Sous Chef - Dessert Lead

American Cruise Lines•Moundsville, WV

6d•Onsite

About The Position

American Cruise Lines is seeking a Sous Chef – Dessert Lead for the 2027 season. The company operates modern riverboats and paddlewheelers carrying no more than 200 guests. The role calls for culinary expertise in preparing a wide variety of desserts and baked goods, including confectionery, and an understanding of flavor pairings and appealing food presentation. The Sous Chef follows the daily menu matrix for desserts, pastries, breads, and other assignments from the Executive Chef, while researching and testing recipes to support an excellent dining experience for guests and crew. The position works aboard a vessel in a fully equipped galley with a view. Chefs live onboard in comfortable quarters and work in a challenging culinary environment. The schedule is seven days per week onboard, typically 6 to 8 weeks onboard followed by 1 to 2 weeks off. This is a full-time, exempt position. The role requires the ability to live and work aboard a vessel for extended periods, where the ship is subject to constant motion, and to work around 12 hours per day. American Cruise Lines is guided by Optimism, Commitment, Patriotism, and Merit. The company offers a competitive daily rate, health, dental, and vision insurance, and a 401(k) with match. Travel, room and board, uniforms, and training are covered.

Requirements

An associate 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.
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 live and satisfactorily perform job duties aboard a vessel subject to constant motion.
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.

Responsibilities

Oversee the preparation of all daily desserts, breads, pastries, cookies, and other required baked goods.
Directly oversee the culinary team producing café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
Ensure culinary skill and presentation are consistent with the food served in the main restaurant 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 about product shortages or equipment maintenance issues.
Maintain accurate counts of food items prepared to prevent discrepancies between food needed and food prepared.
Schedule production of baked goods and 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 and enforce food safety standards.
Ensure meals are prepared as quickly and deliciously as possible.