Executive Sous Chef — Onboard Cruise Kitchen Leader

American Cruise Lines; Savannah (GA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel provided

Job summary

American Cruise Lines is seeking an Executive Sous Chef to lead our shipboard culinary team for the 2026 season. You will work directly with the Executive Chef to craft diverse menus and oversee breakfast, lunch, and dinner for guests and crew on intimate American river vessels.

Ideal applicants have at least 5 years of full-service culinary leadership, strong organizational skills, and a commitment to food safety.

Qualifications

• Minimum 5 years of culinary leadership experience in full-service settings.
• ServSafe Manager Certification is strongly preferred.
• TWIC credential and ability to pass Coast Guard drug testing.
• Must be able to read and execute recipes and follow directions.
• Proven ability to manage a kitchen team under pressure.

Responsibilities

• Collaborate with Executive Chef to develop diverse menus.
• Prepare daily crew meals and guest dishes with quality and consistency.
• Monitor crew meal satisfaction and adjust offerings as needed.
• Organize kitchen workflow to ensure efficient operations.
• Adhere to dietary restrictions and guest/crew requests.
• Maintain hygiene and safety standards across all prep and service.
• Lead by example to ensure on-time meal delivery during service.
• Manage time and tasks to optimize kitchen performance.
• Support emergency drills and safety procedures on board.
• Uphold company values and uphold high culinary standards.

Skills

Leadership

Teamwork

Communication

Multitasking

Pressure tolerance

Tools

ServSafe Manager Certification

TWIC

US Coast Guard drug test

Job description

American Cruise Lines is seeking an Executive Sous Chef to lead our shipboard culinary team for the 2026 season. You will work directly with the Executive Chef to craft diverse menus and oversee breakfast, lunch, and dinner for guests and crew on intimate American river vessels.

Ideal applicants have at least 5 years of full-service culinary leadership, strong organizational skills, and a commitment to food safety.