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About the Role
The Pastry Chef will be responsible for creating a wide variety of desserts and baked goods, including confectionary work, with a focus on flavor pairings, presentation, and guest satisfaction. This role involves adhering to daily menu requirements and continuously researching new recipes to ensure exceptional dining experiences for guests and crew while living onboard.
Responsibilities
- Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day.
- 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 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.
Requirements
- An 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 be able to pass a pre-employment drug test.
- Must complete a criminal background check.
- Transportation Worker Identification Credential (TWIC).
- Ability to perform the essential functions of the job with or without accommodation.
- Ability to live and satisfactorily perform job duties in an environment that is subject to constant motion.
- Ability to adapt and adjust daily to last-minute requests or changes.
- Ability to multi-task and work in a team environment.
- Ability to work calmly and effectively under pressure.
- Ability to work around 12 hours per day.
- Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch.
- Ability to stand for your entire shift.
- Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs.
- Ability to frequently bend, squat and reach.
- Ability to live and work on board a vessel for extended periods of time.
- Ability to use stairs frequently.
Skills
- Culinary expertise
- Dessert and baked goods preparation
- Confectionary work
- Flavor pairing
- Food and pastry presentation
- Problem solving
- Organization
- Self-motivation
- Quality service commitment
Location
- Nationwide
Work Type
- Full-time
- Exempt
- Onboard
Experience Level
- 3-5 years of experience
Education Level
- Associate’s degree in Culinary Arts or pastry & baking
Salary/Compensations
- Competitive daily rate
Benefits
- Health insurance
- Dental insurance
- Vision insurance
- 401(k) with match
- Travel coverage
- Room and board coverage
- Uniforms
- Training
About the Company
- American Cruise Lines is the largest cruise line operating exclusively within the United States.
- Our modern riverboats and iconic paddlewheelers provide an intimate small-ship experience along America’s rivers.
- We are driven by our values—Optimism, Commitment, Patriotism, and Merit.
- Our mission is to Share America’s Story on the Finest American Ships.
Equal Opportunity
- American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants.
- Employment decisions are based on business needs, job requirements, and individual qualifications without regard to protected characteristics.
- This policy applies to all aspects of employment, including hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access to benefits.