Dessert Lead & Pastry Chef — Onboard Cruise Ship

American Cruise Lines; Dover (TN); On-site; USD 55,000 - 83,000; Full time

Benefits offered by this job

Travel subsidized

Room and board provided

Uniforms

Training opportunities

Job summary

American Cruise Lines seeks a Sous Chef - Pastry and Dessert Lead to oversee dessert production aboard our ships, ensuring variety, quality, and exquisite presentation. You will continually test new recipes and adapt to daily menus under the Executive Chef, while maintaining high standards in a dynamic onboard environment.

This role requires 3-5 years in pastry and baking with an Associate’s degree, strong flavor pairing sense, and the ability to work long shifts at sea.

Qualifications

• Associate’s degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production.
• Basic understanding of professional baking and pastries and food & beverage knowledge.
• Problem solving skills, organization skills, and self-motivation.
• Commitment to quality service.
• Must be able to pass a pre-employment drug test.
• Must complete a criminal background check.
• TWIC credential.

Responsibilities

• Oversee the culinary team to produce café, buffet, and hors d’oeuvres with high guest scores.
• Ensure world-class culinary skill and presentation throughout the ship.
• Prepare and serve items per recipes, procedures, portions, and standards.
• Setup, maintain, and break down stations per FDA standards.
• Taste products to assess quality.
• Notify Executive Chef of shortages or maintenance issues.
• Maintain accurate counts of all food items prepared.
• Schedule production of all baked goods and inventory freshness.
• Maintain professional appearance and positive guest experience.
• Prioritize hygiene and food safety throughout preparation.

Skills

Pastry & Baking

Menu Development

Food Safety

Team Leadership

Flavor Pairing

Education

Associates degree in Culinary Arts or pastry

Job description

American Cruise Lines seeks a Sous Chef - Pastry and Dessert Lead to oversee dessert production aboard our ships, ensuring variety, quality, and exquisite presentation. You will continually test new recipes and adapt to daily menus under the Executive Chef, while maintaining high standards in a dynamic onboard environment.

This role requires 3-5 years in pastry and baking with an Associate’s degree, strong flavor pairing sense, and the ability to work long shifts at sea.