Line Cook

American Cruise Lines•Guilford, CT

1d•Onsite

About The Position

American Cruise Lines, the largest cruise line in the United States, is looking to add 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 paddlewheel queens for a steamboat experience. Our Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless. 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. Your goal will be to utilize the ingredients provided to create a unique array of delicious dishes. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our 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.

Requirements

Minimum 2 years of culinary experience in full-service resort, hotel, country club or full-service restaurant.
Must have experience cooking breakfast, lunch, dinner.
Familiar with food safety standards.
Possess problem solving skills, organizational skills, and self-motivation.
An effective leader who can effectively control time management.
Excellent oral communication and interpersonal skills.
Ability to pass a pre-employment drug test.
Ability to complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job with or without accommodation.
Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion.
Ability to multi-task, take direction, and be a team player.
Ability to work with composure under pressure.
Ability to speak, read, and understand basic cooking recipes and adhere to directions.
Ability to work around 12 hours per day.
Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch.
Ability to stand for your entire shift.
Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs.
Ability to frequently bend, squat and reach.
Ability to live and work on board a vessel for extended periods of time.
Ability to use stairs frequently.

Responsibilities

Work directly with the 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.