Sous Chef - Dessert Lead

American Cruise Lines•Punta Gorda, FL

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef - Dessert Lead for the 2027 season. The company operates modern riverboats and paddlewheelers, each carrying no more than 200 guests, and offers an onboard culinary working environment with comfortable living quarters and equipped galleys. The role calls for expertise in preparing a wide variety of desserts, baked goods, and confectionery, along with an understanding of flavor pairings and strong food-presentation skills. The Sous Chef follows the daily menu matrix for desserts, pastries, breads, and other duties assigned by the Executive Chef. The role also involves developing and testing recipes to support an exceptional dining experience for guests and crew. This is a full-time, exempt position. While onboard, the schedule is seven days per week, typically in rotations of 6 to 8 weeks aboard followed by 1 to 2 weeks off. The job requires working around 12 hours per day and living and working aboard a vessel subject to constant motion.

Requirements

An associate 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, 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 functions of the job with or without accommodation.
Ability to live and satisfactorily perform job duties aboard a vessel subject to constant 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 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 aboard a vessel for extended periods.

Responsibilities

Oversee the creative preparation of all desserts, breads, pastries, cookies, and other items required by the vessel each day.
Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Ensure culinary skill and presentation are consistent with the standard served in the main restaurant 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 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 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 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.
Prepare meals as quickly and deliciously as possible.
Enforce food and safety standards.