Sous Chef - Dessert Lead

American Cruise Lines•Astoria, OR

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role prepares desserts, pastries, breads, baked goods, and confectionery items for guests and crew aboard the company’s U.S. riverboats and paddlewheelers. The Sous Chef follows the daily menu matrix and directions from the Executive Chef while developing and testing recipes and maintaining high standards for flavor, appearance, and presentation. The position also supports production of café, buffet, and hors d’oeuvres offerings and helps ensure consistent culinary quality throughout the vessel. The role is full-time and exempt. Employees work onboard seven days per week, typically for six to eight weeks followed by one to two weeks off. The onboard environment involves continuous vessel motion, extended periods of living and working at sea, and workdays of around 12 hours. The company describes the galleys as well equipped and offering a view. American Cruise Lines provides travel, room and board, uniforms, and training.

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, organization, and self-motivation skills.
Commitment to quality service.
Must pass a pre-employment drug test.
Must complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform essential job functions with or without accommodation.
Ability to live and satisfactorily perform duties in an environment subject to constant ship motion.
Ability to multitask, take direction, and work as a team player.
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 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 the creativity and daily preparation of desserts, breads, pastries, cookies, and other required items for the vessel.
Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the same level of culinary skill and presentation across all food served 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 all products produced to assess quality.
Notify the Executive Chef of product shortages and equipment maintenance issues.
Maintain accurate counts of food items prepared 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 the manufacturer’s instructions.
Maintain a professional appearance.
Help ensure every 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 and deliciously as possible.
Assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.