Pastry Chef, Cruise Ship Culinary Team
Overview
You will own dessert and baked goods production for a 200-guest riverboat, crafting pastries, breads, and confections that define the onboard dining experience. You will work alongside a small culinary team in a well-equipped galley with a river view, reporting to the Executive Chef. This role stands out for its intimate shipboard setting, where you can experiment with recipes while living onboard with comfortable quarters and covered travel.
What You'll Do8
- 1Craft and plate all desserts, breads, pastries, and cookies each day, following the menu matrix and portion standards.
- 2Taste every product to verify quality and consistency before service.
- 3Set up, maintain, and break down the pastry station per FDA standards.
- 4Report product shortages or equipment issues to the Executive Chef promptly.
- 5Track food counts to prevent waste and align production with guest and crew demand.
- 6Schedule baked goods production to maintain a constant inventory of fresh items.
- 7Use food production equipment according to manufacturer guidelines.
- 8Maintain a professional appearance and deliver a memorable guest experience.
Requirements9
- 1Associate's degree in Culinary Arts or pastry and baking, or 3-5 years of pastry production experience.
- 2Solid grasp of professional baking, pastry techniques, and food and beverage pairings.
- 3Strong problem-solving, organization, and self-motivation.
- 4Commitment to quality service and guest satisfaction.
- 5Pass a pre-employment drug test and criminal background check.
- 6Hold a TWIC card (or obtain one before boarding).
- 7Ability to live and work onboard a vessel in constant motion, using stairs frequently.
- 8Stand for the entire shift, lift up to 20 lbs frequently and 50 lbs occasionally.
- 9Work up to 12 hours per day, adapt to last-minute changes, and assist in emergencies.
Salary Insight
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