Shipboard Line Cook: Fresh River-Cuisine Onboard

American Cruise Lines; New Fairfield (CT); On-site; USD 33,000 - 44,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

401(k) with match

Travel and room & board provided

Job summary

American Cruise Lines is seeking Line Cooks to join our shipboard 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 regional specialties.

Our onboard kitchens are demanding but rewarding, with a focus on a first‑class dining experience. You will ensure high‑quality dishes, strict hygiene, and smooth coordination with the executive and sous chefs.

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.
• Pass a pre-employment drug test.
• Criminal background check required.
• TWIC credential required.

Responsibilities

• Work directly with the Executive Chef/Sous Chef to produce diversified meals based on fresh ingredients.
• Organize workload in the kitchen to ensure efficient processes.
• Produce high-quality dishes following established menu choices.
• Adhere to guests’ dietary requests.
• Maintain hygiene and food safety standards throughout all stages of preparation.
• Communicate effectively with coworkers to support meal service.

Skills

Culinary experience

Food safety knowledge

Leadership

Communication skills

Teamwork

Tools

TWIC

Job description

American Cruise Lines is seeking Line Cooks to join our shipboard 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 regional specialties.

Our onboard kitchens are demanding but rewarding, with a focus on a first‑class dining experience. You will ensure high‑quality dishes, strict hygiene, and smooth coordination with the executive and sous chefs.