Sous Chef - Dessert Lead

American Cruise Lines•Wilmington, NC

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef - Dessert Lead for the 2027 season. The role is based onboard the company’s riverboats and paddlewheelers, which carry up to 200 guests. The chef prepares a wide range of desserts, baked goods, breads, pastries, and confectionery items, following the daily menu matrix and duties assigned by the Executive Chef. The position also calls for creativity and ongoing research and testing of recipes, along with attention to flavor, quality, and presentation. The Sous Chef works directly with the culinary team to deliver consistent, high-quality food throughout the vessel, including café, buffet, and hors d’oeuvres service. The role is full-time and exempt, with a schedule of seven days per week onboard, typically in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Chefs live and work aboard the vessel in an environment subject to constant ship motion. The company provides 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, organization, and self-motivation skills.
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 essential job functions with or without accommodation.
Ability to live and satisfactorily perform duties in an environment subject to constant ship motion.
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 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, and reach, and to use stairs frequently.
Ability to live and work aboard a vessel for extended periods.

Responsibilities

Oversee and prepare the desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Work directly with and oversee the culinary team in producing food for café, buffet, and hors d’oeuvres service.
Maintain consistent culinary quality and presentation throughout the ship, including in the main restaurant and other dining areas.
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 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.
Ensure meals are prepared as quickly as possible while maintaining quality.