Sous Chef - Dessert Lead

American Cruise Lines•Mobile, AL

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef - Dessert Lead for the 2027 season. The role is based aboard the company’s modern riverboats and paddlewheelers, which carry up to 200 guests and operate on rivers throughout the United States. The chef prepares a wide variety of desserts, baked goods, pastries, breads, and confectionery, with attention to flavor, quality, and presentation. The role follows the daily menu matrix and duties assigned by the Executive Chef, while developing and testing recipes to support an exceptional dining experience for guests and crew. The position also oversees production for café, buffet, and hors d’oeuvres service and helps ensure consistent culinary quality throughout the vessel. Chefs live and work onboard in an environment subject to constant ship motion. The employer describes onboard living quarters, well-equipped galleys with scenic views, and provides travel, room and board, uniforms, and training. This is a full-time, exempt position with a schedule of seven days per week onboard, typically for six to eight weeks at a time followed by one to two weeks off. The role may require working around 12 hours per day.

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.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions with or without accommodation.
Ability to work around 12 hours per day and stand for the entire shift.
Ability to frequently lift up to 20 pounds and occasionally lift up to 50 pounds; frequently bend, squat, reach, and use stairs.
Ability to live and work onboard for extended periods and perform duties in an environment subject to constant ship motion.
Ability to climb a ladder and pass through a 20-inch-diameter hatch in an onboard emergency.

Responsibilities

Oversee the creative preparation of the vessel’s daily desserts, breads, pastries, cookies, and other baked goods.
Directly oversee culinary team production for café, buffet, and hors d’oeuvres service, maintaining high guest scores.
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 about 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.
Live and satisfactorily perform job duties in an environment subject to constant motion.
Multi-task, take direction, work as a team player, and remain composed under pressure.
Speak, read, and understand basic cooking recipes and follow directions.
Assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
Stand for the entire shift; frequently lift up to 20 pounds and occasionally lift up to 50 pounds; frequently bend, squat, reach, and use stairs.
Live and work aboard a vessel for extended periods.