Sous Chef - Dessert Lead

American Cruise Lines•Chester, IL

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 carrying up to 200 guests. The role calls for culinary expertise in producing a broad range of desserts and baked goods, including confectionery, and a strong understanding of flavor pairings and pastry presentation. The position follows the daily menu matrix for desserts, pastries, breads, and other duties assigned by the Executive Chef. The Sous Chef is also expected to research and test recipes to support an exceptional dining experience for guests and crew. The position is based onboard, with comfortable living quarters and well-equipped galleys. This is a full-time, exempt position with a schedule of seven days per week while onboard, typically in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. The role may require working around 12 hours per day and living and working onboard for extended periods. Compensation is a competitive daily rate. Benefits include health, dental, and vision coverage and a 401(k) with match. 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 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 part of a team.
Ability to work calmly 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, reach, and use stairs.
Ability to live and work onboard a vessel for extended periods in an environment subject to constant motion.

Responsibilities

Oversee the creative preparation of all desserts, breads, 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 while maintaining high guest scores in these areas.
Maintain the same level of culinary skill and presentation across all food served 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 all products produced 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 all baked goods.
Maintain an inventory of fresh baked goods at all times.
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 all stages of food preparation.
Ensure meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.
Research and test new dessert and baking recipes.