Top 2 Breakfast cook Jobs in Alpena, Mi

Line Cook
American Cruise Lines —Alpena, MI
- Full-time
- Pass drug screening
- Mid-level
- Ability to lift 50 pounds
- Dental insurance
- Vision insurance
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Line Cook
American Cruise Lines —Alpena, MI
Work directly with the Executive Chef/Sous Chef to produce diversified meals for our guests based off of the fresh ingredients.
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Line Cook

American Cruise Lines -
Alpena, MI

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Job Details

Full-time

Benefits

Dental insurance
Vision insurance
401(k) matching

Qualifications

Kitchen health and safety standards
TWIC Card
Food service health code compliance

Full Job Description

Line Cook

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.

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.

Qualifications:

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.

Work Schedule:

7 days per week while onboard the ship.
6 weeks working with 2 weeks of unpaid vacation.
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 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.

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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