Head Chef – Expedition Style, Small Cruise Ship/Yacht
NOTE: This job listing has expired and may no longer be relevant!
The Chef is responsible for overseeing 2-4 galley staff and all functions within the galley. The Chef will coordinate and participate in all galley activities in regard to food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager.
Un-Cruise Adventures offers unique employment opportunities for hospitality and/or restaurant professionals. Unlike similar jobs on land—the view from your window is the Columbia River Gorge or maybe a glacier in Alaska, your afternoon break might be wilderness kayaking or wine tasting with guests, and fellow crew become your family. Our small expedition boats, upscale yachts, and river coastal steamship (carrying 22-88 guests) introduce adventurers to places, encounters, and activities sure to leave a lasting impression in each person’s life.
• Plan and oversee all guest and crew meals. Follow company guidelines for ordering, inventory and budget management. Must maintain quality and consistency with the menu items daily.
• Participate in the cooking and preparation of food items as a member of the galley staff.
• Prepare items for special diets as needed for vegan, gluten free, allergies, etc.
• Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking-in stores.
• Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator and storeroom.
• Work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees.
• Maintains professional demeanor with guests, crew, staff, agents, officials, and the public.
• Supervise one to five team members in daily galley operations.
• Oversee the training for new hires and ongoing training for all galley staff.
• Monitor and counsel work performance throughout the year, and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner. Assist in the training and development of all direct reports.
• Respond in a timely manner to all concerns, complaints, and allegations, and conducts investigations as necessary.
Safety and Security:
• Comply with all CDC/FDA vessel sanitation requirements.
• Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies.
• Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Minimum of 2 years experience managing a kitchen or galley staff.
• Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work.
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Ability to get along with co-workers and support a team environment.
• Experience with passenger vessels is strongly preferred, but not required.
• Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules change on the fly. Adapting quickly to circumstances is essential.
• Comfortable living and working in close quarters with other crewmembers, including those you are supervising.
Required Certificates, Licenses, Registrations:
• Valid US Passport (or verification of legal right to work in the U.S. without Visa sponsorship)
• CPR / First Aid / AED (Class must include in-person assessment, no online only courses)
• ServSafe Food Protection Manager Certification
PHYSICAL DEMANDS / WORK ENVIRONMENT
• Length of Work Shift- Physically able to work a minimum of 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Vacations off the vessel are usually 2-3 weeks.
• Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Ability to stand or sit for long periods of time.
• Handling/Strength- Ability to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
• Environmental Conditions- ability to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.
**ALSO HIRING SOUS CHEFS RESPONSIBLE FOR ASSISTING THE ENTIRE GALLEY TEAM IN ALL FOOD PREP AND SANITATION EFFORTS.