Sous Chef - Dessert Lead

American Cruise Lines•New Madrid, MO

6d•Onsite

About The Position

American Cruise Lines, the largest cruise line operating exclusively within the United States, is hiring Sous Chef – Pastry and Dessert Leads for the 2027 season. The company’s modern riverboats and paddlewheelers carry up to 200 guests and operate on America’s rivers. The role offers an onboard culinary work environment with comfortable living quarters and well-equipped galleys. The Sous Chef - Dessert Lead uses culinary expertise to prepare a variety of desserts and baked goods, including confectionery, and is responsible for the vessel’s daily menu matrix of desserts, pastries, breads, and other assignments from the Executive Chef. The role calls for creativity, attention to flavor and presentation, and ongoing research and testing of recipes to support an exceptional dining experience for guests and crew. The position is full-time and exempt, with a schedule of seven days per week onboard, generally in rotations of six to eight weeks onboard followed by one to two weeks off. The role requires working and living aboard a vessel subject to constant motion, and may involve working around 12 hours per day.

Requirements

An associate degree in Culinary Arts or pastry and baking, and/or 3–5 years of experience emphasizing quality production.
Basic understanding of professional baking and pastries, and food and beverage knowledge.
Problem-solving skills, organization skills, and self-motivation.
Commitment to quality service.
Must pass a pre-employment drug test.
Must complete a criminal background check.
Must have a Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions with or without accommodation.
Ability to multitask, take direction, and work as a team player.
Ability to work calmly under pressure.
Ability to speak, read, and understand basic cooking recipes and follow directions.
Ability to work around 12 hours per day and stand for the entire shift.
Ability to assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
Ability to frequently lift up to 20 pounds and occasionally lift up to 50 pounds.
Ability to frequently bend, squat, reach, and use stairs.
Ability to live and work aboard a vessel for extended periods in an environment subject to constant motion, including surge, sway, heave, roll, pitch, and yaw.

Responsibilities

Oversee the creation and preparation of the desserts, bread, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee culinary team production of café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Maintain the same standard of culinary skill and presentation throughout the ship as in the main restaurant.
Prepare and serve items according to established procedures, recipes, portion sizes, and presentation standards.
Set up, maintain, and break down the station according to FDA standards.
Taste products to assess quality.
Notify the Executive Chef of product shortages or equipment maintenance issues.
Maintain accurate counts of prepared food items to prevent discrepancies between food needed and food prepared.
Schedule production of baked goods.
Maintain an inventory of fresh baked goods.
Use food production equipment according to the manufacturer’s instructions.
Maintain a professional appearance.
Help ensure each guest has a positive and memorable experience.
Prioritize hygiene and food safety throughout food preparation.
Prepare meals as quickly and deliciously as possible.
Enforce food and safety standards.