Onboard Dessert Lead & Pastry Chef - Small-Ship Cruise

American Cruise Lines; Evansville (IN); On-site; USD 65,000 - 101,000; Full time

Benefits offered by this job

Health coverage

Dental coverage

Vision coverage

401(k) with match

Covered travel, room and board, and 2–

Job summary

American Cruise Lines is seeking a Sous Chef - Dessert Lead to oversee the pastry and dessert program aboard our ships, crafting desserts, breads, and confections with precision and artistry. You will supervise the culinary team, ensure consistent presentation across all dining venues, follow recipes and FDA standards, and manage bake production and inventories while living onboard.

This exempt, full-time role requires an associate degree in culinary arts or pastry, 3–5 years of relevant

Qualifications

• Associate degree in culinary arts or pastry, or equivalent.
• 3-5 years focused on quality pastry production.
• Pass pre-employment drug test and background check.
• TWIC credential and safety compliance knowledge.

Responsibilities

• Oversee culinary team to produce café, buffet, and hors d'oeuvres items with high guest scores.
• Maintain world-class skill and presentation across all ship outlets.
• Prepare items per recipes, portions, and presentation standards.
• Set-up, maintain, and break down stations per FDA standards.
• Taste products to assess quality and escalate issues.
• Schedule bakery production and maintain fresh inventory.
• Enforce food safety standards and ensure quick, delicious meals.

Skills

Problem solving

Organizational skills

Self-motivation

Team leadership

Attention to detail

Education

Associate’s degree in Culinary Arts or pastry & baking

3-5 years of experience in quality production

Job description

American Cruise Lines is seeking a Sous Chef - Dessert Lead to oversee the pastry and dessert program aboard our ships, crafting desserts, breads, and confections with precision and artistry. You will supervise the culinary team, ensure consistent presentation across all dining venues, follow recipes and FDA standards, and manage bake production and inventories while living onboard.

This exempt, full-time role requires an associate degree in culinary arts or pastry, 3–5 years of relevant