Onboard Lead Line Cook — Fresh, Seasonal Dining

American Cruise Lines; Detroit (MI); On-site; USD 26,000 - 39,000; Full time

Benefits offered by this job

Health, dental, vision insurance

401(k) with match

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines, the largest cruise line in the United States, is seeking a Lead Line Cook to join our shipboard team for the 2026 season aboard America’s rivers. You will assist the Executive Chef/Sous Chef with breakfast, lunch, and dinner production, following the menu matrix and accommodating dietary needs while delivering first‑class dining.

Live onboard with comfortable quarters and a dynamic culinary environment.

Qualifications

• 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).

Responsibilities

• Commitment to controlling inventory and minimizing 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 including temperature, refrigeration, freezing, and cooling logs.
• Responds quickly to guest requests and ensures follow-through of service delivery.
• Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as special onboard events.
• Work closely with the Executive Chef/Sous Chef to ensure guests and crew receive high-quality food with proper presentation and timeliness.
• Assist the Sous Chef with ensuring Galley Steward timecards are submitted and correct.
• Follow approved menus, recipes, and sanitation standards.
• Work with the Executive Chef/Sous Chef to ensure timely ordering and receipt of supplies.
• Assist in proper storage of deliveries.
• 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 of the galley, storage rooms and galley crew rooms.
• supervise Galley Stewards with the Sous Chef and ensure tasks are completed (trash removal, ware washing, organization, cleaning, etc.).
• Communication with all coworkers is imperative to all meal services.

Skills

Line cook experience

English communication

Time management

Team leadership

Education

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

Tools

TWIC Credential

Job description

American Cruise Lines, the largest cruise line in the United States, is seeking a Lead Line Cook to join our shipboard team for the 2026 season aboard America’s rivers. You will assist the Executive Chef/Sous Chef with breakfast, lunch, and dinner production, following the menu matrix and accommodating dietary needs while delivering first‑class dining.

Live onboard with comfortable quarters and a dynamic culinary environment.