Shipboard Executive Chef – Lead Regional Cuisine

American Cruise Lines; New Orleans (LA); On-site; USD 129,000 - 185,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board

Job summary

American Cruise Lines, the largest U.S. cruise line, is seeking an Executive Chef to lead the galley crew onboard for the 2026 season.

You will plan, prepare, and present elevated cuisine reflecting regional flavors while traveling across America on our ships. You will mentor a 6–10 person team, ensure FDA and sanitation standards, and deliver exceptional guest dining experiences in a fast-paced, on-board environment.

Qualifications

• 6–8+ years 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 kitchen leadership style.
• Must pass pre-employment drug test and background check.
• TWIC (Transportation Worker Identification Credential) 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 approach.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Communication

Training

FDA Knowledge

Food Safety

TWIC Credential

Tools

ServSafe Certification

Job description

American Cruise Lines, the largest U.S. cruise line, is seeking an Executive Chef to lead the galley crew onboard for the 2026 season.

You will plan, prepare, and present elevated cuisine reflecting regional flavors while traveling across America on our ships. You will mentor a 6–10 person team, ensure FDA and sanitation standards, and deliver exceptional guest dining experiences in a fast-paced, on-board environment.