of 5 years culinary experience, be familiar with food safety standards, and possess strong organizational and communication skills. This is a full-time, onboard position requiring 7 days of work per week for 6-8 weeks, followed by 1-2 weeks off.