Lead Line Cook

Lead Line Cook – American Cruise Lines

American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2026 season on America’s rivers.

Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddle wheel queens for a steamboat experience.

Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of all food-related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first‑class dining experience at every meal.

Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties.

While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view.

Values— Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to share America’s Story on the finest American ships.

• Commit to controlling inventory and minimizing food waste by utilizing standardized recipes.
• Ensure all special requests and allergies are acknowledged, prepared and served accordingly.
• Adhere to the strict food safety and sanitation policies within the galley.
• Provide gracious hospitality to guests and crew alike while remaining safe, courteous, professional, and efficient.
• Adhere to all American Cruise Lines’ Chef Manual standards and procedures.
• Anticipate the needs of both guests and crew.
• Assist in the production and service of all crew meals.
• Be responsible for food safety, galley cleanliness, daily galley audits and logs including daily temperature logs for refrigerators, freezers and cooling systems.
• Respond quickly to guest requests and ensure follow‑through of service delivery.
• Assist with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events.
• Work closely with the Executive Chef/Sous Chef to ensure that guests and crew receive the highest quality of food with proper presentation and timeliness.
• Assist the Sous Chef in ensuring Galley Steward timecards are submitted accurately.
• Follow approved menus, standardized recipes, and food sanitation standards.
• Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner.
• Assist in proper storage of deliveries in appropriate galley areas.
• Ensure FDA logs are completed daily, weekly and monthly with the Sous Chef.
• Create positive crew experiences and a healthy work environment.
• Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms.
• Supervise and assist Galley Stewards to complete daily tasks such as removing trash, clutter, empty boxes, ware washing, organizing, sweeping and mopping the galley, and storing cleaned equipment and tableware.
• Communicate effectively with all coworkers for all meal services.

• Must be able to work around 14 hours per day.
• Preferred Associate’s Degree in Culinary Arts or Hotel & Restaurant Management.
• Minimum 4 years’ experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have line experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills in English.
• Available to travel and work a flexible schedule including long days for extended periods.
• Must be able to lift at least 50 lbs. without struggle.
• US Coast Guard regulated pre‑employment drug test.
• Ability to manage a team of three galley stewards during daily ware washing operations and effectively lead, direct, teach, and guide the team.
• Transportation Worker Identification Credential (TWIC).

• 7 days per week while onboard the ship.
• 6 to 8 weeks working and living onboard the ship.
• 1 to 2 weeks shore leave vacation.

• Benefits package including medical, dental, and matching 401(k).
• Complimentary travel accommodations.
• Training programs to support you.
• Continuous growth in the company.
• Covered expenses – travel to and from the assigned vessel, room and board, uniforms, and paid training from industry experts.
• Job sites across the nation.

Mid‑Senior level

Full‑time

Management and Manufacturing