Sous Chef - Dessert Lead

American Cruise Lines•Nashville, TN

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role leads dessert and baking production aboard the company’s riverboats and paddlewheelers, which carry up to 200 guests. The Sous Chef prepares a wide variety of desserts and baked goods, including confectionery, and is expected to understand flavor pairings and create attractive food presentations. The position follows the daily menu matrix for desserts, pastries, breads, and other duties assigned by the Executive Chef, while researching and testing recipes to enhance the dining experience for guests and crew. The role also oversees culinary team production for café, buffet, and hors d’oeuvres service, ensuring consistent quality and presentation throughout the vessel. Chefs live and work onboard in comfortable living quarters, using well-equipped galleys. The schedule is seven days per week while onboard, typically for six to eight weeks followed by one to two weeks off. This is a full-time, exempt position. The company provides a competitive daily rate, health, dental, and vision coverage, a 401(k) with match, and travel, room and board, uniforms, and training.

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 and organization skills, and self-motivation.
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 essential job functions with or without accommodation.
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 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, 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 creative preparation of all desserts, breads, pastries, cookies, and other required items for the vessel each day.
Directly oversee the culinary team in producing café, buffet, and hors d’oeuvres food while maintaining high guest scores.
Ensure world-class culinary skill and presentation are consistent across all food served throughout the ship.
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 production and need.
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.
Research and test new dessert and baking recipes.