Chef

Juneau, AK, USA|Travel, Onsite

Job Overview

Employment Type

Temporary

Full-time

Work Schedule

Rotating Shifts

Standard Hours

Benefits

Room and board

Rotation schedule

travel stipend

pro deals

Credential reimbursement

Health care benefits

Paid Time Off

Job Description

UnCruise Adventures is a renowned adventure cruise company dedicated to providing exceptional and immersive travel experiences to some of the most stunning and remote destinations on the planet. With a strong commitment to sustainability, cultural appreciation, and environmental stewardship, UnCruise offers unique journeys that allow guests to connect deeply with nature and local communities. Operating primarily in destinations such as Alaska, the Hawaiian Islands, and Baja California, UnCruise combines the thrill of exploration with the comfort and intimacy of small-ship cruising. The company is known for its focus on adventure activities like kayaking among icebergs, snorkeling with sea lions, diving with manta rays, and whale watching, providing guests with never-before-seen encounters in pristine natural environments. As an employer, UnCruise prioritizes the well-being of its crew by offering competitive wages, rotation schedules that balance work and rest, and comprehensive benefits once qualification requirements are met. These perks include room and board, health care benefits, travel stipends, and professional development opportunities such as credential reimbursements and special pro deals. Work aboard UnCruise vessels is dynamic and enriched by close-knit teamwork among crewmembers who share a passion for adventure and guest service.

The role of Chef aboard UnCruise vessels is pivotal in delivering a memorable culinary experience that complements the adventure. The Chef is responsible for overseeing all galley operations, managing kitchen staff, and ensuring the highest quality of food preparation for both guests and crew. This leadership role requires coordinating and actively participating in daily meal preparation, managing inventories and ordering provisions, and maintaining strict compliance with sanitation and safety procedures. The Chef works closely with the Hotel Manager and other crewmembers to maintain smooth galley operations, uphold company standards, and adapt quickly to the dynamic and sometimes unpredictable nature of wildlife and adventure cruising. The position demands excellent culinary skills across a variety of cuisines, thorough knowledge of special diets and allergies, robust time management, and the ability to thrive in a close-quarters living and working environment. The successful candidate will be committed to professionalism, possess strong communication skills, and demonstrate the ability to lead and motivate a small team. This is a full-time seasonal position with a base pay ranging between $254 and $325 per day, depending on vessel placement, and includes a rotation schedule of 6 to 8 weeks on duty followed by 2 to 3 weeks off. All chefs must hold current certifications including ServSafe Food Protection Manager and CPR/First Aid/AED. Working on UnCruise vessels offers a unique opportunity to blend a love for culinary excellence with a passion for adventure and environmental awareness, making it an ideal career choice for chefs eager to explore new horizons while advancing their professional skills.

Job Requirements

ServSafe Food Protection Manager Certification
ServSafe Allergens certification
CPR/First Aid/AED certification
government ID (REAL ID compliant) or passport
minimum 2 years managing kitchen or galley staff
minimum 4 years restaurant or banquet cooking
ability to work 12-hour shifts, 7 days a week for 6 to 8 weeks
comfortable living in close quarters
ability to handle and lift up to 50 pounds
flexible to changing schedules and environments

Job Qualifications

Minimum of 2 years experience managing a kitchen or galley staff
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
extensive knowledge of all special diets and allergies
able to execute a wide variety of different cuisines and cooking styles
experience with passenger vessels is preferred but not required
flexibility to adapt quickly to changing schedules
comfortable living and working in close quarters
excellent communication skills including public speaking
professional demeanor at all times

Job Duties

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 menu items daily
participate in the cooking and preparation of food items as a member of the galley staff
prepare special diet/allergy items such as vegan, gluten free, nut allergy, etc.
ensure provisioning of all food and related products by placing weekly orders with the hotel manager
load and check-in provisions
actively involved in storing provisions
maintain accurate inventories for stocking levels and proper rotation of perishable food stores
clean and organize all provision storage areas
limit food waste and document as needed
work closely with the hotel manager to create a safe work environment
maintain professional demeanor with guests, crew, and staff
supervise one to five team members
oversee training for new hires and ongoing training
monitor and counsel work performance
conduct written performance evaluations
coach, discipline, and terminate staff as necessary
respond to concerns, complaints, and allegations
comply with all CDC/FDA vessel sanitation requirements
participate in onboard safety training, meetings, and drills
maintain familiarity with company safety management systems