Shipboard Executive Chef - Regional Cuisine Leader

American Cruise Lines; Wrangell (AK); On-site; USD 111,000 - 166,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel covered

Room and board included

Uniforms

Job summary

American Cruise Lines is seeking an Executive Chef to lead a galley team aboard our ships, delivering elevated, regionally inspired cuisine across America's waterways. You will mentor a 6–10 person crew, plan and present dishes with care, and ensure taste and presentation meet our high standards while traveling extensively.

This full-time exempt role requires 6–8+ years of culinary leadership, ServSafe preferred, and the ability to manage multiple priorities under pressure.

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.
• A hands-on, collaborative, and detail-oriented approach to kitchen leadership.
• Must pass a pre-employment drug test and background check.
• TWIC (Transportation Worker Identification Credential) is required.
• Ability to perform the essential functions of the job with or without accommodation.

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 management

Food safety compliance

Menu development

Job description

American Cruise Lines is seeking an Executive Chef to lead a galley team aboard our ships, delivering elevated, regionally inspired cuisine across America's waterways. You will mentor a 6–10 person crew, plan and present dishes with care, and ensure taste and presentation meet our high standards while traveling extensively.

This full-time exempt role requires 6–8+ years of culinary leadership, ServSafe preferred, and the ability to manage multiple priorities under pressure.