Sous Chef - Dessert Lead

American Cruise Lines•Dubuque, IA

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef – Dessert Lead for the 2027 season. The role focuses on preparing desserts, pastries, breads, baked goods, and confectionery items for guests and crew aboard the company’s riverboats. The Sous Chef follows the daily menu matrix, works under the direction of the Executive Chef, and contributes creativity by researching and testing new dessert and baking recipes. The position also oversees culinary team members producing café, buffet, and hors d’oeuvres items, ensuring consistent quality and presentation throughout the ship. The position is full-time and exempt. While onboard, the work schedule is seven days per week, in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. The role involves working around 12 hours per day and living aboard a vessel subject to constant motion. American Cruise Lines provides travel, room and board, uniforms, and training. Compensation is a competitive daily rate.

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.
Must 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 duties in an environment subject to constant ship 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 creativity and prepare the 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.
Ensure food served throughout the ship meets the culinary skill and presentation standards of 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.
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.
Prepare meals as quickly and deliciously as possible.
Enforce food and safety standards.