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At UnCruise Adventures, we work together to provide an enriching adventure experience while inspiring an appreciation of local cultures and the natural world. This means we kayak among icebergs, travel to hidden waterfalls, snorkel with sea lions, dive with manta rays, and share air with whales. Our destinations include Alaska, the Hawaiian Islands, and Baja California.

The Chef is responsible for overseeing all staff and functions within the galley. The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager.

Essential Duties include:

• Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef.
• Follow company guidelines for ordering, inventory, and budget management.
• Maintain quality and consistency with the menu items daily.
• Prepare special diet/allergy items for guests and crew as needed.
• Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager.
• Actively involved in storing provisions with the weekly order.
• Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores.
• Responsible for limiting food waste and will document as needed.
• Work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees.

Supervisory Responsibilities involve supervising one to five team members in daily galley operations, overseeing the training for new hires, and monitoring work performance throughout the year.

Safety and Security: Comply with all CDC/FDA vessel sanitation requirements and participate in onboard safety training, meetings, and drills as directed by the Captain.

ONBOARD ENVIRONMENT / PHYSICAL DEMANDS:

• Living Conditions: Crew live in close quarters with 4 to 8 people of all genders per room.
• Length of Work Shift: Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time.
• Mobility: Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling.
• Handling/Strength: Able to handle, lift, and lower objects totaling 50 pounds.
• Environmental Conditions: Able to work in all weather conditions and around loud noise.

BASE PAY: $254 - $325 / day. Wage range is based on vessel placement.

This job description is intended only to describe the general nature and level of work being performed by an employee in this position.

• Room and board when scheduled.
• Rotation schedule (6-8 weeks sailing with 2-3 weeks off).
• Travel stipend.
• Pro deals.
• Credential reimbursement (qualifications required).
• Health care benefits (once qualifications are met).

• Minimum of 2 years experience managing a kitchen or galley staff.
• Minimum of 4 years restaurant/banquet cooking experience.
• Good time management skills and ability to handle multiple tasks.
• Ability to work well in a team environment.
• Extensive knowledge of special diets and allergies.
• Experience with a wide variety of cuisines and cooking styles.
• Excellent communication skills.
• Required certifications: Valid Passport, CPR/First Aid/AED, ServSafe, STCW certifications, and others as specified.