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Chef-Small expedition style cruise vessel


This expedition style cruise line offers unique employment opportunities for hospitality and/or restaurant professionals. Unlike similar jobs on land, the view from your window is a glacier, your afternoon break might be wilderness kayaking or hiking in bear country, and fellow crew become your family. Our small expedition boats and upscale yachts (carrying 22-88 guests) introduce adventurers to places, encounters, and activities sure to leave a lasting impression in each person’s life.

Job Summary:

The Chef is responsible for overseeing all staff and 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.

Essential Functions and Duties:
 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.
 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.
Supervisory Responsibilities:
 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.

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.


This job is open for US residents ONLY!

Desired Qualifications:

 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.

Communication Skills:
 Excellent communication skills, including the ability to effectively present sensitive information in one-on-one situations as well as comfort with public speaking in group situations.
 Ability to maintain a professional demeanor at all times; and the ability to use necessary levels of tact and courtesy.

 Current First Aid/CPR certification required.
 ServSafe Certification required.
 Food Safety Manager Certification preferred.
 STCW Crisis Management and Crowd Control preferred.