Onboard Dessert Lead & Pastry Chef - Cruise Ship

American Cruise Lines; Detroit (MI); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Health, dental, vision

401(k) with match

Travel, room and board provided

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 aboard our riverboats and paddlewheelers. Craft a wide range of desserts, breads, and pastries for intimate ships carrying under 200 guests.

The role requires creative menu development, adherence to recipes and standards, and collaboration with the Executive Chef.

Qualifications

• Problem solving skills required.
• Strong organizational abilities.
• Self-motivation and reliability.
• Commitment to delivering high-quality service.
• Ability to work as part of a team.

Responsibilities

• Oversee culinary team to produce desserts, pastries, breads, and hors d'oeuvres.
• Ensure world-class culinary skill and presentation throughout the ship.
• Prepare items per established 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 needs.
• Maintain inventory and scheduling of baked goods production.
• Ensure hygiene and safety standards are top priority.
• Create efficient, high-quality, timely meals for guests.

Skills

Problem solving

Organization

Self-motivation

Commitment to quality service

Team player

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 aboard our riverboats and paddlewheelers. Craft a wide range of desserts, breads, and pastries for intimate ships carrying under 200 guests.

The role requires creative menu development, adherence to recipes and standards, and collaboration with the Executive Chef.