Sous Chef - Dessert Lead

American Cruise Lines•Savannah, TN

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef - Dessert Lead for the 2027 season. The company operates riverboats and paddlewheelers carrying up to 200 guests. This role prepares a wide range of desserts and baked goods, including confectionery, while applying sound flavor judgment and strong presentation skills. The position follows the daily menu matrix for desserts, pastries, breads, and other work assigned by the Executive Chef, and contributes to recipe research and testing to support an exceptional dining experience for guests and crew. The Sous Chef oversees daily baked-goods production and works directly with the culinary team to maintain consistent food quality and presentation across the vessel. The position is based onboard, where chefs have living quarters and work in equipped galleys. The schedule is seven days per week onboard, typically six to eight weeks onboard followed by one to two weeks off. This is a full-time, exempt position.

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.
Must pass a pre-employment drug test.
Must complete a criminal background check.
Must have a Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job 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 live and satisfactorily perform job duties onboard amid the constant motion of a vessel, and to live and work onboard for extended periods.
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.

Responsibilities

Oversee creativity and prepare all desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee the culinary team in producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the same high level of culinary skill and presentation 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 food items prepared to prevent discrepancies between food needed and food prepared.
Schedule production of all 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 that each guest has a positive and memorable experience.
Prioritize hygiene and food safety throughout food preparation and enforce food safety standards.
Prepare meals as quickly and deliciously as possible.