Chef

Bellevue, WA, USA|Travel

Job Overview

Employment Type

Temporary

Full-time

Compensation

Salary

Range $57,100.00 - $81,100.00

Work Schedule

Rotating Shifts

Standard Hours

Benefits

Room and board

Rotation schedule

travel stipend

pro deals

Credential reimbursement

Health care benefits

Job Description

UnCruise Adventures is a renowned adventure travel company specializing in small ship cruises that provide immersive experiences in nature and local cultures. The company is celebrated for its commitment to delivering eco-friendly and sustainable travel, focusing on destinations such as Alaska, the Hawaiian Islands, and Baja California. With a dedication to adventure and environmental stewardship, UnCruise offers a unique way to explore some of the most stunning and remote marine environments in the world. Their voyages involve activities such as kayaking among icebergs, snorkeling with sea lions, diving with manta rays, and observing whales, all designed to inspire appreciation and respect for the natural world and indigenous cultures.

The role of Chef at UnCruise Adventures is a vital leadership position within the galley team, responsible for managing all aspects of food preparation and kitchen operations aboard their vessels. Reporting to the Hotel Manager, the Chef oversees galley staff, coordinates meal planning, manages inventory and ordering, and ensures cleanliness and organization within the galley. This position demands a high level of culinary skill across diverse cuisines, extensive knowledge of special diets and food allergies, as well as strong management capabilities. The Chef works closely with Sous Chefs and Pastry Chefs to execute meals that meet company standards for quality and consistency. Given the unique environment aboard a cruise vessel, the Chef must be adaptable to dynamic schedules and work well in close quarters alongside crew members. The job also requires compliance with all safety and sanitation regulations and a strong focus on providing an exceptional dining experience for both guests and crew. This role offers a rotation schedule of 6-8 weeks sailing followed by 2-3 weeks off, with benefits including room and board while scheduled, a travel stipend, healthcare options after qualification, and professional development incentives. The pay ranges between $320 and $325 per day, depending on vessel placement. This position is ideal for individuals with at least two years of kitchen management experience and four years of progressively responsible cooking roles, who are passionate about adventure travel and providing superior culinary services in a unique maritime setting.

Job Requirements

ServSafe Food Protection Manager Certification
ServSafe Allergens
CPR / First Aid / AED certification
government ID (REAL ID compliant) or Passport
able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time
physically able to handle, lift, and lower objects up to 50 pounds repeatedly
able to ascend and descend stairs and ladders carrying objects
able to work in confined spaces and all weather conditions
comfortable living in shared quarters with limited privacy
experience managing inventory and food provisioning
strong understanding of food safety and sanitation regulations

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 including ability to handle multiple tasks, set priorities, and meet deadlines
ability to get along with co-workers and support a team environment
extensive knowledge with all special diets and allergies
able to execute a wide variety of different cuisines and cooking styles
experience with passenger vessels preferred but not required
flexible and adaptable to changing schedules due to wildlife and adventure cruising
comfortable living and working in close quarters with other crewmembers
excellent communication skills including ability to present sensitive information one-on-one and in group settings
maintain a 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 the menu items daily
participate in the cooking and preparation of food items as a member of the galley staff
prepare special diet/allergy items for guests and crew as needed, such as vegan, gluten free, nut allergy, etc.
ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking-in provisions
actively involved in storing provisions with the weekly order
maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores
clean and organize all provision storage areas in galley, freezer, refrigerator, and storeroom
responsible for limiting food waste and documenting as needed
work closely with the Hotel Manager to create a comfortable and safe work environment for all galley employees
maintain professional demeanor with guests, crew, staff, agents, officials, and the public
supervise one to five team members in daily galley operations
oversee the training for new hires and ongoing training for all galley staff
monitor and counsel work performance throughout the year and conduct written performance evaluations
coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner
respond in a timely manner to all concerns, complaints, and allegations
conduct investigations with management team as necessary
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