Sous Chef - Dessert Lead

American Cruise Lines•Grand Rivers, KY

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role is aboard the company’s U.S. riverboats and paddlewheelers, which carry up to 200 guests. The Sous Chef – Dessert Lead prepares and presents desserts, pastries, breads, and other baked goods, including confectionery work, while adhering to the daily menu matrix and duties assigned by the Executive Chef. The role also calls for creativity and ongoing recipe research and testing to support an exceptional dining experience for guests and crew. Chefs live onboard in comfortable quarters and work in well-equipped galleys. This is a full-time, exempt position. The schedule is seven days per week onboard, typically in rotations of six to eight weeks onboard followed by one to two weeks off. The role may require working around 12 hours per day and living and working aboard a vessel for extended periods. Compensation is a competitive daily rate. American Cruise Lines provides health, dental, and vision insurance, a 401(k) with match, 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 have a Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions 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 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 use stairs frequently.
Ability to live and work onboard a vessel for extended periods.

Responsibilities

Oversee and prepare 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, maintaining high guest scores in these areas.
Maintain the same standard of culinary skill and presentation throughout food served on 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 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 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 guests have a positive and memorable experience.
Prioritize hygiene and food safety throughout food preparation and enforce food safety standards.
Ensure meals are prepared as quickly and deliciously as possible.