Onboard Cruise Line Cook - Fresh, Seasonal Dining

American Cruise Lines; Florence (AL); On-site; USD 40,000 - 68,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel expenses covered

Room & board provided

Uniforms provided

Training provided

Job summary

American Cruise Lines is seeking cooks to join the shipboard culinary team for the 2026 season on America’s rivers. Cooks will work with the Executive and Sous Chefs to produce breakfast, lunch, and dinner using fresh ingredients.

You will live onboard, work a demanding schedule seven days a week with a 6 weeks on / 2 weeks off rotation. The role requires experience, strong cuisine credentials, and ability to pass drug and background checks, plus TWIC credentials and safety standards compliance.

Qualifications

• Minimum 2 years of culinary experience in full-service setting.
• Experience cooking breakfast, lunch and dinner.
• Familiar with food safety standards.
• Problem solving, organizational and self-motivation skills.
• Effective leadership and communication abilities.

Responsibilities

• Work with Executive/Sous Chef to prepare diverse meals.
• Organize kitchen workload for efficient operations.
• Produce high-quality dishes per menu recommendations.
• Adhere to guests' dietary requests.
• Maintain kitchen order and discipline during shifts.
• Uphold hygiene and food safety standards.
• Ensure meals are prepared quickly and deliciously.
• Enforce food safety standards.
• Communicate with team to coordinate meals.

Skills

Culinary experience

Cooking breakfast lunch dinner

Food safety

Problem solving

Organizational skills

Leadership

Communication

Drug test

Criminal background check

TWIC

On-board mobility

Tools

None

Job description

American Cruise Lines is seeking cooks to join the shipboard culinary team for the 2026 season on America’s rivers. Cooks will work with the Executive and Sous Chefs to produce breakfast, lunch, and dinner using fresh ingredients.

You will live onboard, work a demanding schedule seven days a week with a 6 weeks on / 2 weeks off rotation. The role requires experience, strong cuisine credentials, and ability to pass drug and background checks, plus TWIC credentials and safety standards compliance.