Lead Line Cook

American Cruise Lines; Portland (OR); On-site; USD 85,000 - 90,000; Part time

Job summary

A prominent cruise line is seeking a Lead Line Cook to join their shipboard team in Portland, OR. The ideal candidate will have extensive culinary experience and strong leadership skills. Responsibilities include assisting in meal preparation, ensuring food safety, and supervising the galley team. The position involves working long hours during 6-week onboard shifts, with accommodations provided. Competitive salary range of $85,000–$90,000 annually.

Benefits

Travel expenses covered

Accommodation and meals provided

Paid training from industry experts

Qualifications

• Minimum 4 years’ experience at a full-service restaurant, hotel, resort, or cruise ship.
• Available to travel and work a flexible schedule including long days.
• Must be able to lift at least 50 lbs. without struggle.

Responsibilities

• Assist Executive Chef/Sous Chef with meal preparation and service.
• Ensure food safety and sanitation policies are adhered to.
• Supervise and assist Galley Stewards in daily operations.

Skills

Organizational skills

Verbal communication (English)

Line experience

Team management

Flexibility

Education

Associate’s Degree in Culinary Arts or Hotel & Restaurant Management

Tools

ServSafe certification

Job description

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American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2025 season on America’s rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience.

Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of “all” food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks 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.

While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view.

Responsibilities

• Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes.
• Ensures “all” special requests and allergies are acknowledged, prepared and served accordingly.
• Adheres to the strict food safety and sanitation policies within the galley.
• Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.
• Adheres to all American Cruise Lines’ Chefs Manual standards and procedures.
• Anticipates the needs of both guests and crew.
• Assists in the production and service of all Crew meals.
• Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs.
• Responds quickly to guest requests and ensure follow through of service delivery.
• Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events.
• Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to.
• Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct.
• Follow approved menus, standardized recipes, and food sanitation standards.
• Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner.
• Assist in orchestration of proper storage of deliveries in appropriate areas of the galley.
• Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef.
• Create positive crew experiences and a healthy work environment.
• Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms.
• Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware.
• Communication with all coworkers is imperative to all meal services.
  
  

Qualifications

• Must be able to work around 14 hours per day.
• Preferred Associate’s Degree in Culinary Arts or Hotel & Restaurant Management.
• Minimum 4 years’ experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have “Line” experience with breakfast, lunch, dinner, and buffets.
• 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.
• Must be able to lift at least 50 lbs. without struggle.
• US Coast Guard regulated pre-employment drug test.
• Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day.
• ServSafe certified.
• Transportation Worker Identification Credential (TWIC)
  
  

Work Schedule

• 7 days per week while onboard the ship.
• 6 weeks working and living onboard the ship with 2 weeks of unpaid vacation.
• Accommodations and meals are provided onboard.
• Covered Expenses – American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts.
• Job sites across the nation.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Temporary

Job function

• Job function

  Management and Manufacturing

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