Head Chef


The Head Chef is responsible for overseeing all staff and functions within the galley. He/she will coordinate all galley activities in regard to food preparation, inventory and cleaning.


Food Preparation:

- Plans or oversees the planning of all guest and crew meals, following Company menu matrix and recipes.

- Participates in the actual cooking and preparation of food items as a member of the galley staff.

- Ensures the provisioning of all food and related products by placing orders as needed in conjunction with the Hotel Manager, including loading and checking in stores.

- Maintains inventory with appropriate stocking levels and proper rotation of perishable food stores. Includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.

Safety and Security

- Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.

- Ensures compliance with CDC Vessel Sanitation Program and Health Canada requirements.

- Participates in shore side training as required by the company.

- Familiar with the ISM codes and requirements.

- Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties..


- Supervises the Assistant Chef, one Pantry Chef, and one galley steward in daily galley operations.

- Oversees the training for new hires and ongoing training for all galley staff.

- Manages food costs onboard, reviewing orders and working closely with Purchasing Department.



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.

Desired Qualifications:

- Minimum 2 years experience managing a minimum kitchen/ galley staff of three.

- 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 preferred.

Communication Skills

- The Head Chef must possess the ability to effectively present information in one-on-one and small group situations.

- Licenses/Certificates

- Current First Aid/CPR certification required.

- STCW Basic Safety Training preferred.

- STCW Crowd Management preferred.

- Vessel Sanitation Public Health (CDC) preferred.


The physical demands are described in the Head Chef Job Analysis sheet and is available to all applicants.


This position works 12 hours per day, approximately 8 weeks on, 4 weeks off rotational schedule.