Sous Chef - Dessert Lead

American Cruise Lines•Boothbay Harbor, ME

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 an exceptional dining experience for guests and crew. The position calls for broad baking and confectionery skills, an understanding of flavor pairings, and strong presentation judgment. The Sous Chef follows the daily menu matrix and assignments from the Executive Chef, while creatively researching and testing recipes. The Dessert Lead oversees production for café, buffet, and hors d’oeuvres service and helps ensure consistent culinary quality throughout the ship. The role includes maintaining food quality, accurate production counts, fresh-baked-goods inventory, and food-safety standards. Chefs live and work aboard vessels with comfortable living quarters and equipped galleys. 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.

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.
Ability to pass a pre-employment drug test.
Ability to complete a criminal background check.
Transportation Worker Identification Credential (TWIC).
Ability to perform the essential functions of the job with or without accommodation.
Ability to live and satisfactorily perform job duties in an environment subject to constant ship 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 creative preparation of all desserts, breads, pastries, cookies, and other items required for the vessel each day.
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 throughout the ship, including with food served outside 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 prevent discrepancies between food needed and food prepared.
Schedule production of 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 throughout all stages of food preparation.
Prepare meals as quickly and deliciously as possible.
Enforce food and safety standards.