Executive Culinary Leader

Toledo, OH, USA|Travel

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Benefits

competitive daily rate

Health Insurance

Dental Insurance

Vision Insurance

401(k) with match

travel expenses covered

Room and board provided

Job Description

American Cruise Lines is the largest U.S. cruise line, offering over 50 breathtaking itineraries across America's waterways. Known for delivering exceptional travel experiences combined with world-class cuisine, American Cruise Lines focuses on creating unforgettable moments for their guests through high-quality service and regionally inspired dining. The company is dedicated to sustainable practices, utilizing fresh, local ingredients to enhance the culinary experiences onboard each ship. As part of their commitment to excellence, they provide their employees with a dynamic work environment, allowing culinary professionals to grow while experiencing the beauty of cruising through diverse American landscapes.

The role of Executive Culinary Leader at American Cruise Lines is a unique and prestigious opportunity for culinary professionals passionate about leadership and excellence in food preparation. This full-time, exempt position requires the candidate to live and work onboard one of the cruise vessels, leading a galley team of 6-10 members in delivering exceptional meal experiences to guests and crew alike. The Executive Culinary Leader crafts menus inspired by the regions the cruises traverse, ensuring that every dish reflects the local flavors and seasonal ingredients, creating memorable dining events for passengers.

The position demands strong leadership skills, an ability to manage multiple priorities under pressure, and a hands-on approach to kitchen management. The individual will be responsible for all aspects of kitchen operations, including compliance with FDA regulations, sanitation, and safety standards. Duties include overseeing food inventory, portion control, waste reduction, and adapting swiftly to last-minute changes while maintaining calm composure. This role is perfect for culinary leaders who thrive in dynamic, fast-paced environments and enjoy mentoring team members to achieve high standards of professionalism and culinary excellence. The candidate must be physically capable of meeting the unique demands of working onboard a vessel subject to ship motions and extended hours. American Cruise Lines offers competitive compensation, health benefits, and covers travel, room, board, uniforms, and training expenses for this position. Joining American Cruise Lines as an Executive Culinary Leader provides not only career growth and leadership opportunity but also a chance to travel extensively and share outstanding regional cuisine with discerning guests.

Job Requirements

6-8+ years of professional culinary experience
ServSafe Manager Certification preferred
ability to lead and mentor a culinary team
thorough knowledge of FDA food safety and sanitation standards
capability to work 7 days a week onboard the ship
willingness to live and work on a vessel for extended periods
ability to pass pre-employment drug test and background check
possession of TWIC credential
physical ability to perform essential functions including lifting up to 50 lbs, standing for long periods, and climbing ladders
availability for 12-hour workdays
flexibility to adapt to ship motions and emergency situations

Job Qualifications

6-8+ years of experience in full-service resorts, hotels, country clubs, or banquet settings
ServSafe Manager Certification strongly preferred
exceptional leadership, communication, and training skills
thorough knowledge of FDA food safety standards and best kitchen practices
ability to manage multiple priorities in a high-pressure environment
a hands-on, collaborative approach to kitchen leadership
must pass a pre-employment drug test and background check
TWIC (Transportation Worker Identification Credential) required
ability to perform essential job functions with or without accommodation

Job Duties

Lead all meal preparation for guests and crew onboard
create and execute regionally inspired menus using fresh, local ingredients
mentor and manage a galley team of 6-10 in a collaborative environment
ensure kitchen operations comply with FDA, sanitation, and safety standards
oversee food inventory, portion control, and implement waste reduction strategies
adapt to last-minute changes while maintaining composure and a positive approach
deliver an unforgettable dining experience for every guest