American Cruise Lines
Join to apply for the
Sous Chef
role at
American Cruise Lines .
American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing an intimate small‑ship experience along America’s rivers.
Exceptional cuisine is prepared using only the freshest ingredients, inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team, creating a unique array of dishes that are full of delicious flavor across breakfast, lunch, dinner, café food, and hors d’oeuvres.
At American Cruise Lines, we are driven by our values— Optimism, Commitment, Patriotism, and Merit . These values shape our culture, service, and people, guiding us to share America’s story on the finest American ships.
Responsibilities
Work directly with the Executive Chef to produce diversified menus using fresh ingredients.
Oversee the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvre food, maintaining high guest scores.
Ensure consistency in world‑class culinary skill and presentation from the main restaurant to all food served throughout the vessel.
Organize kitchen processes for efficiency.
Produce high quality dishes that follow the established menu choices.
Adhere to all guest dietary requests.
Maintain order and discipline in the kitchen during work hours.
Ensure hygiene and food safety standards are a top priority throughout all stages of food preparation.
Prepare meals quickly and deliciously.
Enforce food and safety standards.
Qualifications
Minimum 5 years of culinary experience in a full‑service resort, hotel, or cruise ship.
ServSafe Manager Certification strongly preferred.
Familiarity with food safety standards.
Ability to multi‑task, take direction, and be a team player.
Ability to work with composure under pressure.
Problem‑solving skills, self‑motivation, and organization.Basic reading and understanding of cooking recipes and adherence to directions.
Effective leadership with strong time‑management skills.
Excellent oral communication and interpersonal skills.
Must pass a pre‑employment drug test.
Complete criminal background check.
Training and teaching experience.
Ability to participate in a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off.
Transportation Worker Identification Credential (TWIC).
Work Schedule
7 days per week while onboard the ship.
6 to 8 weeks working and living onboard the ship.
1 to 2 weeks shore leave vacation.
Perks
Benefits package including medical, dental, and matching 401(k).
Complimentary travel accommodations.
Training programs to support you.
Continuous growth within the company.
Travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts provided by American Cruise Lines.
Job sites across the nation.
Seniority Level: Mid‑Senior
Employment Type: Full‑time
Job Function: Management and Manufacturing
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Sous Chef
role at
American Cruise Lines .
American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing an intimate small‑ship experience along America’s rivers.
Exceptional cuisine is prepared using only the freshest ingredients, inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team, creating a unique array of dishes that are full of delicious flavor across breakfast, lunch, dinner, café food, and hors d’oeuvres.
At American Cruise Lines, we are driven by our values— Optimism, Commitment, Patriotism, and Merit . These values shape our culture, service, and people, guiding us to share America’s story on the finest American ships.
Responsibilities
Work directly with the Executive Chef to produce diversified menus using fresh ingredients.
Oversee the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvre food, maintaining high guest scores.
Ensure consistency in world‑class culinary skill and presentation from the main restaurant to all food served throughout the vessel.
Organize kitchen processes for efficiency.
Produce high quality dishes that follow the established menu choices.
Adhere to all guest dietary requests.
Maintain order and discipline in the kitchen during work hours.
Ensure hygiene and food safety standards are a top priority throughout all stages of food preparation.
Prepare meals quickly and deliciously.
Enforce food and safety standards.
Qualifications
Minimum 5 years of culinary experience in a full‑service resort, hotel, or cruise ship.
ServSafe Manager Certification strongly preferred.
Familiarity with food safety standards.
Ability to multi‑task, take direction, and be a team player.
Ability to work with composure under pressure.
Problem‑solving skills, self‑motivation, and organization.Basic reading and understanding of cooking recipes and adherence to directions.
Effective leadership with strong time‑management skills.
Excellent oral communication and interpersonal skills.
Must pass a pre‑employment drug test.
Complete criminal background check.
Training and teaching experience.
Ability to participate in a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off.
Transportation Worker Identification Credential (TWIC).
Work Schedule
7 days per week while onboard the ship.
6 to 8 weeks working and living onboard the ship.
1 to 2 weeks shore leave vacation.
Perks
Benefits package including medical, dental, and matching 401(k).
Complimentary travel accommodations.
Training programs to support you.
Continuous growth within the company.
Travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts provided by American Cruise Lines.
Job sites across the nation.
Seniority Level: Mid‑Senior
Employment Type: Full‑time
Job Function: Management and Manufacturing
#J-18808-Ljbffr