Onboard Cruise Line Cook — River Dining Pro

American Cruise Lines; Coinjock (NC); On-site; USD 33,000 - 59,000; Full time

Benefits offered by this job

Health, dental, vision

Room and board included

401(k) with match

Job summary

American Cruise Lines, the largest cruise line in the United States, is hiring cooks for the 2026 season aboard its river ships. You will join a culinary team to prepare breakfast, lunch, and dinner using fresh ingredients and regional menus, under the supervision of the Executive/Sous Chef.

You must have at least 2 years of culinary experience in full-service venues, be capable of leading and coordinating tasks, and meet safety and TWIC credential requirements.

Qualifications

• Minimum 2 years of culinary experience in full-service settings.
• Must have experience cooking breakfast, lunch, and dinner.
• Familiar with food safety standards.
• Possess problem solving and organizational skills.
• Effective leadership and time management abilities.
• Excellent oral communication and interpersonal skills.
• Must pass pre-employment drug test and criminal background check.
• TWIC credential required.

Responsibilities

• Prepare diversified meals based on fresh ingredients under supervision of Executive/Sous Chef.
• Organize workload to ensure efficient kitchen operations.
• Produce high-quality dishes following established menus.
• Adhere to guests' dietary requests and safety standards.
• Maintain order and discipline in the kitchen.
• Ensure hygiene and food safety throughout all prep stages.
• Aim for fast, delicious meal service and consistent quality.
• Communicate effectively with coworkers during service.

Skills

Culinary experience

Food safety

Leadership

Communication

Team player

Drug test readiness

Background check

TWIC credential

Tools

TWIC

Job description

American Cruise Lines, the largest cruise line in the United States, is hiring cooks for the 2026 season aboard its river ships. You will join a culinary team to prepare breakfast, lunch, and dinner using fresh ingredients and regional menus, under the supervision of the Executive/Sous Chef.

You must have at least 2 years of culinary experience in full-service venues, be capable of leading and coordinating tasks, and meet safety and TWIC credential requirements.