Sous Chef - Dessert Lead

American Cruise Lines•St. Louis, MO

6d•Onsite

About The Position

American Cruise Lines is seeking Sous Chef – Pastry and Dessert Leads for the 2027 season. The position is responsible for preparing desserts, pastries, breads, and other baked goods for a vessel, including confectionary work. The Sous Chef follows the daily menu matrix and works under duties assigned by the Executive Chef, while using creativity and recipe development to support an exceptional dining experience for guests and crew. The role oversees the production and presentation of baked goods and works directly with the culinary team to maintain consistent food quality throughout the ship. Chefs live and work onboard modern riverboats and paddlewheelers in a well-equipped galley. The position is full-time and exempt, with a schedule of seven days per week onboard, typically six to eight weeks onboard followed by one to two weeks off. The role may require working around 12 hours per day and living aboard a vessel for extended periods. American Cruise Lines describes its values as Optimism, Commitment, Patriotism, and Merit. Compensation includes a competitive daily rate. The company provides health, dental, and vision coverage, a 401(k) with match, 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 skills, organizational skills, and self-motivation.
Commitment to quality service.
Must pass a pre-employment drug test and complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform the 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 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, 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 the creative preparation of the desserts, breads, pastries, cookies, and other baked goods required for the vessel each day.
Directly oversee the culinary team in producing appealing café, buffet, and hors d’oeuvres food while maintaining high guest scores in these areas.
Maintain the same level of culinary skill and presentation in 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 products to assess quality.
Notify the Executive Chef of product shortages and equipment maintenance issues.
Maintain accurate counts of prepared food items to prevent discrepancies between production and needs.
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 and well as possible.