Onboard Pastry Chef - Creative Desserts for Small-Ship Dining

American Cruise Lines; New London (CT); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, dental, vision insurance

401(k) with match

Covered travel, room and board, meals

Job summary

American Cruise Lines seeks a Pastry Chef for the 2026 season aboard our vessels. The role focuses on crafting desserts, pastries, breads, and confections to meet a diverse menu matrix while maintaining high presentation standards.

Live onboard in comfortable quarters; participate in a dynamic culinary team overseeing small-ship dining experiences nationwide. Requires an associate degree or 3–5 years’ pastry production experience and TWIC clearance.

Qualifications

• Associates degree in Culinary Arts or pastry & baking; 3–5 years experience in quality production.
• Basic understanding of professional baking and pastries and Food & Beverage knowledge.
• Problem solving, organization, and self-motivation.
• Commitment to quality service.
• Must pass pre-employment drug test and background check.
• TWIC.

Responsibilities

• Prepare and serve items per procedures, recipes, portions, and presentation standards.
• Set-up, maintain, and break down station per FDA Standards.
• Taste products to assess quality.
• Notify Executive Chef of shortages or equipment issues.
• Maintain counts on food items to prevent discrepancies.
• Schedule production of all baked goods.
• Maintain inventory of fresh baked goods.
• Use production equipment per manufacturer’s instructions.
• Maintain a professional appearance at all times.
• Ensure guests have a positive and memorable experience.

Skills

Culinary Arts

Pastry & Baking

Food & Beverage knowledge

Problem solving

Organizational skills

Self-motivation

Quality service

Education

Associate’s degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines seeks a Pastry Chef for the 2026 season aboard our vessels. The role focuses on crafting desserts, pastries, breads, and confections to meet a diverse menu matrix while maintaining high presentation standards.

Live onboard in comfortable quarters; participate in a dynamic culinary team overseeing small-ship dining experiences nationwide. Requires an associate degree or 3–5 years’ pastry production experience and TWIC clearance.