Onboard Dessert Lead Chef — Pastry & Baking Expert

American Cruise Lines; Red Wing (MN); On-site; USD 41,000 - 63,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board, uniforms, and培

Job summary

American Cruise Lines is seeking a Sous Chef - Pastry and Dessert Lead for the 2027 season aboard our intimate river ships. You will craft a wide variety of desserts and pastries, manage the pastry station, and collaborate with the Executive Chef to maintain menu quality.

The role requires an associate degree in culinary arts or pastry and 3-5 years of experience, plus a strong eye for presentation and taste.

Qualifications

• Associate's degree in Culinary Arts or pastry & baking is required or preferred.
• Basic understanding of professional baking and pastries and food & beverage knowledge.
• Strong problem-solving and organizational skills with self-motivation.

Responsibilities

• Oversee culinary team to produce café, buffet, and hors d'oeuvres with high guest scores.
• Ensure world-class culinary skill and presentation across all ship food.
• Prepare 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 equipment issues.
• Maintain inventory and schedule production of baked goods.
• Maintain professional appearance and ensure guest experiences.
• Enforce food safety standards.

Skills

Baking & pastries knowledge

Food & beverage knowledge

Problem solving

Organization skills

Self-motivation

Teamwork

Education

Associate’s degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines is seeking a Sous Chef - Pastry and Dessert Lead for the 2027 season aboard our intimate river ships. You will craft a wide variety of desserts and pastries, manage the pastry station, and collaborate with the Executive Chef to maintain menu quality.

The role requires an associate degree in culinary arts or pastry and 3-5 years of experience, plus a strong eye for presentation and taste.