Shipboard Sous Chef — Lead Culinary Team Aboard

American Cruise Lines; Alaska; On-site; USD 65,000 - 92,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel & lodging covered

Job summary

American Cruise Lines seeks talented Sous Chefs to join our culinary team for the 2026 season aboard our intimate vessels. You will craft diverse menus with fresh ingredients and lead the kitchen to deliver café, buffet, and main restaurant items of exceptional quality.

Join a team that values optimism, commitment, patriotism, and merit as you work seven days a week onboard, ensuring fast, delicious meals and adherence to safety standards across all services.

Qualifications

• Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship.
• ServSafe Manager Certification strongly preferred.
• Familiar with food safety standards.
• Must possess problem solving skills, self-motivation, and organization.
• Effective leadership with time management.

Responsibilities

• Work with the Executive Chef to produce diversified menus using fresh ingredients.
• Oversee the culinary team for café, buffet, and hors d’oeuvres food and maintain high guest scores.
• Ensure world-class culinary skill and presentation across all ship food.
• Organize kitchen work to run efficiently and produce high-quality dishes.
• Adhere to guest dietary requests and maintain food hygiene and safety standards.
• Maintain order, discipline, and teamwork in kitchen during shifts.

Skills

Culinary leadership

Menu planning

Food safety

Communication

Team collaboration

Problem solving

Organization

Job description

American Cruise Lines seeks talented Sous Chefs to join our culinary team for the 2026 season aboard our intimate vessels. You will craft diverse menus with fresh ingredients and lead the kitchen to deliver café, buffet, and main restaurant items of exceptional quality.

Join a team that values optimism, commitment, patriotism, and merit as you work seven days a week onboard, ensuring fast, delicious meals and adherence to safety standards across all services.