Onboard Pastry Chef — Craft Desserts at Sea

American Cruise Lines; Jacksonville (FL); On-site; USD 50,000 - 80,000; Full time

Benefits offered by this job

Travel provided

Room and board

Uniforms

Training

Job summary

American Cruise Lines seeks a Pastry Chef to craft an array of desserts, breads, and pastries for guests and crew aboard its vessels. You will manage baking production, test new recipes, and ensure exceptional presentation while living onboard in a dynamic culinary environment.

Qualifications include an Associate’s degree in Culinary Arts or pastry & baking and 3–5 years of quality production experience; TWIC and background checks are required.

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 pass a pre-employment drug test.
• Background check and TWIC credential.

Responsibilities

• Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards.
• Set-up, maintain, and breaks down station according to FDA standards.
• Taste all products produced to assess quality.
• Notify the Executive Chef of shortages or maintenance issues.
• Maintain accurate counts on all food items prepared and inventory baked goods.
• Schedule production of all baked goods and maintain freshness.

Skills

Dessert crafting

Pastry production

Flavor pairing

Food presentation

Quality control

Education

Associate’s degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines seeks a Pastry Chef to craft an array of desserts, breads, and pastries for guests and crew aboard its vessels. You will manage baking production, test new recipes, and ensure exceptional presentation while living onboard in a dynamic culinary environment.

Qualifications include an Associate’s degree in Culinary Arts or pastry & baking and 3–5 years of quality production experience; TWIC and background checks are required.