Dessert Lead Pastry Sous Chef — Onboard Cruise

American Cruise Lines; Moundsville (WV); On-site; USD 55,000 - 111,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel, room and board provided

Uniforms and training

Job summary

American Cruise Lines seeks a Sous Chef - Pastry and Dessert Lead to join our culinary team for the 2027 season aboard intimate river vessels. You will craft diverse desserts, manage pastry production, and ensure consistency with Michelin-inspired presentation on short-ship itineraries.

The role requires leadership of the pastry team, adherence to menus and FDA standards, and a commitment to quality service while living onboard. Competitive benefits apply as part of a full-time position.

Qualifications

• Associate's degree in Culinary Arts or pastry & baking or 3–5 years of experience with 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 pass a pre-employment drug test.
• Criminal background check required.
• TWIC credential.

Responsibilities

• Oversee culinary team to produce café, buffet, and hors d'oeuvres with high guest scores.
• Maintain world-class culinary skill and presentation across all ship food.
• Follow recipes, portions, and presentation standards per procedures.
• Set up and break down stations per FDA standards; monitor inventory of baked goods.
• Taste products to assess quality and report shortages or equipment issues.
• Ensure meals are prepared quickly and deliciously while upholding safety standards.
• Maintain hygiene and food safety as top priority at all times.

Skills

Problem solving

Organization

Self-motivation

Quality service

TWIC

Education

Associate's degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines seeks a Sous Chef - Pastry and Dessert Lead to join our culinary team for the 2027 season aboard intimate river vessels. You will craft diverse desserts, manage pastry production, and ensure consistency with Michelin-inspired presentation on short-ship itineraries.

The role requires leadership of the pastry team, adherence to menus and FDA standards, and a commitment to quality service while living onboard. Competitive benefits apply as part of a full-time position.