The galley utility is primarily responsible for the maintenance and upkeep of the dish station in the galley. They will be washing all pots, pans, silverware, service items, and glassware for each meal served on board (breakfast, lunch and dinner). The galley utility will also be required to keep their work station clean and sanitary as well as assist in general galley cleaning projects as assigned by the Chef or Hotel Manager.
Dishwashing: Properly pre-rinse, pre-soak, rinse, wash and sanitize each type of plate, silverware, pot, pan, utensil, and glassware.
Galley sanitation: Clean galley after every meal. Assist in maintaining proper food handling and storage procedures in accordance with CDC/FDA guidelines. Assist with trash removal and disposal.
Guest Interaction: Interact with guests in a friendly and courteous manner at all times. Escort guests to stateroom at start of cruise and assist in the handling of luggage. Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.
May be asked to participate in the actual cooking, preparation, or plate-up of food items as a member of the galley team.
Safety and Security:
Participate in on board safety training, meetings and drills as directed by the Captain; including fire, abandon ship, man overboard, flooding and medical emergencies.
Complies with all CDC/FDA vessel sanitation requirements.
Participates and successfully completes shore side training as required by the company.
Maintains familiarity with all duties under the company Safety Management System including Emergency Response Activities.
Assist with marine and expedition activities and operations as requested by the Captain or Hotel Manager.
Serves as member of the Emergency Squad.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Minimum of 1 year of experience in a general kitchen or galley setting or possess a great attitude and some experience with customer service.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
This job is open to legal residents of the United States ONLY!
Ability to get along with co-workers and support a team environment.
Must possess the ability to effectively present information in one-on-one and small group situations.
Must be hardworking, flexible and willing to communicate effectively with the Chef and other crew members.
Required Certificates, Licenses, Registrations:
• Valid Passport•CPR / First Aid / AED
• Alaska Food Handler Permit
• Washington Food Handler Permit (1)
• Oregon Food Handler Permit (1)
• STCW Crowd Management (2)
• Security Awareness or VPDSD (2)
• MARSEC Card (3)•Valid TWIC (4)
• Medical Fitness Certificate (5)
(1) Required for Wilderness Discoverer and S.S. Legacy
(2) Required for Safari Voyager, Safari Endeavour and Safari Quest; preferred on other vessels. Company provided if needed.
(3) Required on Safari Explorer Hawaii Itinerary (If you do not currently have, there will be a training once onboard)
(4) Company preferred for the Safari Explorer Hawaii itinerary (5)Required for Safari Voyager
All vessel positions can be physically demanding. Bending, climbing, repetitive motion, and heavy lifting are requirements of most vessel positions. Every crew member works varied shifts, which may reach 12 hours a day, every day while on board. All crew must be physically able to lift 50 pounds repetitively.
The work environment is a marine environment. Noise level is moderate to high. Extensive exposure to the elements on land and at sea is the norm.