Sous Chef - Dessert Lead

American Cruise Lines•Hood River, OR

7d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef - Dessert Lead for the 2027 season. The role is aboard the company’s U.S. riverboats and paddlewheelers, which carry up to 200 guests. The Dessert Lead uses culinary expertise to prepare a wide variety of desserts and baked goods, including confectionery work, and is responsible for the daily menu matrix of desserts, pastries, breads, and other duties assigned by the Executive Chef. The position calls for an understanding of flavor pairings and food presentation, along with creativity and ongoing research and testing of recipes to provide guests and crew with an exceptional dining experience. The Dessert Lead oversees dessert and baked-goods production and works directly with the culinary team to maintain consistent quality and presentation throughout the ship. The role is performed onboard in a well-equipped galley and requires living and working aboard a vessel subject to constant motion. The work schedule is seven days per week while onboard, typically in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. This is a full-time, exempt position.

Requirements

An Associate’s degree in Culinary Arts or pastry and baking, and/or 3–5 years of experience with an emphasis on quality production.
Basic understanding of professional baking and pastries, and food and beverage knowledge.
Problem-solving and organization skills, and self-motivation.
Commitment to quality service.
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.
Ability to live and satisfactorily perform job duties in an environment subject to constant ship motion.
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, and reach, and to use stairs frequently.
Ability to live and work aboard a vessel for extended periods.

Responsibilities

Create and prepare all desserts, breads, pastries, cookies, and other items required for the vessel each day.
Directly oversee the culinary team in producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the same level of culinary skill and presentation across food served 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 in accordance with FDA standards.
Taste products to assess their quality.
Notify the Executive Chef about product shortages and equipment maintenance issues.
Keep 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 manufacturer 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.