Sous Chef - Dessert Lead

American Cruise Lines•Dover, 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 baked-goods production aboard the company’s U.S. riverboats and paddlewheelers, which carry up to 200 guests. The Sous Chef prepares a wide variety of desserts, pastries, breads, and other baked goods, including confectionery work, and contributes to café, buffet, and hors d’oeuvres service. The position follows the daily menu matrix and direction from the Executive Chef while developing and testing recipes to support an exceptional dining experience for guests and crew. Chefs live and work aboard the vessel in comfortable living quarters and use well-equipped galleys. This is a full-time, exempt position. The schedule is seven days per week while onboard, typically six to eight weeks onboard followed by one to two weeks off. The role may require working around 12 hours per day. Compensation is a competitive daily rate. American Cruise Lines provides travel, room and board, uniforms, and training.

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, 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 the essential job functions with or without accommodation.
Ability to multi-task, take direction, and work as part of a team.
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 an 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, and reach, and to use stairs frequently.
Ability to live and work aboard a vessel for extended periods in an environment subject to constant ship motion.

Responsibilities

Oversee and prepare the desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Oversee the culinary team’s production of café, buffet, and hors d’oeuvres food, 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 of product shortages or equipment maintenance issues.
Maintain accurate counts of prepared food items to avoid discrepancies between the amount needed and the amount 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 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 as possible while maintaining quality.
Create, research, and test dessert and baking recipes.