Onboard Sous Chef — Shipboard Culinary Lead (Room & Board)

American Cruise Lines

Clarksville (TN)

On-site

USD 48,000 - 59,000

Full time

5 days ago

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Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board provided

Uniforms provided

Training

Job summary

American Cruise Lines is seeking talented Sous Chefs for the 2026 season. You will work with the Executive Chef to create diversified menus using fresh ingredients and oversee on-board culinary teams to deliver high-quality café, buffet, and hors d’oeuvres.

The role emphasizes consistency, safety, and efficiency across all shipboard dining operations. The position requires strong leadership, culinary experience on cruise ships or resorts, and a commitment to food safety standards, with

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.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job with or without accommodation.

Responsibilities

Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship.
Organize the work in the kitchen so that kitchen processes run efficiently.
Produce high quality dishes that follow the established menu choices.
Adhere to all guest dietary requests.
Maintain order and discipline in the kitchen during work hours.
Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation.
Ensure that all meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.