Shipboard Line Cook — Fresh Cuisine Onboard

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

Benefits offered by this job

Health, dental, vision

401(k) with match

Room and board provided

Job summary

American Cruise Lines, the largest cruise line in the United States, is seeking Line Cooks to join our shipboard team for the 2026 season aboard America’s rivers. You’ll work with the culinary team to deliver first-class dining using fresh ingredients and regionally inspired menus.

Responsibilities include preparing breakfast, lunch and dinner, adhering to dietary requests, maintaining kitchen hygiene, and coordinating with teammates to ensure timely service on a moving vessel.

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 organizational skills.
• Effective leadership with time-management abilities.
• Excellent oral communication and interpersonal skills.
• Ability to pass a pre-employment drug test and background check.
• TWIC credential.

Responsibilities

• Work directly with the Executive Chef/Sous Chef to produce diversified meals for guests.
• Organize workload in the kitchen so that processes run efficiently.
• 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 followed throughout all stages of prep.
• Ensure meals are prepared quickly and deliciously.
• Enforce food and safety standards.
• Communicate with coworkers during meal services.

Skills

Culinary experience

Breakfast cooking

Teamwork

Food safety knowledge

Communication skills

Problem solving

Leadership

Job description

American Cruise Lines, the largest cruise line in the United States, is seeking Line Cooks to join our shipboard team for the 2026 season aboard America’s rivers. You’ll work with the culinary team to deliver first-class dining using fresh ingredients and regionally inspired menus.

Responsibilities include preparing breakfast, lunch and dinner, adhering to dietary requests, maintaining kitchen hygiene, and coordinating with teammates to ensure timely service on a moving vessel.