Sous Chef - Dessert Lead

Sous Chef - Dessert Lead

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chef – Pastry and Dessert Leads to join our team for the 2027 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide.

The Sous Chef - Dessert Lead should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Sous Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view.

At American Cruise Lines, we are driven by our values— Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships.

Responsibilities:

• Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. • Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas. • Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. • Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. • Set-up, maintain, and breaks down station according to FDA Standards. • Taste all products produced to assess quality. • Notify the Executive Chef of any product shortages or equipment maintenance issues. • Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. • Schedule the production of all baked goods. • Always maintain an inventory of fresh baked goods. • Use food production equipment according to manufacturer’s instructions. • Maintain a professional appearance at all times. • Ensure that each guest has a positive and memorable experience. • Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. • Ensure that all meals are prepared as quickly and deliciously as possible. • Enforce food and safety standards.