Sous Chef - Dessert Lead

American Cruise Lines•Town of Leon, WI

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef - Dessert Lead for the 2027 season. The role is responsible for producing desserts, pastries, breads, baked goods, and confectionery items aboard the company’s riverboats and paddlewheelers. The Sous Chef follows the daily menu matrix and duties assigned by the Executive Chef, while bringing creativity, flavor knowledge, and an eye for presentation to the onboard dining experience. The position also involves overseeing culinary team members producing café, buffet, and hors d’oeuvres items and maintaining consistent quality throughout the ship. The role is full-time and exempt. While onboard, the employee works seven days per week, typically in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. The position requires living and working aboard a vessel, where the ship is subject to constant motion. The employee may work around 12 hours per day and must be able to perform the listed physical and emergency-response functions. American Cruise Lines provides travel, room and board, uniforms, and training. Compensation is a competitive daily rate, and benefits include health, dental, and vision coverage and a 401(k) with match.

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 skills, organization 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 the essential functions of the job with or without accommodation.
Ability to multitask, take direction, and work as a team player.
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.
Ability to assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
Ability to stand for the entire shift.
Ability to frequently lift up to 20 pounds and occasionally lift up to 50 pounds.
Ability to frequently bend, squat, and reach.
Ability to live and work aboard a vessel for extended periods.
Ability to use stairs frequently.
Ability to live and satisfactorily perform job duties in an environment subject to constant ship motion.

Responsibilities

Oversee the creative preparation of 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.
Maintain the same level 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 production and need.
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.