Sous Chef - Dessert Lead

American Cruise Lines•Salt Lake City, UT

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef – Pastry and Dessert Lead for the 2027 season. The role prepares a wide variety of desserts, baked goods, breads, and pastries, including confectionary work, with a focus on flavor, presentation, quality, and an exceptional dining experience for guests and crew. The Sous Chef follows the daily menu matrix and takes on other duties assigned by the Executive Chef, while researching and testing new dessert and baking recipes. The position works aboard American Cruise Lines vessels and includes living onboard in provided quarters. The galley is well equipped and offers views. The schedule is seven days per week onboard, typically in rotations of six to eight weeks onboard followed by one to two weeks off. This is a full-time, exempt position.

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.
Ability to pass a pre-employment drug test.
Ability to 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 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 approximately 12 hours per day and stand for the entire shift.
Ability to live and satisfactorily perform job duties aboard a vessel subject to constant motion, and to live and work onboard for extended periods.
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, and reach, and to use stairs frequently.

Responsibilities

Oversee the creation and preparation of the vessel’s daily desserts, bread, pastries, cookies, and other baked goods.
Directly oversee the culinary team in producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Maintain the same culinary quality 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 of product shortages or equipment maintenance issues.
Maintain accurate counts of prepared food to prevent discrepancies between quantities needed and prepared.
Schedule production of all baked goods and maintain an inventory of fresh baked goods.
Use food production equipment according to manufacturer instructions.
Maintain a professional appearance.
Help ensure guests have 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.