Sous Chef - Dessert Lead

American Cruise Lines•Jacksonville, FL

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role is responsible for preparing desserts, pastries, breads, and other baked goods aboard a small U.S. riverboat, following the daily menu matrix and duties assigned by the Executive Chef. The chef should bring creativity, pastry and baking expertise, an appreciation for flavor pairings, and a strong eye for presentation. The role also involves researching and testing recipes to help deliver an exceptional dining experience for guests and crew. The Sous Chef works onboard in a well-equipped galley and helps oversee the culinary team’s café, buffet, and hors d’oeuvres production. The position requires maintaining consistent food quality and presentation across the ship, following recipes and food-safety procedures, and supporting accurate production planning and inventory. The role is full-time and exempt, with a schedule of seven days per week while onboard, typically six to eight weeks onboard followed by one to two weeks off. Work may involve approximately 12 hours per day and living aboard the 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.
Must complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential job functions with or without accommodation.
Ability to live and satisfactorily perform job duties in an environment subject to constant ship motion, including surge, sway, heave, roll, pitch, and yaw.
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 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 and prepare the desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Work directly overseeing the culinary team to produce café, buffet, and hors d’oeuvres food that is delicious and presentable, maintaining high guest scores.
Maintain consistent culinary skill and presentation across food served throughout the ship, including 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 to prevent discrepancies between food needed and food prepared.
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-safety standards.
Prepare meals as quickly and deliciously as possible.
Assist during onboard emergencies by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.