Sous Chef - Dessert Lead

American Cruise Lines•Evansville, IN

6d•Onsite

About The Position

American Cruise Lines is seeking Sous Chef - Dessert Leads for the 2027 season. The company operates modern riverboats and paddlewheelers carrying up to 200 guests. This role requires culinary expertise in preparing a wide variety of desserts and baked goods, including confectionery work, and an appreciation for flavor pairings, taste, and food presentation. The role follows a daily menu matrix for desserts, pastries, breads, and other assignments from the Executive Chef, while researching and testing recipes to support a memorable dining experience for guests and crew. The position works and lives onboard a vessel in a well-equipped galley. The onboard schedule is seven days per week, typically in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. The role is full-time and exempt, with workdays of around 12 hours. Compensation is a competitive daily rate. American Cruise Lines provides 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.
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 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 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 to use stairs frequently.
Ability to live and work onboard a vessel for extended periods in an environment subject to constant motion from wind, waves, and currents.

Responsibilities

Oversee creativity and prepare all desserts, bread, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee the culinary team in producing appealing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the quality and presentation standards of the main restaurant across all food served 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 all products produced 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 manufacturer instructions.
Maintain a professional appearance.
Help ensure each guest has a positive and memorable experience.
Prioritize hygiene and food safety throughout food preparation.
Ensure meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.