26 Jun 2014



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Job Description

This position is an onboard position. Candidate will live onboard the boat in the assigned crew areas. They will be on a 12-week on/4-week off rotation, meaning they will live entirely on the vessel for 12 weeks (including weekends), then have 4 weeks off. This position requires a clean background and drug screen. Our company prides itself on customer service, professionalism, and neat appearance. Candidates with previous cruise industry experience and four-star service experience are encouraged to apply

ESSENTIAL FUNCTIONS – the following are essential functions of the job but are not all-inclusive.
• Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs.
• Partner well with all departments
• Manage galley and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
• Accounting skills including food cost profit and loss
• Ability to develop recipes and specialty items including accommodation of special dietary needs
• Excellent written and verbal communication skills
• Working knowledge of galley and storage equipment
• Clean and neat appearance
• Exhibit above average organizational and time-management skills
• Ensure consistent implementation of departmental training and performance appraisal programs.
• Communicate repair and maintenance needs to engineering. Follow up to ensure service was performed
• Manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste.
• Exhibit pride in facility maintenance and appearance by compliance with FDA regulations – provide constant direction in proper cleaning, food handling, receiving and storage
• Galley staffing – maintains payroll records, provides HR with personnel needs, assist with control of crew transportation
• Participate in Chef demonstrations, galley tour, cooking at some buffets, be available for passenger interaction, and waiter training pertaining to menu descriptions.
• Works with sous chefs and storeroom manager on supervision of utilities including trash storage and removal
• Control ordering of consumable products, chemicals, equipment, and paper goods.
• Provide healthy, well prepared, diverse food items for crew by working with crew and storeroom manager
• Perform other tasks as deemed necessary by your Supervisor


• High school diploma
• 2 year culinary degree, ACF certification, served and completed culinary apprenticeship program or has equivalent working experience
• Minimum 5 years’ experience in management/supervisory position
• Proficient in the use of personal computers
• Familiarity with current software programs
• Cruise industry experience preferred
• Submit to and pass alcohol and drug tests including but not limited to pre-employment, random, and post-accident testing
• An equivalent combination of education and experience may be substituted
• Good verbal and written communication skills


• Outside conditions, extreme heat
• Marine operation subject to varied wake and motion
• Living onboard the boat in close quarters with fellow co-workers for 12-weeks at a time
• Ability to maneuver tight quarters of the boat including many stairs, crew areas, engine room, and rooms without windows
• Moderate noise level

Markets: Portland. Job Categories: Kitchen. Job Types: Full-Time. Job expires in 4 days.