Shipboard Executive Chef — Lead Regional Cuisine Aboard

American Cruise Lines; Gulfport (MS); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health, dental, vision insurance

401(k) with match

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines is seeking an Executive Chef to lead the galley aboard our vessels, delivering regionally inspired cuisine with exceptional guest service. You’ll mentor a 6–10 person team, manage FDA and safety standards, and oversee inventory while maintaining high culinary standards across itineraries.

This full-time, exempt role requires 6–8+ years in resort/hotel banquet settings, ServSafe preferred, and TWIC.

Qualifications

• 6–8+ years in full-service resorts, hotels, country clubs, or banquets.
• ServSafe Manager Certification strongly preferred.
• Strong leadership, communication, and training abilities.
• Proficient with FDA food safety standards and kitchen best practices.
• Ability to manage multiple priorities under pressure.
• Hands-on, collaborative, and detail-oriented kitchen leadership.
• 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 composure.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Communication

Training

Multi-tasking

Calm under pressure

Team player

Detail oriented

Education

ServSafe Manager Certification

Job description

American Cruise Lines is seeking an Executive Chef to lead the galley aboard our vessels, delivering regionally inspired cuisine with exceptional guest service. You’ll mentor a 6–10 person team, manage FDA and safety standards, and oversee inventory while maintaining high culinary standards across itineraries.

This full-time, exempt role requires 6–8+ years in resort/hotel banquet settings, ServSafe preferred, and TWIC.