Traveling Executive Chef: Regional Cuisine Aboard Luxury Cruises

American Cruise Lines; Vacherie (LA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health, Dental, Vision

401(k) with match

Travel, room and board covered

Uniforms provided

Training provided

Job summary

American Cruise Lines is seeking an experienced Executive Chef to lead the galley aboard our vessels for the 2026 season, planning, preparing, and presenting elevated regional dishes while mentoring a 6-10 person team and ensuring guest satisfaction.

This role requires 6–8+ years in high-volume food service, ServSafe Manager certification preferred, and TWIC. A hands-on leader who thrives under pressure and travels with the fleet is ideal.

Qualifications

• 6–8+ years 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, detail-oriented kitchen leadership.
• Must pass a pre-employment drug test and background check.
• TWIC is required.

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

Communication

Training

Team Management

Job description

American Cruise Lines is seeking an experienced Executive Chef to lead the galley aboard our vessels for the 2026 season, planning, preparing, and presenting elevated regional dishes while mentoring a 6-10 person team and ensuring guest satisfaction.

This role requires 6–8+ years in high-volume food service, ServSafe Manager certification preferred, and TWIC. A hands-on leader who thrives under pressure and travels with the fleet is ideal.