Executive Sous Chef

American Cruise Lines•Charleston, SC

1d•Onsite

About The Position

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values— Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships.

Requirements

Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship.
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.
Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This 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.

Nice To Haves

ServSafe Manager Certification strongly preferred.

Responsibilities

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.