Sous Chef - Dessert Lead

American Cruise Lines•Detroit, MI

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 riverboats and paddlewheelers, which carry up to 200 guests and operate on rivers across the United States. The chef prepares desserts, pastries, breads, and other baked goods, including confectionery, and contributes to an exceptional dining experience for guests and crew. The position calls for culinary expertise, an understanding of flavor pairings, and an eye for food and pastry presentation. The Sous Chef follows the daily menu matrix and works under duties assigned by the Executive Chef, while also researching and testing new recipes. The role includes overseeing dessert and baked-goods production and working directly with the culinary team to maintain high-quality, consistent food service throughout the vessel. Chefs live onboard in comfortable quarters and work in equipped galleys. The position is full-time and exempt, with work aboard ship seven days per week in rotations of six to eight weeks onboard followed by one to two weeks off. The role requires working around 12 hours per day and living and performing duties in an environment subject to continuous ship motion.

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.
Must complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform essential job functions with or without accommodation.
Ability to multi-task, take direction, and work as part of a team.
Ability to work with composure 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 during 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 use stairs frequently.
Ability to live and work onboard a vessel for extended periods in an environment subject to constant motion.

Responsibilities

Oversee and prepare all desserts, breads, pastries, cookies, and other items required for the vessel each day.
Work directly with and oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Ensure culinary skill and presentation are consistent with the standards of the main restaurant throughout 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 amounts needed and 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 and enforce food safety standards.
Prepare meals as quickly and deliciously as possible.