Executive Chef

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world‑class cuisine while sharing America’s story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That’s why we’re searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high‑performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you’ll be responsible for delivering an unforgettable culinary experience—planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You’ll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. We are driven by our values— Optimism, Commitment, Patriotism, and Merit . These values shape our culture, our service, and our people, guiding us to share America’s story on the finest American ships. Responsibilities Lead all meal preparation for both guests and crew onboard. Execute regionally inspired menus using fresh, local ingredients. Coach and manage a galley team of 6–10 in a hands‑on environment. Ensure kitchen operations meet FDA, sanitation, and safety standards. Oversee food inventory, portion control, and waste reduction. Adapt quickly to last‑minute changes while maintaining a calm, can‑do approach. Provide an unforgettable dining experience for every guest. Qualifications 6–8+ years’ experience 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. A hands‑on, collaborative, and detail‑oriented approach to kitchen leadership. Must pass a pre‑employment drug test and background check. TWIC (Transportation Worker Identification Credential) is required. Ability to perform the essential functions of the job with or without accommodation. Work Schedule 7 days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship / 1 to 2 weeks off. This is a full‑time, exempt position. Essential Functions Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as surge, sway, heave, roll, pitch, and yaw. The position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. Ability to speak, read, and understand basic cooking recipes and adhere to directions. Ability to multi‑task, take direction, and be a team player. Ability to work with composure under pressure. Ability to work around 12 hours per day. Ability to assist in the event of an on‑board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. Ability to stand for your entire shift. Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. Ability to frequently bend, squat and reach. Ability to live and work on board a vessel for extended periods of time. Ability to use stairs frequently. Compensation and Benefits Competitive daily rate. Health, dental, vision, and 401(k) with match. Covered expenses: travel, room and board, uniforms, and training provided by American Cruise Lines. Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. The company bases all employment decisions on business needs, job requirements, and individual qualifications without regard to protected characteristics. #J-18808-Ljbffr