Onboard Cruise Ship Sous Chef — Fresh Regional Cuisine

American Cruise Lines; Coinjock (NC); On-site; USD 65,000 - 101,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel and room accommodations

Uniforms and training

Job summary

American Cruise Lines in the United States is seeking Sous Chefs to join our culinary team for the 2026 season aboard intimate riverboats and paddlewheelers.

Work with the Executive Chef to design menus, lead the culinary team, and oversee cafe, buffet, and hors d’œuvres to deliver consistent high-quality meals ship-wide.

Benefits include health/dental/vision, 401(k) with match, travel and room accommodations, uniforms and training opportunities.

Qualifications

• Minimum 3 years culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• Familiar with food safety standards.
• Must possess problem solving skills, self-motivation, and organization.
• An effective leader who can effectively control time management.
• Excellent oral communication and interpersonal skills.
• Must be able to pass a pre-employment drug test.
• Complete criminal background check.
• TWIC credential.

Responsibilities

• Plan and produce diversified menus with fresh ingredients.
• Oversee culinary team for café, buffet, and hors d’oeuvres.
• Ensure world-class culinary skill and presentation ship-wide.
• Organize kitchen to maximize efficiency.
• Produce high quality dishes following established menus.
• Adhere to guest dietary requests.
• Maintain hygiene and food safety standards.
• Ensure meals are prepared quickly and deliciously.
• Enforce food and safety standards.

Skills

Culinary experience

ServSafe Certification

TWIC Credential

Food safety standards

Leadership & teamwork

Problem-solving

Job description

American Cruise Lines in the United States is seeking Sous Chefs to join our culinary team for the 2026 season aboard intimate riverboats and paddlewheelers.

Work with the Executive Chef to design menus, lead the culinary team, and oversee cafe, buffet, and hors d’œuvres to deliver consistent high-quality meals ship-wide.

Benefits include health/dental/vision, 401(k) with match, travel and room accommodations, uniforms and training opportunities.