Shipboard Pastry & Dessert Lead Sous Chef

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

Benefits offered by this job

Competitive daily rate

Health, dental, vision, and 401(k)

Covered travel, room and board, plus U

Job summary

American Cruise Lines seeks a Sous Chef – Pastry and Dessert Lead to direct the onboard pastry program for the 2027 season. You will craft desserts, breads, and confections, with a keen eye for flavor pairings and pastry aesthetics, while aligning with daily dessert menus and executive chef directives.

You’ll manage a culinary team onboard, ensure consistent world-class presentation across all ship dining venues, and uphold safety standards.

Qualifications

• Associate’s degree in Culinary Arts or pastry & baking; or 3–5 years of quality production experience.
• Basic understanding of professional baking and pastries and food & beverage knowledge.
• Pass pre-employment drug test.
• Criminal background check must be completed.
• TWIC (Transportation Worker Identification Credential) required.

Responsibilities

• Oversee culinary team to produce café, buffet, and hors d’oeuvres with high guest scores.
• Ensure world-class culinary skill and presentation throughout the ship.
• Prepare and serve items per established recipes, portions, and presentation standards.
• Set up, maintain, and break down stations according to FDA standards.
• Taste all products to assess quality.
• Notify Executive Chef of shortages or equipment issues.
• Maintain inventory and accurate counts of baked goods.
• Schedule production of all baked goods.
• Maintain an inventory of fresh baked goods.
• Follow manufacturer instructions for food production equipment.

Skills

Dessert & pastry creation

Aesthetic presentation

Team leadership

Food safety

Problem solving

Organizational skills

Quality service

Education

Associate’s degree in Culinary Arts or pastry & baking

Job description

American Cruise Lines seeks a Sous Chef – Pastry and Dessert Lead to direct the onboard pastry program for the 2027 season. You will craft desserts, breads, and confections, with a keen eye for flavor pairings and pastry aesthetics, while aligning with daily dessert menus and executive chef directives.

You’ll manage a culinary team onboard, ensure consistent world-class presentation across all ship dining venues, and uphold safety standards.