American Cruise Lines

Regional Corporate Executive Chef

Job Locations US-CT-Guilford
Job ID


The Regional Corporate Chef (RCC) is responsible for overseeing the shipboard culinary operation and managing the Executive Chef for designated ships.  The RCC supervises and trains the shipboard Executive Chefs to ensure that they are providing a high quality, cost effective, and consistent culinary experience for the guests by following approved menus, presentation technique, and standardized recipes. They closely monitor equipment maintenance, report repairs and food inventories to ensure a cost effective operation while meeting budget requirements.


The RCC will work closely with Hotel Managers and Hotel Directors to train the front of the house servers on menu knowledge, ingredients, special diets, and service improvements. The RCC will work closely with the Corporate Executive Chef to communicate the performance of the Chefs and other requirements for a successful operation. The RCC will assist the shipboard Executive Chef with managing the chefs work schedule and coordinating travel.


The RCC reports to the Corporate Executive Chef.



  • Supervises shipboard Executive Chefs
  • Ensures consistency of food quality for guests and crew
  • Ensures Chefs comply with the Operations Manual, Chef Manual, recipe standards, approved menus, and procedures
  • Writes weekly menus from approved list of menu items and recipes using fresh and local ingredientsEnsures that standardized recipes are followed
  • Trains Executive Chefs on proper inventory and ordering procedures
  • Cost effective management of galley to reduce food waste and over production
  • Assists with training new Chefs and recurrent training for Chefs
  • Ensures Chefs are maintaining impeccable cleanliness of galley and store room areas and sanitation standards are followed
  • Ensures all dietary requirements, food allergies, and other special requests are prepared and served to guests
  • Assists with managing dietary restrictions and special requests
  • Ensures compliance with regulations set forth by Food and Drug Administration, US Public Health, US Coast Guard, and other regulatory organizations
  • Ensures consistent and seamless transition between Chefs during turnover of duties due to vacations or change of Chef
  • Completes monthly inventory audit for each ship
  • Complete monthly performance assessment of each Executive Chef and 2nd Chef in region
  • Manages the approved Galley Schedule and communicates changes weekly
  • Creates positive crew experiences and a safe work environment
  • Regular reports to Corporate Executive Chef on performance of Chefs


  • Culinary Arts degree
  • Minimum 10 years’ corporate chef management experience at a full-service hotel, resort, or cruise ship
  • Strong organizational skills and excellent verbal and written communication skills (English)
  • Available to travel and work a flexible schedule including long days for extended periods of time
  • Proficiency in Microsoft Office including Excel and Power Point
  • US Coast Guard regulated pre-employment drug test
  • Ability to motivate, train, and assess individual and team performance
  • Effective time management






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