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The Sous Chef is responsible for assisting the entire galley team in all food preparation and galley sanitation efforts; this includes prep, production, plate up, and clean-up of six meals per day (3 guest meals, 3 crew meals). This multi-tasking position will also be responsible for the preparation of crew meals and must be capable of executing a variety of cooking skills and different cuisines on a daily basis. The Sous Chef will also assist with washing dishes on a rare occasion, loading and storing food provisions, participating in galley cleaning, and other sanitation duties as assigned.

Qualifications:

• Minimum of 2-3 years experience cooking in a general kitchen or galley setting.
• Excellent knife skills and the ability to follow any recipe from start to finish.
• Possess extensive knowledge in various cuisines with the ability to create meals without a recipe.
• Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.
• Must be hardworking, flexible and willing to communicate professionally with the Chef and other crew members.
• Able to get along with co-workers and support a team environment.
• Experience with passenger vessels is preferred, but not required.
• Comfortable living and working in close quarters with other crew members for many weeks at a time, with no days off.
• This may include crew from the galley. Having your own room is not an option due to limited berthing.

Required Certificates, Licenses, Registrations:

• Valid Passport.
• CPR / First Aid / AED.
• ServSafe Food Protection Manager Certification.
• ServSafe Allergens.
• STCW Crowd Management (Company provided).
• Security Awareness or VPDSD (Company provided).
• Medical Certificate or Physical Examination Report (Company provided).
• St. Kitts Continuous Discharge Certificate (CDC) (Company provided) (Required for Safari Voyager).

Essential Duties:

• Participate in the production and presentation of all guest meals.
• Create and prepare a variety of nutritious, fresh, and creative crew meals, on time as scheduled.
• Execute standard recipes as directed by the Chef.
• Prepare entrees and crew meals for special diets such as gluten free, dairy free, and vegan, as directed by the Chef, with or without a recipe.
• Daily prep and cleaning responsibilities are subject to change under Chef's discretion.
• Assist in galley clean up after every meal including dish area support and disposal of trash.
• Assist in maintaining proper food handling and storage procedures in accordance with CDC/FDA guidelines.
• Interact with guests in a friendly and courteous manner at all times.
• Participate in evening activities and in galley tour 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, 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.

ONBOARD ENVIRONMENT / PHYSICAL DEMANDS:

• Living Conditions: Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing.
• Length of Work Shift: Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.
• Mobility: Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Ability to stand or sit for long periods of time.
• Handling/Strength: Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
• Environmental Conditions: Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch-wide hatch.

BASE PAY: $170 / day + $70 tip guarantee.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

• 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 2-3 years experience cooking in a general kitchen or galley setting.
• Excellent knife skills and ability to follow recipes.
• Extensive knowledge in various cuisines with the ability to create meals without a recipe.
• Good time management skills and ability to handle multiple tasks.
• Ability to communicate professionally with the Chef and other crew members.
• Experience with passenger vessels is preferred, but not required.
• Certifications: Valid Passport, CPR/First Aid/AED, ServSafe, STCW Crowd Management.