Shipboard Line Cook — Onboard River Dining

American Cruise Lines; Town of Florida (NY); On-site; USD 33,000 - 52,000; Full time

Benefits offered by this job

Health, dental, vision, and 401(k)

Travel, room and board, uniforms, and註

Job summary

American Cruise Lines, the largest cruise line in the United States, seeks Line Cooks for the 2026 season aboard America’s rivers. Join a culinary team delivering first-class dining using fresh ingredients and regionally inspired menus.

You'll work with the Executive/Sous Chef to organize kitchen operations, prepare breakfast, lunch, and dinner, and ensure guests' dietary needs are met while maintaining safety and hygiene throughout all stages of service aboard ship.

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.
• Strong problem solving, organizational, and self-motivation.
• Effective leader with time-management skills.
• Excellent oral communication and interpersonal skills.

Responsibilities

• Work with 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

Menu execution

Food safety

Time management

Leadership

Communication

Job description

American Cruise Lines, the largest cruise line in the United States, seeks Line Cooks for the 2026 season aboard America’s rivers. Join a culinary team delivering first-class dining using fresh ingredients and regionally inspired menus.

You'll work with the Executive/Sous Chef to organize kitchen operations, prepare breakfast, lunch, and dinner, and ensure guests' dietary needs are met while maintaining safety and hygiene throughout all stages of service aboard ship.