Onboard Sous Chef — Lead Culinary Team

American Cruise Lines; Wheeling (WV); On-site; USD 41,000 - 52,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board, uniforms, and

Job summary

American Cruise Lines is seeking talented Sous Chefs to join our team for the 2026 season aboard our modern riverboats and paddlewheelers. You will collaborate with the Executive Chef to craft diverse menus, supervise the culinary team, and ensure top-quality dishes across café, buffet, and main restaurant offerings.

The role demands strong leadership, meticulous organization, and a commitment to food safety while delivering exceptional experiences for our guests on a ship with up to 200 guests.

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.
• Training and Teaching experience.
• TWIC.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for guests using fresh ingredients.
• Oversee the culinary team to produce café, buffet, and hors d’oeuvres food with high guest scores.
• Ensure world-class culinary skill and presentation across all ship food.
• Organize the kitchen to run efficiently.
• Produce high-quality dishes following the established menu.
• Adhere to all guest dietary requests.
• Maintain hygiene and food safety standards at all times.
• Ensure meals are prepared quickly and deliciously.
• Enforce food and safety standards.

Skills

Culinary experience

Team leadership

Problem solving

Communication skills

Safety awareness

Education

ServSafe Manager Certification

TWIC

Job description

American Cruise Lines is seeking talented Sous Chefs to join our team for the 2026 season aboard our modern riverboats and paddlewheelers. You will collaborate with the Executive Chef to craft diverse menus, supervise the culinary team, and ensure top-quality dishes across café, buffet, and main restaurant offerings.

The role demands strong leadership, meticulous organization, and a commitment to food safety while delivering exceptional experiences for our guests on a ship with up to 200 guests.