Shipboard Executive Sous Chef — Lead Culinary on US Cruises

American Cruise Lines; Dubuque (IA); On-site; USD 65,000 - 92,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) with match

Travel, room and board provided

Job summary

American Cruise Lines seeks Executive Sous Chefs for the 2026 season to design diversified menus and lead the kitchen team aboard intimate riverboats and paddlewheelers. You will prepare breakfast, lunch, and dinner for crew and guests, ensuring high-quality meals and strict adherence to dietary requests.

With a focus on fresh ingredients and regional specialties, you will collaborate with the Executive Chef, supervise crew meals, and maintain top hygiene and safety standards across all service

Qualifications

• Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
• Must be able to multi-task, take direction, and be a team player.
• Excellent oral communication and interpersonal skills.
• US Coast Guard regulated pre-employment drug test.

Responsibilities

• Collaborate with Executive Chef to create diversified guest menus using fresh ingredients.
• Prepare daily diverse buffets for crew meals (breakfast, lunch, dinner).
• Monitor crew meal satisfaction and adjust offerings accordingly.
• Organize kitchen operations for efficient workflow and high quality service.
• Prepare high quality guest dishes following established menus and dietary requests.
• Maintain hygiene and food safety standards across all food prep stages.
• Ensure meals are prepared quickly and deliciously while enforcing safety standards.

Skills

Leadership

Multi-tasking

Team player

Food safety

Ability to work under pressure

Communication skills

Education

ServSafe Manager Certification

Tools

TWIC

Job description

American Cruise Lines seeks Executive Sous Chefs for the 2026 season to design diversified menus and lead the kitchen team aboard intimate riverboats and paddlewheelers. You will prepare breakfast, lunch, and dinner for crew and guests, ensuring high-quality meals and strict adherence to dietary requests.

With a focus on fresh ingredients and regional specialties, you will collaborate with the Executive Chef, supervise crew meals, and maintain top hygiene and safety standards across all service