Onboard Lead Line Cook: Cruise Galley Excellence

American Cruise Lines; Alpena (MI); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health, dental, vision insurance

401(k) plan with match

Job summary

American Cruise Lines is seeking a Lead Line Cook to join our shipboard team for the 2026 season on America’s rivers. You will assist with breakfast, lunch, and dinner, ensuring quality, consistency, and timely service aboard our river ships.

Responsibilities include following menus, managing galley operations, assisting the Executive Chef to maintain safety, sanitation, and inventory controls, and delivering a first-class dining experience for guests and crew during voyage itineraries.

Qualifications

• Preferred Associate’s Degree or culinary certification.
• 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.
• US Coast Guard regulated pre-employment drug test.
• TWIC credential.

Responsibilities

• Commitment to controlling inventory and minimizing food waste through standardized recipes.
• Acknowledge, prepare and serve all special requests and allergies.
• Adhere to strict food safety and sanitation policies in the galley.
• Provide gracious hospitality to guests and crew while staying safe and professional.
• Follow Chefs Manual standards and procedures and ensure timely service.
• Assist in producing and serving crew meals and managing galley staffing.

Skills

Line cook leadership

Menu execution

Food safety

Inventory control

English communication

Education

Culinary training or degree

Job description

American Cruise Lines is seeking a Lead Line Cook to join our shipboard team for the 2026 season on America’s rivers. You will assist with breakfast, lunch, and dinner, ensuring quality, consistency, and timely service aboard our river ships.

Responsibilities include following menus, managing galley operations, assisting the Executive Chef to maintain safety, sanitation, and inventory controls, and delivering a first-class dining experience for guests and crew during voyage itineraries.