Onboard River Cruise Cook — First‑Class Dining

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

Benefits offered by this job

Health benefits

401(k) with match

Travel & room provided

Uniforms supplied

Job summary

American Cruise Lines is seeking skilled cooks for our shipboard culinary team for the 2026 season aboard America’s rivers. You will work with the culinary team to prepare breakfast, lunch, and dinner, using fresh ingredients and regionally inspired menus to deliver exceptional dining experiences.

Responsibilities include coordinating with the Executive/Sous Chef, ensuring meal quality, and maintaining high hygiene and safety standards while meeting guests' dietary requests.

Qualifications

• Minimum 2 years of culinary experience in full-service resort, hotel, country club or full-service restaurant.
• Experience cooking breakfast, lunch, and dinner.
• Familiar with food safety standards.
• Able to pass a pre-employment drug test.
• Able to complete a criminal background check.
• TWIC credential.

Responsibilities

• Work directly with the Executive Chef/Sous Chef to produce diversified meals for guests based on fresh ingredients.
• Organize workload in the kitchen for efficient processes.
• Produce high-quality dishes following the established menu.
• Adhere to guests' dietary requests.
• Maintain order and discipline in the kitchen during work hours.
• Ensure hygiene and food safety standards are prioritized throughout all stages of food preparation.
• Ensure meals are prepared quickly and deliciously.
• Enforce food and safety standards.
• Communicate with coworkers during all meal services.

Skills

Culinary experience

Food safety knowledge

Communication skills

Leadership ability

Job description

American Cruise Lines is seeking skilled cooks for our shipboard culinary team for the 2026 season aboard America’s rivers. You will work with the culinary team to prepare breakfast, lunch, and dinner, using fresh ingredients and regionally inspired menus to deliver exceptional dining experiences.

Responsibilities include coordinating with the Executive/Sous Chef, ensuring meal quality, and maintaining high hygiene and safety standards while meeting guests' dietary requests.