Sous Chef - Dessert Lead

American Cruise Lines•Newport, RI

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role leads the preparation of desserts, baked goods, confectionery, breads, and pastries aboard the company’s riverboats and paddlewheelers. The Sous Chef follows the daily menu matrix and duties assigned by the Executive Chef, while developing and testing recipes to support an exceptional dining experience for guests and crew. The position also helps oversee culinary production for café, buffet, and hors d’oeuvres service and ensures consistent food quality and presentation throughout the ship. Chefs live onboard in comfortable quarters and work in equipped galleys.

Requirements

An associate 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.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions with or without accommodation.
Ability to work around 12 hours per day and 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, and use stairs frequently.
Ability to live and work aboard a vessel for extended periods.

Responsibilities

Oversee the creative preparation of all desserts, breads, pastries, cookies, and other baked goods required each day.
Work directly with and oversee the culinary team producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the same culinary skill and presentation standards across all 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 and equipment maintenance issues.
Maintain accurate counts of prepared food items to prevent discrepancies between production and need.
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 and safety standards.
Prepare meals as quickly as possible while maintaining quality.
Live and satisfactorily perform job duties in an environment subject to constant ship motion.
Multi-task, take direction, and work as a team player; work with composure under pressure.
Read, speak, and understand basic cooking recipes and follow directions.
Assist during an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.