Executive Sous Chef

Gulfport, MS, USA|Travel

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive daily rate

Health Insurance

Dental Insurance

Vision Insurance

401(k) with match

Covered travel expenses

Paid training

Job Description

American Cruise Lines, the largest cruise line operating exclusively within the United States, is a prestigious company dedicated to providing exceptional small-ship cruising experiences along America’s scenic rivers. Known for its modern riverboats and iconic paddlewheelers, the company ensures that no vessel carries more than 200 guests, fostering an intimate and personalized atmosphere. With a continually expanding fleet of newly constructed vessels, American Cruise Lines emphasizes superior service, comfort, and an authentic encounter with America’s natural and cultural heritage. The company is built upon core values of optimism, commitment, patriotism, and merit, which collectively influence its culture, service standards, and dedicated workforce.

The role of Executive Sous Chef at American Cruise Lines is a vital and dynamic position responsible for delivering outstanding culinary experiences for guests and crew aboard these vessels during the 2026 season. As an Executive Sous Chef, you will collaborate closely with the Executive Chef to create innovative, regionally inspired menus using only the freshest ingredients. Your responsibilities will span all meal services, including breakfast, lunch, and dinner. You will oversee food production, ensuring consistently high-quality dishes while maintaining a safe, hygienic kitchen environment. The role demands exceptional culinary skills, leadership, and multitasking abilities, as you will manage kitchen operations to guarantee flawless service.

In addition to catering to guests, a significant part of your responsibility is to prepare nutritious, balanced, and appetizing buffet-style meals for the ship’s crew. A well-nourished crew contributes to the overall success and morale on board, and therefore, you must take care to accommodate any food allergies, dietary restrictions, and preferences. The job requires thorough attention to detail and maintaining high standards, especially given the unique challenges of limited dining options when ashore is not available. This role offers a rewarding opportunity to be part of a prestigious, value-driven company where your culinary expertise will contribute meaningfully to memorable experiences for all aboard.

American Cruise Lines fosters a work environment that prizes teamwork, high standards of service, and dedication to excellence. You will work alongside a highly skilled culinary team, ensuring smooth kitchen operations and supporting the ship’s mission to share America’s story through exceptional hospitality. This full-time, exempt position requires adaptability to life on a ship, including physical demands and a work schedule that typically involves 6 to 8 weeks onboard followed by 1 to 2 weeks off. Comprehensive benefits, competitive compensation, and essential travel, lodging, and training expenses coverage enhance the appeal of this unique and prestigious culinary leadership role.

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