CULINARY OPERATIONS TRAINER

American Cruise Lines, the largest cruise line in the United States, is seeking a Culinary Trainer to deliver dynamic classroom and hands-on training to shipboard culinary staff.
Based at our Salt Lake City Training Center, this role is ideal for culinary professionals looking to transition from demanding restaurant hours to a consistent daytime schedule with improved work-life balance, while still engaging in a fast-paced, hands-on culinary environment. Reporting to the Culinary Training Executive Chef, you will help ensure our culinary teams uphold the highest standards of service, food safety, and operational excellence.
We are committed to providing a highly personalized, creative, and enjoyable learning environment for our employees. Join a supportive team where you can make a lasting impact, share your culinary expertise, and help shape the skills of shipboard staff. Our company’s values are Optimism, Commitment, Patriotism, and Merit. We live these values every day and we look for people who share them as we Share America’s Story on the Finest American Ships.

QUALIFICATIONS:

• 2–4 years of professional culinary experience (e.g., line cook, sous chef, pastry chef); shipboard experience is a plus.
• Prior experience in training, coaching, or mentoring culinary staff is strongly preferred.
• Proven public speaking and instructional delivery skills are highly valued.
• Culinary Arts degree is a plus but not required with relevant hands-on experience.
• Kitchen management experience is a plus, particularly in leading teams or overseeing operations.
• Knowledge of food safety standards and hospitality-based culinary operations.
• Strong verbal and written communication, organizational, and interpersonal skills.
• Proficiency in Microsoft Office Suite, Teams, and Zoom.

• Facilitate engaging classroom and practical training sessions for shipboard culinary staff.
• Ensure company Standard Operating Procedures (SOPs) and compliance with FDA, USPH, USCG, and other relevant regulations.
• Adapt teaching methods to various learning styles and experience levels.
• Provide clear communication regarding training schedules, expectations, and policies.
• Assess trainee performance to ensure alignment with company standards.
• Mentor new employees and offer constructive feedback to foster professional growth.
• Collaborate with the Culinary Training Executive Chef and Development Team to ensure training materials are effectively delivered.
• Assist in maintaining a fully operational training kitchen by supporting both culinary instruction and daily meal service. Step in as needed to handle food preparation, cooking, and general kitchen responsibilities, with particular focus during non-training periods.