Sous Chef - Dessert Lead

American Cruise Lines•Mackinac Island, MI

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef - Dessert Lead for the 2027 season. The company operates riverboats and paddlewheelers carrying up to 200 guests. This role calls for culinary expertise in preparing a wide variety of desserts and baked goods, including confectionery work, and a strong understanding of flavor pairings and food presentation. The Sous Chef follows the daily menu matrix for desserts, pastries, breads, and other assignments from the Executive Chef, while researching and testing new recipes to help provide guests and crew with an exceptional dining experience. Chefs live onboard in comfortable quarters and work in equipped galleys. This is a full-time, exempt position. The schedule is seven days per week while onboard, typically in rotations of six to eight weeks onboard followed by one to two weeks off. The position requires the ability to live and work onboard for extended periods in an environment subject to constant ship motion, and to work around 12 hours per day. American Cruise Lines offers a competitive daily rate, health, dental, vision, and 401(k) with match, and covers travel, room and board, uniforms, and training.

Requirements

Associate’s 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 and organizational skills, and self-motivation.
Commitment to quality service.
Must pass a pre-employment drug test and 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 onboard a vessel for extended periods in an environment subject to constant motion.

Responsibilities

Oversee the creation and daily preparation of desserts, breads, pastries, cookies, and other baked goods required for the vessel.
Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Maintain the level of culinary skill and presentation found in the main restaurant throughout food service across the ship.
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 and equipment maintenance issues.
Maintain accurate counts of prepared food items to prevent discrepancies between food needed and food prepared.
Schedule production of baked goods and 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 and enforce food and safety standards.
Prepare meals as quickly and deliciously as possible.