PASTRY CHEF

American Cruise Lines, the largest cruise line in the United States, is looking to add Pastry Chefs to our shipboard team for the 2025 season on America’s rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience.
The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience.
While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view.

QUALIFICATIONS:

• Ability to work around 14 hours per day.
• An Associate’s degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production.
• Ability to reach, bend, and frequently lift/move items up to 50 lbs.
• Ability to work in a standing position for extended amounts of time.
• Basic understanding of professional baking and pastries and food & beverage knowledge..
• Problem solving skills, organization skills, and self-motivation.
• Commitment to quality service.
• Ability to multi-task and work in a team environment.
• Ability to work calmly and effectively under pressure.
• Ability to adapt and adjust daily to last-minute requests or changes.
• Must be able to pass a pre-employment drug test.
• Must complete a criminal background check.
• Transportation Worker Identification Credential (TWIC).

• 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.