Executive Sous Chef — River Cruise Culinary Leader

American Cruise Lines; Davenport (IA); On-site; USD 55,000 - 101,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board, uniforms

Job summary

American Cruise Lines seeks an Executive Sous Chef to lead culinary operations aboard our riverboats and paddlewheelers for the 2026 season. You will work with the Executive Chef to create diversified menus using fresh, regional ingredients and oversee breakfast, lunch, and dinner for guests and crew.

This full-time role requires strong leadership, top-notch food safety standards, and the ability to thrive in a maritime kitchen with up to 12-hour days and daily on-board service.

Qualifications

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• Transportation Worker Identification Credential (TWIC).
• Familiar with food safety standards.
• Must be able to multi-task, take direction, and be a team player.
• Ability to work with composure under pressure.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction.
• Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided.
• Organize the work in the kitchen so that kitchen processes run efficiently.
• Produce high quality guest dishes that follow the established menu choices.
• Adhere to all guest and crew dietary requests and restrictions.
• Maintain order and discipline in the kitchen during work hours.
• Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation.
• Ensure that all meals are prepared as quickly and deliciously as possible.
• Enforce food and safety standards.

Skills

Multi-tasking

Team leadership

Problem solving

Organization

Oral communication

Interpersonal skills

Work under pressure

Time management

Cooking knowledge

Tools

ServSafe Manager Certification

TWIC

Job description

American Cruise Lines seeks an Executive Sous Chef to lead culinary operations aboard our riverboats and paddlewheelers for the 2026 season. You will work with the Executive Chef to create diversified menus using fresh, regional ingredients and oversee breakfast, lunch, and dinner for guests and crew.

This full-time role requires strong leadership, top-notch food safety standards, and the ability to thrive in a maritime kitchen with up to 12-hour days and daily on-board service.