Top 7 Lead line cook Jobs in Spring Lake, Mi

Lead Line Cook
American Cruise Lines —Muskegon, MI
- Full-time
- Pass drug screening
- English
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
The Gilmore Collection —Grand Haven, MI
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- Senior level
Quick Apply
POD Store Supervisor - GVSU - P.O.D. South
Aramark —Allendale, MI
- ServSafe
- Mid-level
- University
Lead Cook
Leisure Living —Zeeland, MI
- $20 an hour
- Full-time
- Mid-level
- 3 years
- Travel
Quick Apply
12h
Line Cook - Holland Brewpub
New Holland Brewing Company —Holland, MI
- From $17.02 an hour
- Part-time
- Background check
- Ability to lift 50 pounds
- Restaurant
Quick Apply
PM Food Service Supervisor - Grand Valley State Univ.
Aramark —Allendale, MI
- ServSafe
- Mid-level
- University
1d

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Lead Line Cook

American Cruise Lines -
Muskegon, MI

Quick Apply

Job Details

Full-time

Benefits

Dental insurance
Vision insurance
401(k) matching

Qualifications

Buffet service
Managing teams as a ship supervisor
English
Managing kitchen staff
Crew management

Full Job Description

Lead Line Cook

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 paddlewheel 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.

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.

Responsibilities:

Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes.
Ensures “all” special requests and allergies are acknowledged, prepared and served accordingly.
Adheres to the strict food safety and sanitation policies within the galley.
Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.
Adheres to all American Cruise Lines’ Chefs Manual standards and procedures.
Anticipates the needs of both guests and crew.
Assists in the production and service of all Crew meals.
Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs.
Responds quickly to guest requests and ensure follow through of service delivery.
Assists 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 the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to.
Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct.
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 orchestration of proper storage of deliveries in appropriate areas of the galley.
Comply FDA logs are completed on a daily, weekly and monthly basis 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.
Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware.
Communication with all coworkers is imperative to all meal services.

Qualifications:

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 (English).
Available to travel and work a flexible schedule including long days for extended periods of time.
US Coast Guard regulated pre-employment drug test.
Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job with or without accommodation.

Work Schedule:

7 days per week while onboard the ship.
6-8 weeks working / 1-2 weeks off.
This is a full-time, exempt position.

Essential Functions:

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 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.

Compensation and Benefits:

Competitive daily rate.
Health, dental, vision, and 401(k) with match.
Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training.

Applicant Acknowledgment
By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.

Equal Opportunity Employer
American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎

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**This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.

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lead line cook jobs in spring lake, mi

Lead Line Cook

Sous Chef

POD Store Supervisor - GVSU - P.O.D. South

Lead Cook

Line Cook - Holland Brewpub

PM Food Service Supervisor - Grand Valley State Univ.

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