Sous Chef - Dessert Lead

American Cruise Lines•Juneau, AK

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef – Dessert Lead for the 2027 season. The company operates riverboats and paddlewheelers carrying up to 200 guests, and the role supports dessert and baking operations aboard its vessels. The Sous Chef – Dessert Lead prepares a wide variety of desserts and baked goods, including confectionery, and applies sound flavor, taste, and presentation judgment. The role follows the daily menu matrix and completes other duties assigned by the Executive Chef. It also involves researching and testing recipes to contribute to an exceptional dining experience for guests and crew. The position is full-time and exempt. While onboard, the chef works seven days per week, typically spending 6 to 8 weeks aboard followed by 1 to 2 weeks off. The job requires working around 12 hours per day and living and working aboard a vessel for extended periods in an environment subject to constant motion. American Cruise Lines provides travel, room and board, uniforms, and training. The company describes its culture through the values of Optimism, Commitment, Patriotism, and Merit.

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, organization, and self-motivation skills.
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 functions of the job with or without accommodation.
Ability to multi-task, 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, reach, and use stairs.
Ability to live and work aboard a vessel for extended periods in an environment subject to constant ship motion.

Responsibilities

Oversee the creative preparation of all desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee the culinary team in producing café, buffet, and hors d’oeuvres items, maintaining high guest scores in these areas.
Maintain world-class culinary quality and presentation throughout the ship, consistent with 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.
Ensure meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.