Sous Chef - Dessert Lead

American Cruise Lines•Yorktown, VA

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef - Dessert Lead for the 2027 season. The role is based aboard the company’s riverboats and paddlewheelers, which carry up to 200 guests. The chef prepares desserts, pastries, breads, and other baked goods, including confectionery work, while delivering high-quality flavor and presentation. The position follows the daily menu matrix and duties assigned by the Executive Chef, and includes researching and testing recipes to support an exceptional dining experience for guests and crew. Chefs live onboard in comfortable quarters and work in 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 requires working around 12 hours per day and being able to live and work aboard a vessel subject to constant motion. Compensation is a competitive daily rate. American Cruise Lines 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 and organizational skills, and self-motivation.
Commitment to quality service.
Must pass a pre-employment drug test and complete a criminal background check.
Must hold 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 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 in an environment subject to constant ship motion.

Responsibilities

Oversee the creation and preparation of the vessel’s daily desserts, breads, pastries, cookies, and other baked goods.
Directly oversee culinary team members producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Maintain world-class culinary skill and presentation standards across 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 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.
Prepare meals as quickly and deliciously as possible.