Shipboard Executive Chef - Lead Regional Cuisine at Sea

American Cruise Lines; Bath (ME); On-site; USD 74,000 - 129,000; Full time

Benefits offered by this job

Health insurance

Vision

Dental

401(k) with match

Travel provided

Job summary

American Cruise Lines seeks an Executive Chef to join our shipboard team for the 2026 cruising season, leading a galley crew and delivering regionally inspired cuisine while traveling across America's waterways.

You will mentor a 6–10 person team, ensure FDA sanitation standards, pass pre-employment checks including TWIC, and provide exceptional guest dining experiences onboard seven days per week.

Qualifications

• 6–8+ years’ experience 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, and detail-oriented approach to kitchen leadership.
• Must pass a pre-employment drug test and background check.
• TWIC credential is 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, can-do approach.
• Providing an unforgettable dining experience for every guest.

Skills

Leadership

Team training

Food safety knowledge

FDA standards

Multitasking

Communication

Onboard kitchen leadership

Tools

ServSafe Manager Certification

TWIC credential

Job description

American Cruise Lines seeks an Executive Chef to join our shipboard team for the 2026 cruising season, leading a galley crew and delivering regionally inspired cuisine while traveling across America's waterways.

You will mentor a 6–10 person team, ensure FDA sanitation standards, pass pre-employment checks including TWIC, and provide exceptional guest dining experiences onboard seven days per week.