Sous Chef - Dessert Lead

American Cruise Lines•Charleston, SC

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 no more than 200 guests. The Sous Chef – Dessert Lead prepares a wide variety of desserts, baked goods, breads, pastries, and confectionery items, with attention to flavor, quality, and presentation. The position follows the daily menu matrix and other directions from the Executive Chef, while researching and testing recipes to support an exceptional dining experience for guests and crew. The role also oversees culinary production for café, buffet, and hors d’oeuvres service and helps maintain consistent food quality and presentation throughout the ship. The employee lives and works aboard a vessel, in a galley described as well equipped and offering a view. The 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 position is full-time and exempt, and may require working around 12 hours per day.

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.
Must 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 multi-task, 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.
Ability to assist during 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, 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 creativity and prepare all desserts, bread, 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 culinary skill and presentation are consistent with the main restaurant across all 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 or 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.
Ensure meals are prepared as quickly and deliciously as possible.