Onboard Line Cook: River Cruise Kitchen Pro

American Cruise Lines; Florence (AL); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel expenses covered

Job summary

American Cruise Lines is seeking Line Cooks for the 2026 season on America’s rivers, with meals prepared in a shipboard galley and served to guests aboard a fleet of river vessels.

Responsibilities include working with the Executive/Sous Chef to create diverse menus using fresh ingredients, and maintaining hygiene and safety standards while coordinating with the culinary team for smooth service.

Qualifications

• Minimum 2 years of culinary experience in full-service settings.
• Experience cooking breakfast, lunch, and dinner.
• Familiar with food safety standards.
• Strong problem-solving and time-management skills.
• Effective leadership and excellent communication.

Responsibilities

• Work directly with the Executive Chef/Sous Chef to produce diversified meals for our guests based off of the fresh ingredients.
• Organize your workload in the kitchen so that kitchen processes run efficiently.
• Produce high-quality dishes that follow up the established menu choices.
• Adhere to all the guests’ dietary requests.
• Maintain order and discipline in the kitchen during work hours.
• Ensure that hygiene and food safety standards are placed as a top priority throughout all stages of food preparation.
• Ensure that all meals are prepared as quickly and deliciously as possible.
• Enforce food and safety standards.
• Communication with coworkers is imperative to all meal services.

Skills

Culinary experience

Food safety

Team leadership

Multi-tasking

Job description

American Cruise Lines is seeking Line Cooks for the 2026 season on America’s rivers, with meals prepared in a shipboard galley and served to guests aboard a fleet of river vessels.

Responsibilities include working with the Executive/Sous Chef to create diverse menus using fresh ingredients, and maintaining hygiene and safety standards while coordinating with the culinary team for smooth service.