Onboard Executive Sous Chef Cruise Kitchen Leader

American Cruise Lines; Vidalia (LA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k)

Travel, room and board provided

Uniforms and training provided

Job summary

American Cruise Lines seeks an Executive Sous Chef to lead the galley aboard our US-flag vessels for the 2026 season. You will partner with the Executive Chef to create diverse menus, supervise the culinary team, and ensure high-quality, nutritious meals for guests and crew at sea.

Requirements include a minimum of 5 years in high-volume food service, ServSafe certification preferred, TWIC, and strong leadership under pressure.

Qualifications

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• TWIC credential is required.
• Ability to multi-task and lead a team under pressure.
• Excellent communication and organizational skills.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for guests.
• Prepare daily healthy buffet-style crew meals for breakfast, lunch, and dinner.
• Ensure kitchen operations run smoothly and consistent quality.
• Adhere to dietary restrictions and food safety standards.
• Maintain discipline and hygiene throughout all stages of food preparation.

Skills

Culinary experience

Leadership

Team player

Multitasking

Problem solving

Job description

American Cruise Lines seeks an Executive Sous Chef to lead the galley aboard our US-flag vessels for the 2026 season. You will partner with the Executive Chef to create diverse menus, supervise the culinary team, and ensure high-quality, nutritious meals for guests and crew at sea.

Requirements include a minimum of 5 years in high-volume food service, ServSafe certification preferred, TWIC, and strong leadership under pressure.