The Head Chef directs the activities of all food preparation and service functions onboard in accordance with the ADC Menu and Recipe Guide and ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. The Head Chef leads and manages according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement. The Head Chef is responsible for the ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department.

Essential Duties & Responsibilities include:

• Lead and manage according to the Core Values of True Alaskan Hospitality.
• Deliver the highest possible quality of culinary services onboard.
• Participate in the actual cooking and preparation of food items as a member and leader of the galley team.
• Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and exceptional flavor profile.
• Responsible for the overall direction, supervision, training, and personal conduct of all employees assigned to the galley operation.
• Actively control the budget and implement all menus, standards, and procedures.
• Ensure compliance with food handling and cleaning procedures in accordance with regulations.
• Create an atmosphere in the kitchen organization which will achieve maximum productivity.
• Prepare weekly orders with the Hotel Manager.
• Conduct culinary training for all galley team members.
• Support performance management system and attend all mandatory onboard meetings.
• Practice hands-on management during all meal hours.
• Take ownership of food tastings and check the menu knowledge of the galley team.
• Engage in guest interaction through beach BBQs, cooking classes, and local market visits.
• Maintain awareness of basic safety rules and workplace safety.

Minimum Qualifications include:

• Culinary arts degree or similar.
• Completed and approved training course that includes practical cookery, food and personal hygiene, food storage, stock control, and environmental protection.
• Well-rounded culinary skills.
• 3-5 years of experience in the culinary industry, with a minimum of 2 years in a supervisory role.
• Strong technical skills and operational organization.
• Must pass a security background check and DOT drug test.
• ServSafe Certified Food Protection Manager.

Desired Qualifications include:

• Proven team player with a Can-Do attitude.
• Experience in the cruise industry strongly preferred.
• First Aid and CPR Certification.

Traits and Characteristics sought:

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
• Organized, dependable, and punctual.
• Strong conflict resolution skills.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The Executive Chef stays in private quarters, while Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise. This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel to the vessels in Alaska and extended stay up to 5 months onboard is required. Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week. Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, and occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel. Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

• Training and development opportunities for galley crew.
• Participation in sustainable seafood programs.
• Hands-on management during meal hours.
• Interaction with guests through activities such as beach BBQs and cooking classes.

• Culinary arts degree or similar.
• 3-5 years of experience in the restaurant or culinary industry.
• Minimum of 2 years in a supervisory or management role.
• Excellent communication skills.
• Functional knowledge of Microsoft Word, Excel, and Access.
• ServSafe Certified Food Protection Manager.