Chef

at  UnCruise Adventures

HIRING STATUS, 1/19: All Chef positions for the Alaska Summer sailing season are full. We still collect applications and interview well qualified candidates incase a position becomes available.
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JOB SUMMARY

The Chef is responsible for overseeing all staff and functions within the galley. The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager.

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.
• Experience with passenger vessels is preferred, but not required.
• Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules may change on the fly. Adapting quickly to circumstances is essential.
• Comfortable living and working in close quarters with other crewmembers, including those you are supervising.
• Excellent communication skills, including the ability to effectively present sensitive information in one-on-one situations as well as comfort with public speaking in group situations.
• Maintain professional demeanor at all times.

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 people 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 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.
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ESSENTIAL 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 in the menu items daily.
• Participate in the cooking and preparation of food items as a member of the galley staff.
• Prepare items for special diets for guests and crew as needed for vegan, gluten free, allergies, 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.
• Be actively involved in storing provisions with the weekly order.
• Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.
• Responsible for limiting food waste and will document 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.

SUPERVISORY RESPONSIBILITIES:

• 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.