Onboard Cruise Ship Sous Chef — Lead Kitchen

American Cruise Lines; Dover (TN); On-site; USD 66,000 - 89,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with employer match

Travel, room and board provided

Job summary

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks skilled Sous Chefs for the 2026 season onboard our vessels. You will work under the Executive Chef to craft diversified menus, supervise the culinary team, and ensure high guest satisfaction across café, buffet, and main restaurant offerings.

The role emphasizes food safety, timely execution, and adherence to dietary requests while maintaining top-tier kitchen hygiene.

Qualifications

• Minimum 3 years of 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 is required.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for guests using fresh ingredients.
• Oversee the culinary team to produce cafe, buffet, and hors d’oeuvres with high guest scores.
• Ensure world-class culinary skill and presentation in all ship meals.
• Organize the kitchen to run efficiently.
• Produce high-quality dishes following established menus.
• Adhere to guest dietary requests and safety standards.
• Maintain hygiene and food safety throughout all stages of preparation.

Skills

Culinary experience

Team leadership

Food safety knowledge

Problem-solving

Communication skills

Job description

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks skilled Sous Chefs for the 2026 season onboard our vessels. You will work under the Executive Chef to craft diversified menus, supervise the culinary team, and ensure high guest satisfaction across café, buffet, and main restaurant offerings.

The role emphasizes food safety, timely execution, and adherence to dietary requests while maintaining top-tier kitchen hygiene.