Cook Dishes, Food Safety, Menu Development, Multitasking, Quality Management, ServSafe Certification, Service Delivery, Team Lead/Manager
Seeking experienced Executive Sous Chef for a small-ship cruise line operating within the U.S. for the 2026 season.
Responsibilities include
- assisting in menu creation using fresh, regional ingredients
- preparing nutritious, balanced meals for guests and crew
- ensuring food safety, hygiene, and dietary restrictions are met
- overseeing kitchen operations, maintaining quality, and managing team discipline
- working closely with the culinary team to deliver exceptional service
Qualifications include - minimum 5 years culinary experience in resorts, hotels, or cruise ships
- ServSafe certification preferred
- ability to work in a fast-paced environment, multi-task, and lead a team
- must live and work onboard for 6-8 weeks at a time
Benefits include competitive pay, health coverage, 401(k), travel, uniforms, and training. Candidates must pass background checks and be adaptable to shipboard living.