Shipboard Executive Chef - Regional Cuisine Leader

American Cruise Lines; Moundsville (WV); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k) - 1

Travel, room and board, uniforms, and

Job summary

American Cruise Lines is seeking an Executive Chef to lead our onboard galley, delivering regionally inspired cuisine, and overseeing all meal preparation for guests and crew across itineraries on the ships.

You will mentor a 6-10 person team, ensure FDA and sanitation standards, manage inventory and waste, and adapt to last-minute changes while maintaining exceptional guest dining experiences. This full-time role requires hands-on leadership and the ability to live aboard for extended voyages.

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 kitchen leadership style.

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 quality.

Skills

Leadership

Team management

Food safety knowledge

Communication

Education

ServSafe Manager Certification

Job description

American Cruise Lines is seeking an Executive Chef to lead our onboard galley, delivering regionally inspired cuisine, and overseeing all meal preparation for guests and crew across itineraries on the ships.

You will mentor a 6-10 person team, ensure FDA and sanitation standards, manage inventory and waste, and adapt to last-minute changes while maintaining exceptional guest dining experiences. This full-time role requires hands-on leadership and the ability to live aboard for extended voyages.