Sous Chef - Dessert Lead

American Cruise Lines•Vidalia, LA

6d•Onsite

About The Position

American Cruise Lines is hiring a Sous Chef – Dessert Lead for the 2027 season. The role is responsible for preparing desserts, pastries, breads, and other baked goods aboard the company’s riverboats and paddlewheelers, while supporting the culinary team and maintaining consistent quality and presentation throughout the ship. The position calls for culinary expertise in baking and confectionery, creativity in developing and testing recipes, and an appreciation for flavor pairings and food presentation. The Sous Chef follows the daily menu matrix and other duties assigned by the Executive Chef. The job is performed while living onboard a vessel, in a galley described as well equipped and offering a view. This is a full-time, exempt position with a schedule of seven days per week while onboard, generally in rotations of 6 to 8 weeks onboard followed by 1 to 2 weeks off. The role may require working around 12 hours per day and performing duties in a constantly moving vessel environment.

Requirements

Associate’s degree in Culinary Arts or pastry and baking, and/or 3–5 years of experience with an emphasis on 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.
Must complete a criminal background check.
Must have a Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job with or without accommodation.
Ability to multi-task, 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 around 12 hours per day.
Ability to assist in an onboard emergency by quickly climbing a ladder and opening and passing through a 20-inch-diameter hatch.
Ability to 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 onboard a vessel for extended periods in an environment subject to constant motion.

Responsibilities

Oversee creativity and prepare all desserts, bread, pastries, cookies, and other baked goods required for the vessel each day.
Work directly overseeing the culinary team to produce café, buffet, and hors d’oeuvres food that is delicious and presentable, maintaining high guest scores in these areas.
Ensure that the culinary skill and presentation found in the main restaurant are consistent with 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 all products produced 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 food needed and food prepared.
Schedule production of all baked goods.
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 standards throughout food preparation.
Ensure meals are prepared as quickly and deliciously as possible.
Enforce food and safety standards.