Dessert Lead Sous Chef – Pastry & Bakes Onboard

American Cruise Lines; Hood River (OR); On-site; USD 55,000 - 111,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board covered

Job summary

American Cruise Lines seeks a Sous Chef - Pastry and Dessert Lead to join our onboard culinary team for the 2027 season. The role emphasizes crafting desserts, pastries, breads, and confections, while maintaining high presentation standards and adapting to a rotating shipboard menu.

You will lead the pastry team, test new recipes, and ensure consistent quality across allShipboard dining locations, delivering exceptional dining experiences for guests and crew alike.

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.
• Ability to perform essential functions with or without accommodation.

Responsibilities

• Oversee the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores.
• Ensure world-class culinary skill and presentation is consistent ship-wide.
• Prepare and serve items per established procedures, recipes, portions, and presentation standards.
• Set up, maintain, and break down stations per FDA standards.
• Taste products to assess quality.
• Notify Executive Chef of shortages or maintenance issues.
• Maintain accurate counts on all food items prepared.

Skills

Problem solving

Organization skills

Self-motivation

Team player

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 onboard culinary team for the 2027 season. The role emphasizes crafting desserts, pastries, breads, and confections, while maintaining high presentation standards and adapting to a rotating shipboard menu.

You will lead the pastry team, test new recipes, and ensure consistent quality across allShipboard dining locations, delivering exceptional dining experiences for guests and crew alike.