Dessert Lead & Pastry Sous Chef - Onboard

American Cruise Lines; Mackinac Island (MI); On-site; USD 33,000 - 48,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board covered

Uniforms and training

Job summary

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks a Sous Chef - Pastry and Dessert Lead for the 2027 season. The role focuses on creating a wide variety of desserts and baked goods, with oversight of dessert production and pastry presentation onboard small-ship vessels.

Responsibilities include leading the culinary team, ensuring high-quality plating, and maintaining FDA-compliant setups.

Qualifications

• Associate’s degree in Culinary Arts or pastry & baking.
• 3–5 years of experience with emphasis on quality production.
• Basic understanding of professional baking and pastries and food & beverage knowledge.
• Problem solving, organization, and self-motivation.
• Commitment to quality service.
• Must pass a pre-employment drug test.
• Must complete a criminal background check.
• TWIC credential.
• Ability to perform the essential functions of the job with or without accommodation.

Responsibilities

• Oversee culinary team to produce café, buffet, and hors d’oeuvres with high guest scores.
• Maintain world-class culinary skill and presentation ship-wide.
• Prepare and serve items per established recipes, portions, and presentation standards.
• Set up, maintain, and break down stations according to FDA standards.
• Taste all products to assess quality.
• Notify Executive Chef of shortages or equipment issues.
• Maintain inventory and schedule production of all baked goods.
• Live and work onboard the vessel for extended periods.

Skills

Problem solving

Organization skills

Self-motivation

Quality service

Education

Associate's degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines, the largest cruise line operating exclusively within the United States, seeks a Sous Chef - Pastry and Dessert Lead for the 2027 season. The role focuses on creating a wide variety of desserts and baked goods, with oversight of dessert production and pastry presentation onboard small-ship vessels.

Responsibilities include leading the culinary team, ensuring high-quality plating, and maintaining FDA-compliant setups.