Executive Sous Chef: Onboard Culinary Leader

American Cruise Lines; Cairo (IL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k)

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines seeks an Executive Sous Chef to lead culinary operations aboard our riverboats and paddlewheelers. You will help design menus, oversee crew meals, and ensure high-quality, safe dining experiences for guests and crew across onboard meals.

Ideal candidates have 5+ years in high-volume culinary environments, possess ServSafe, and can manage multiple tasks under pressure while leading a team with strong communication and organization skills.

Qualifications

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• TWIC credential is required.
• Familiar with food safety standards and HACCP principles.
• Ability to multi-task and work as part of a team.
• Excellent oral communication and interpersonal skills.

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.
• Monitor crew satisfaction with meals and adjust offerings accordingly.
• Organize kitchen workflows to ensure efficient operations.
• Produce high-quality guest dishes following established menus.
• Adhere to all dietary requests and restrictions from guests and crew.
• Maintain kitchen order, discipline, and high hygiene standards.
• Ensure meals are prepared quickly and consistently with safety in mind.

Skills

Leadership

Team player

Multi-tasking

Communication

Work under pressure

Organizational skills

Education

ServSafe Manager Certification

TWIC Credential

Job description

American Cruise Lines seeks an Executive Sous Chef to lead culinary operations aboard our riverboats and paddlewheelers. You will help design menus, oversee crew meals, and ensure high-quality, safe dining experiences for guests and crew across onboard meals.

Ideal candidates have 5+ years in high-volume culinary environments, possess ServSafe, and can manage multiple tasks under pressure while leading a team with strong communication and organization skills.