Job Overview
Employment Type
Temporary
Full-time
Work Schedule
Rotating Shifts
Benefits
Room and board
Rotation schedule
travel stipend
pro deals
Credential reimbursement
Health care benefits
Job Description
UnCruise Adventures is a distinguished adventure travel company renowned for providing immersive and enriching expedition experiences. Specializing in small ship cruising, UnCruise offers voyages to breathtaking destinations including Alaska, the Hawaiian Islands, and Baja California. The company is committed to fostering an appreciation for local cultures and the natural world, creating unforgettable journeys where guests can kayak among icebergs, explore hidden waterfalls, snorkel with sea lions, dive with manta rays, and observe whales in their natural habitats. As a leader in active adventure travel, UnCruise maintains a strong dedication to environmental stewardship, safety, and delivering personalized service to its guests.
The role of Sous Chef at UnCruise Adventures is an exciting opportunity within the galley team on its vessels for the 2026 Summer Sailing Season. This position involves collaborating closely with the Chef and the entire culinary team to prepare, produce, and present six meals daily, including three for guests and three for crew members. The Sous Chef is vital in maintaining high standards of food quality, safety, and sanitation while showcasing versatility across various cuisines and dietary requirements. The role requires excellent knife skills, impeccable time management, and the ability to multitask efficiently in a fast-paced, close-knit environment.
Crew members enjoy several perks including room and board when scheduled, a rotation schedule allowing 6-8 weeks of sailing followed by 2-3 weeks off, a travel stipend, pro deals, credential reimbursement for required qualifications, and health care benefits once qualification prerequisites are met. The pay rate is competitive at $170 per day plus a $70 tip guarantee, making this role highly attractive for culinary professionals seeking adventure at sea.
Living and working conditions onboard require adaptability as crew members share close quarters, often living with multiple roommates in compact spaces. The physical demands include working long shifts up to 12 hours a day, seven days a week during sailing rotations, and performing tasks that involve bending, lifting, climbing, and working in all weather conditions. The Sous Chef must also be comfortable maintaining compliance with strict CDC and FDA sanitation protocols and contributing to onboard safety trainings and emergency procedures.
This position is ideal for individuals passionate about culinary arts, offering a unique platform to expand skills while exploring magnificent destinations and being part of a dynamic team. Join UnCruise Adventures to embark on a career that combines culinary excellence, outdoor adventure, and cultural enrichment in one of the most stunning environments around the world.
The role of Sous Chef at UnCruise Adventures is an exciting opportunity within the galley team on its vessels for the 2026 Summer Sailing Season. This position involves collaborating closely with the Chef and the entire culinary team to prepare, produce, and present six meals daily, including three for guests and three for crew members. The Sous Chef is vital in maintaining high standards of food quality, safety, and sanitation while showcasing versatility across various cuisines and dietary requirements. The role requires excellent knife skills, impeccable time management, and the ability to multitask efficiently in a fast-paced, close-knit environment.
Crew members enjoy several perks including room and board when scheduled, a rotation schedule allowing 6-8 weeks of sailing followed by 2-3 weeks off, a travel stipend, pro deals, credential reimbursement for required qualifications, and health care benefits once qualification prerequisites are met. The pay rate is competitive at $170 per day plus a $70 tip guarantee, making this role highly attractive for culinary professionals seeking adventure at sea.
Living and working conditions onboard require adaptability as crew members share close quarters, often living with multiple roommates in compact spaces. The physical demands include working long shifts up to 12 hours a day, seven days a week during sailing rotations, and performing tasks that involve bending, lifting, climbing, and working in all weather conditions. The Sous Chef must also be comfortable maintaining compliance with strict CDC and FDA sanitation protocols and contributing to onboard safety trainings and emergency procedures.
This position is ideal for individuals passionate about culinary arts, offering a unique platform to expand skills while exploring magnificent destinations and being part of a dynamic team. Join UnCruise Adventures to embark on a career that combines culinary excellence, outdoor adventure, and cultural enrichment in one of the most stunning environments around the world.
Job Requirements
- ServSafe Food Protection Manager Certification
- ServSafe Allergens
- CPR / First Aid / AED
- Government ID (REAL ID compliant) or Passport
Job 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
Job 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 Chefs 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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