Onboard Pastry & Dessert Lead Chef

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with match

Travel, room and board, uniforms, and

training provided

Job summary

American Cruise Lines seeks a Sous Chef - Pastry Lead for the 2027 season to craft a wide range of desserts and pastries onboard intimate vessels. You will oversee the culinary team, maintain menu standards, and continually develop new dessert recipes to delight guests.

This role offers onboard living quarters and a dynamic, hands-on culinary environment. The position requires strong pastry skills, leadership, and a commitment to quality service.

Qualifications

• Associate’s degree in Culinary Arts or pastry & baking or 3–5 years of experience with 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.
• Must complete a criminal background check.
• TWIC credential.
• Ability to perform essential functions of the job with or without accommodation.

Responsibilities

• Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas.
• Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship.
• Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards.
• Set-up, maintain, and breaks down stations according to FDA Standards.
• Taste all products produced to assess quality.
• Notify the Executive Chef of any product shortages or equipment maintenance issues.
• Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared.
• Schedule the production of all baked goods.
• Always maintain an inventory of fresh baked goods.
• Use food production equipment according to manufacturer’s instructions.
• Maintain a professional appearance at all times.
• Ensure that each guest has a positive and memorable experience.
• Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation.
• Ensure that all meals are prepared as quickly and deliciously as possible.
• Enforce food and safety standards.

Skills

Culinary leadership

Dessert production

Menu development

Food presentation

Baking and pastry

Team management

Education

Associate’s degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines seeks a Sous Chef - Pastry Lead for the 2027 season to craft a wide range of desserts and pastries onboard intimate vessels. You will oversee the culinary team, maintain menu standards, and continually develop new dessert recipes to delight guests.

This role offers onboard living quarters and a dynamic, hands-on culinary environment. The position requires strong pastry skills, leadership, and a commitment to quality service.