Sous Chef - Dessert Lead

American Cruise Lines•Mount Vernon, VA

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef – Pastry and Dessert Lead to join its team for the 2027 season. The company operates modern riverboats and paddlewheelers carrying no more than 200 guests. The position focuses on creating desserts and baked goods, including confectionery, while applying strong flavor judgment and an aesthetic sense for food and pastry presentation. The Sous Chef follows the daily menu matrix for desserts, pastries, breads, and other assignments from the Executive Chef. The role also involves researching and testing recipes and supporting a consistently high-quality dining experience for guests and crew. Chefs live onboard in provided quarters and work in equipped galleys. This is a full-time, exempt position. The work schedule is seven days per week while 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.

Requirements

An 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.
Ability to pass a pre-employment drug test.
Ability to 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 job 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.
Ability to assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
Ability to stand for the entire shift.
Ability to frequently lift up to 20 pounds and occasionally lift up to 50 pounds.
Ability to frequently bend, squat, and reach.
Ability to live and work aboard a vessel for extended periods.
Ability to use stairs frequently.

Responsibilities

Oversee the creativity and 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, maintaining high guest scores.
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 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.
Ensure meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.