Shipboard Sous Chef – Culinary Leader on US River Cruises

American Cruise Lines; Portsmouth (VA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board covered

Job summary

American Cruise Lines seeks a talented Sous Chef to join our culinary team for the 2026 season aboard our intimate vessels. You will assist the Executive Chef in creating diverse menus using fresh regional ingredients and lead the kitchen during service on breakfast, lunch, and dinner.

You will ensure consistent world-class cuisine across the ship, uphold hygiene standards, and manage the culinary team to deliver flawless guest experiences.

Qualifications

• Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• TWIC (Transportation Worker Identification Credential) required.

Responsibilities

• Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients.
• Oversee the culinary team to produce cafe, buffet, and hors d'oeuvres food, maintaining high guest scores.
• Ensure the same level of world class culinary skill and presentation across the ship.
• Organize the work in the kitchen so that kitchen processes run efficiently.
• Produce high quality dishes that follow the established menu choices.
• Adhere to all guest dietary requests.
• Maintain order and discipline in the kitchen during work hours.
• Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation.
• Ensure that all meals are prepared as quickly and deliciously as possible.
• Enforce food and safety standards.

Skills

Leadership

Teamwork

Communication

Problem solving

Time management

Adaptability

Job description

American Cruise Lines seeks a talented Sous Chef to join our culinary team for the 2026 season aboard our intimate vessels. You will assist the Executive Chef in creating diverse menus using fresh regional ingredients and lead the kitchen during service on breakfast, lunch, and dinner.

You will ensure consistent world-class cuisine across the ship, uphold hygiene standards, and manage the culinary team to deliver flawless guest experiences.