Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive daily rate
Health Insurance
Dental Insurance
Vision Insurance
401(k) with match
Covered travel expenses
Paid Time Off
Job Description
American Cruise Lines is the largest cruise line operating exclusively in the United States, renowned for delivering exceptional and intimate small-ship cruising experiences along America’s picturesque rivers. With a modern fleet of riverboats and iconic paddlewheelers that carry no more than 200 guests, the company offers a unique and personalized approach to river cruising, delivering the finest American travel stories onboard their vessels. Constantly expanding with newly constructed vessels joining their fleet, American Cruise Lines emphasizes quality, comfort, and authenticity in all facets of their service, appealing to travelers seeking a distinctly American adventure on the rivers.
The role of Executive Sous Chef at American Cruise Lines is a vital and dynamic culinary position that calls for a talented and experienced chef to join the team for the 2026 season. This full-time and exempt position offers a competitive daily rate along with comprehensive benefits including health, dental, vision insurance, and a 401(k) plan with company match, along with covered expenses such as travel, room, board, uniforms, and training. As an Executive Sous Chef, you will work closely with the Executive Chef to create and execute diverse and inspired menus that cater to both guests and crew alike. The emphasis on fresh, regional ingredients ensures menus offer local specialties with an elevated taste experience.
In this role, you will be an integral member of the culinary team responsible not only for guest meal services across breakfast, lunch, and dinner but also for preparing nutritious, delicious, and varied buffet-style meals for the crew. Ensuring meal quality and satisfaction for the crew, who often cannot dine ashore, is key to maintaining a motivated and happy team onboard. Attention to dietary restrictions and allergies is paramount, as meals must be well-balanced and accommodate various needs with taste and nutrition at the forefront.
The Executive Sous Chef also plays a crucial leadership role in kitchen operations, maintaining order, discipline, and efficiency during meal preparations. Food safety and hygiene standards are top priorities, and every dish is crafted promptly without compromising flavor or quality. You will ensure that the kitchen runs smoothly, supporting seamless service and collaboration within the culinary team. The position requires exceptional organizational skills, composure under pressure, and a passion for culinary excellence.
Working onboard a vessel means that the Executive Sous Chef should be able to thrive in a unique and sometimes challenging environment, adapting to the ship's movements and conditions while maintaining the highest standards of food production and service. The job schedule is intensive, with 7 days per week onboard shifts lasting 6 to 8 weeks, followed by 1 to 2 weeks off. This schedule demands strong physical stamina and the mental resilience to work long hours under varying conditions.
Joining American Cruise Lines means becoming part of a company driven by strong values of optimism, commitment, patriotism, and merit. These values shape company culture and customer experiences, offering employees not just a job but a chance to contribute to sharing America’s story through unforgettable river cruise journeys. As an Executive Sous Chef, you will be at the heart of this mission, showcasing your culinary skills while enhancing the overall guest and crew experience with every meal served.
The role of Executive Sous Chef at American Cruise Lines is a vital and dynamic culinary position that calls for a talented and experienced chef to join the team for the 2026 season. This full-time and exempt position offers a competitive daily rate along with comprehensive benefits including health, dental, vision insurance, and a 401(k) plan with company match, along with covered expenses such as travel, room, board, uniforms, and training. As an Executive Sous Chef, you will work closely with the Executive Chef to create and execute diverse and inspired menus that cater to both guests and crew alike. The emphasis on fresh, regional ingredients ensures menus offer local specialties with an elevated taste experience.
In this role, you will be an integral member of the culinary team responsible not only for guest meal services across breakfast, lunch, and dinner but also for preparing nutritious, delicious, and varied buffet-style meals for the crew. Ensuring meal quality and satisfaction for the crew, who often cannot dine ashore, is key to maintaining a motivated and happy team onboard. Attention to dietary restrictions and allergies is paramount, as meals must be well-balanced and accommodate various needs with taste and nutrition at the forefront.
The Executive Sous Chef also plays a crucial leadership role in kitchen operations, maintaining order, discipline, and efficiency during meal preparations. Food safety and hygiene standards are top priorities, and every dish is crafted promptly without compromising flavor or quality. You will ensure that the kitchen runs smoothly, supporting seamless service and collaboration within the culinary team. The position requires exceptional organizational skills, composure under pressure, and a passion for culinary excellence.
Working onboard a vessel means that the Executive Sous Chef should be able to thrive in a unique and sometimes challenging environment, adapting to the ship's movements and conditions while maintaining the highest standards of food production and service. The job schedule is intensive, with 7 days per week onboard shifts lasting 6 to 8 weeks, followed by 1 to 2 weeks off. This schedule demands strong physical stamina and the mental resilience to work long hours under varying conditions.
Joining American Cruise Lines means becoming part of a company driven by strong values of optimism, commitment, patriotism, and merit. These values shape company culture and customer experiences, offering employees not just a job but a chance to contribute to sharing America’s story through unforgettable river cruise journeys. As an Executive Sous Chef, you will be at the heart of this mission, showcasing your culinary skills while enhancing the overall guest and crew experience with every meal served.
Job Requirements
- Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship
- ServSafe Manager Certification strongly preferred
- Transportation Worker Identification Credential (TWIC)
- Familiar with food safety standards
- Must be able to multi-task, take direction, and be a team player
- Ability to work with composure under pressure
- Must possess problem solving skills, self-motivation, and organization
- Must be able to speak, read, and understand basic cooking recipes and adhere to directions
- An effective leader who can effectively control his/her time management
- Excellent oral communication and interpersonal skills
- US Coast Guard regulated pre-employment drug test
- Training and teaching experience
- Ability to perform the essential functions of the job with or without accommodation
Job Qualifications
- Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship
- ServSafe Manager Certification strongly preferred
- Transportation Worker Identification Credential (TWIC)
- Familiar with food safety standards
- Must be able to multi-task, take direction, and be a team player
- Ability to work with composure under pressure
- Must possess problem solving skills, self-motivation, and organization
- Must be able to speak, read, and understand basic cooking recipes and adhere to directions
- An effective leader who can effectively control his/her time management
- Excellent oral communication and interpersonal skills
- US Coast Guard regulated pre-employment drug test
- Training and teaching experience
- Ability to perform the essential functions of the job with or without accommodation
Job Duties
- Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients
- Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction
- Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided
- Organize the work in the kitchen so that kitchen processes run efficiently
- Produce high quality guest dishes that follow the established menu choices
- Adhere to all guest and crew dietary requests and restrictions
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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