Onboard Cook: River Cruise Culinary Pro

American Cruise Lines; Bar Harbor (ME); On-site; USD 28,000 - 39,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel and room covered

Uniforms provided

Onboard training

Job summary

American Cruise Lines, the largest cruise line in the United States, is seeking Cooks to join our shipboard team for the 2026 season on America’s rivers. You will work with the Executive Chef and Sous Chef to prepare breakfast, lunch, and dinner, ensuring a first-class dining experience and adherence to dietary requests while maintaining top hygiene standards.

These on-board roles are full-time and exempt, with a seven-day work schedule, six weeks on and two weeks off.

Qualifications

• Minimum 2 years of culinary experience in full-service resort, hotel, country club or full-service restaurant.
• Experience cooking breakfast, lunch, and dinner.
• Familiar with food safety standards.
• An effective leader with strong time management and organizational skills.

Responsibilities

• Work with Executive Chef/Sous Chef to prepare diversified meals from fresh ingredients.
• Organize workload to ensure kitchen processes run efficiently.
• Produce high-quality dishes following established menus.
• Adhere to guests' dietary requests and hygiene standards.
• Maintain order and discipline in the kitchen during shifts.
• Ensure meals are prepared quickly and to a high standard.
• Communicate effectively with coworkers during service.

Skills

Culinary Skills

Kitchen Leadership

Food Safety

Multi-tasking

Tools

TWIC Credential

Job description

American Cruise Lines, the largest cruise line in the United States, is seeking Cooks to join our shipboard team for the 2026 season on America’s rivers. You will work with the Executive Chef and Sous Chef to prepare breakfast, lunch, and dinner, ensuring a first-class dining experience and adherence to dietary requests while maintaining top hygiene standards.

These on-board roles are full-time and exempt, with a seven-day work schedule, six weeks on and two weeks off.