Executive Sous Chef - Lead Multi-Venue Kitchen (Seasonal)

Princess Cruises and Holland America Line; Skagway (AK); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Travel - cruise benefits

Referral rewards

Professional growth

Employee activities

Experience – Of a lifetime

Rewards & Incentives

Community Service

Job summary

Princess Cruises and Holland America Line seeks an Executive Sous Chef to oversee all kitchen operations across multiple venues in Holland America Skagway Inn, Alaska.

You’ll manage labor and food costs, lead seasonal teams, and ensure sanitation and safety protocols align with applicable laws and company policies. The role emphasizes menu standards, guest experience, and regulatory compliance in a dynamic cruise-ship environment.

Qualifications

• Requires professional knowledge in food prep and production, via hospitality/culinary degree or equivalent training.
• Proficiency with computer business apps; POS, Excel, Word.
• Able to work legally in the United States and 18+ for alcohol service in Alaska.

Responsibilities

• Oversee kitchen operations for multiple venues, including labor and food costs.
• Lead seasonal staff to uphold menu standards and dining experience.
• Monitor daily operations: guest service, sanitation, menu standards, staff performance.
• Contribute to strategies to increase revenue and control costs.
• Comply with Company policies and government regulations; uphold HESS and RAAS.
• Prepare reports and maintain records; participate in interviewing, hiring, and training.
• Supervise and manage performance, time, corrective actions, and training.

Skills

Serve-safe Manager

Alcohol service knowledge

Independent work

Team leadership

Education

Hospitality or culinary degree

Tools

POS systems

Excel

Word

Job description

Princess Cruises and Holland America Line seeks an Executive Sous Chef to oversee all kitchen operations across multiple venues in Holland America Skagway Inn, Alaska.

You’ll manage labor and food costs, lead seasonal teams, and ensure sanitation and safety protocols align with applicable laws and company policies. The role emphasizes menu standards, guest experience, and regulatory compliance in a dynamic cruise-ship environment.