Sous Chef - Dessert Lead

American Cruise Lines•Red Wing, MN

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef - Dessert Lead for the 2027 season. The company operates riverboats and paddlewheelers in the United States, each carrying no more than 200 guests. The role prepares a wide variety of desserts and baked goods, including confectionery, while applying sound flavor-pairing judgment and aesthetic presentation. The position follows a daily menu matrix covering desserts, pastries, breads, and other duties assigned by the Executive Chef. The chef is also expected to research and test new recipes to support an exceptional dining experience for guests and crew. The role works onboard a vessel in a galley and involves overseeing the preparation and presentation of baked goods and other café, buffet, and hors d’oeuvres items. Employees live and work aboard the ship for extended periods, in an environment subject to constant motion. The position is full-time and exempt, with a schedule of seven days per week onboard, typically six to eight weeks onboard followed by one to two weeks off, and workdays of around 12 hours. Compensation is a competitive daily rate. American Cruise Lines provides health, dental, and vision coverage, a 401(k) with match, and 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.
Ability to pass a pre-employment drug test.
Ability to complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions 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 and 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, and use stairs frequently.
Ability to live and work aboard a vessel for extended periods in an environment subject to constant ship motion.

Responsibilities

Oversee creative preparation of all desserts, bread, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Maintain consistent culinary skill and presentation across food served throughout the ship, matching the standard of 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 food items prepared to prevent discrepancies between the amount needed and the amount 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.
Prepare meals as quickly and deliciously as possible.
Enforce food and safety standards.
Assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch, as required.