Sous Chef - Dessert Lead

American Cruise Lines•Davenport, IA

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role focuses on producing desserts, pastries, breads, baked goods, and confectionery items for guests and crew aboard the company’s riverboats and paddlewheelers. The Sous Chef follows the daily menu matrix, maintains high standards of flavor, quality, and presentation, and researches and tests new dessert and baking recipes. The position also oversees culinary production for café, buffet, and hors d’oeuvres service, helping ensure consistent food quality throughout the ship. The chef lives and works aboard a vessel in a well-equipped galley. The onboard schedule is seven days per week, typically in rotations of six to eight weeks aboard followed by one to two weeks off. The position is full-time and exempt, with workdays of around 12 hours. The environment involves constant vessel motion and requires the ability to live and perform duties onboard for extended periods.

Requirements

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 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 essential job functions with or without accommodation.
Ability to multitask, take direction, and work as part of a team.
Ability to work calmly 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 live and satisfactorily perform job duties in an environment subject to constant ship motion.
Ability to assist in 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, 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 by the vessel each day.
Oversee the culinary team producing café, buffet, and hors d’oeuvres items, maintaining high guest scores in these areas.
Maintain the same level of culinary skill and presentation 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 products to assess quality.
Notify the Executive Chef about 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.
Prepare meals as quickly as possible while maintaining quality.