Onboard Executive Chef: Lead Regional Cuisine at Sea

American Cruise Lines; Alaska; On-site; USD 148,000 - 221,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room, uniforms and training

Job summary

American Cruise Lines is seeking an Executive Chef to lead the shipboard galley team, plan, prepare, and present elevated regional cuisine across itineraries from Alaska to New England.

You will mentor a 6-10 cook crew, ensure FDA compliance and sanitation, manage inventory, and deliver memorable dining for guests and crew during 6-8 week onboard cycles. This is a full-time exempt role aboard our ships with competitive daily pay and benefits including health, dental, vision, and a 401(k) plan.

Qualifications

• 6–8+ years’ experience in full-service resorts, hotels, country clubs, or banquet settings.
• ServSafe Manager Certification strongly preferred.
• Strong leadership, communication, and training abilities.
• Proven knowledge of FDA food safety standards and kitchen best practices.
• Ability to manage multiple priorities under pressure.
• Hands-on, collaborative, detail-oriented kitchen leadership.
• Must pass a pre-employment drug test and background check.
• TWIC is required.

Responsibilities

• Leading all meal preparation for guests and crew onboard.
• Executing regionally inspired menus using fresh, local ingredients.
• Coaching and managing a galley team of 6-10 in a hands-on environment.
• Ensuring kitchen operations meet FDA, sanitation, and safety standards.
• Overseeing food inventory, portion control, and waste reduction.
• Adapting quickly to last-minute changes while maintaining a calm, can-do approach.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Communication

Training

FDA food safety standards

Team leadership

Ability to work under pressure

TWIC knowledge

Education

ServSafe Manager Certification

Job description

American Cruise Lines is seeking an Executive Chef to lead the shipboard galley team, plan, prepare, and present elevated regional cuisine across itineraries from Alaska to New England.

You will mentor a 6-10 cook crew, ensure FDA compliance and sanitation, manage inventory, and deliver memorable dining for guests and crew during 6-8 week onboard cycles. This is a full-time exempt role aboard our ships with competitive daily pay and benefits including health, dental, vision, and a 401(k) plan.