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The Pastry Chef is responsible for all baking, preparation, and presentation of breads, pastries, and desserts along with plate-up of meals, assisting Galley Utility if needed, and galley cleaning as assigned. The Pastry Chef will also (rarely but when required) assist the galley team with preparing crew meals and preparing savory items. When working a night baker position, the Pastry Chef will need to wash all their own dishes, pots, and pans.

Qualifications:

• Valid Passport
• CPR / First Aid / AED
• Alaska Food Handler Permit
• ServSafe
• Allergens
• STCW Crowd Management (Company provided)
• Medical Certificate or Physical Examination Report (Company provided)
• St. Kitts Continuous Discharge Certificate (CDC) (Company provided, Required for Safari Voyager)

Essential Duties:

• Plan and oversee the production and presentation of all breads, pastries, cookies, and desserts.
• Prepare items for special diets for guests and crew as needed.
• The Pastry Chef may be asked to help prep or cook meals in addition to their baking responsibility for the day.
• Assist the Chef(s) with plate-up and clean-up of breakfast, lunch, and dinner daily.
• Assist with weekly storing of provisions even if working as an overnight baker.
• Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food stores.
• Work closely with the Chef to help create weekly orders based on inventory.
• Assist with maintaining proper sanitation in the galley under the Chef's discretion.
• Interact with guests in a friendly and courteous manner.
• Participate in evening activities and in galley tours as directed by Chef or Hotel Manager.

Safety and Security:

• Comply with all CDC/FDA vessel sanitation requirements.
• Participate in onboard safety training, meetings, and drills as directed by the Captain.
• Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.

Onboard Environment / Physical Demands:

• Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel.
• Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time.
• Able to handle, lift, and lower objects totaling 50 pounds.
• Able to work in all weather conditions, around loud noise, in small spaces.

Base Pay: $180 / day + $70 tip guaranteed.

Disclaimer Statement: This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required, or persons so classified or assigned.

It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.

• 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 4 years experience in a general kitchen or galley setting.
• Minimum of 2 years working with pastries and desserts.
• Proficient in creating breads, desserts, and pastries for guests with special diets and allergies.
• Good time management skills.
• Must be hardworking, flexible, and willing to communicate professionally.
• Able to get along with co-workers and support a team environment.
• Comfortable living and working in close quarters with other crew members.