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Kind of job: Cruise
Job offer: Chef
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Job Description



Prepare meals for the guests and crew per established company standards.  Meet or exceed CDC/FDA standards and prescribed company sanitation and safety standards.  Supervise, train and schedule the galley crew.  Inventory galley supplies and replenish food stores as needed and within or improving upon established budget goals.



  • Food Service: Prepare, or direct the preparation of menu items for each guest and crew meal.   Actively direct food service during each guest meal.  Responsible for ongoing training of the galley staff.  Assign and participate in galley sanitation duties, both daily and phase duties.
  • Ordering/Inventory:  Responsible for periodic inventory, following established ordering guidelines, and following established receiving procedures.
  • Sanitation: In accordance with FDA/CDC codes, maintain sanitary galley using proper storage, handling, and shut down procedures.  Responsible for safe food product.  Continual training of relief in this area.


  • Crew Scheduling: Assign galley crews’ daily and weekly prep lists, CDC and Phase Maintenance schedules.
  • Guest Interaction/ Public Speaking : Explain each day’s menu in front of guests.  Participate in evening entertainment and galley tour as needed.  Talk with guests after dinner every night to gain feedback.
  • Guest Special Dietary Needs: Meet with guests on an individual basis to discuss accommodations for their special dietary needs.
  • Safety duties: Holds a position on the ship’s Emergency Station Bill.  Must perform requirements of Emergency Station Bill for both drills and actual emergencies to include fire, flooding, man overboard, abandon ship, medical, and spill response.  Also participates in one crew safety meeting per week. 


  • Overall requirements of the job:  Well-rounded culinary training including baking, garde manger; experience in banquet serving; line cooking; breakfast cooking; dishwashing, and knowledge of CDC cleaning and storage requirements.  Must also be extremely organized.  Aptitude for managing and training of galley staff.  Ability to handle appropriate food service administration in areas of inventory control and ordering. 
  • Specialized or technical knowledge requiring formal training and completion at a culinary school is strongly preferred.
  • Minimum of 3-5 years experience in the restaurant or culinary industry.  Experience on a cruise ship strongly preferred.
  • Knowledge of special dietary needs; IE vegetarian, low salt, low cholesterol, and diabetic.
  • Communication skills require the ability to represent the company in public appearances.
  • Writing skills require the ability to write text designed to communicate technical information.
  • Computer skills require the ability to use software such as Microsoft Word, Excel, and Access.
  • Must be able to perform mid-level mathematics problems dealing with fractions, costing and quantitative theories and to perform analyses based on these problems. 
  • Interpersonal skills require the ability to often deal with situations where satisfactory resolution of issues must be achieved.
  • Overall knowledge and skills requires application involving a full working knowledge of a specialized area and a general understanding of the practices and techniques of the recognized discipline for that area.
  • Responsible for planning and performing a wide variety of duties requiring independent action working toward general results; responsible for meeting different conditions, making decisions based on precedents and company policy. 

·   Must be well organized, even tempered, multi-task oriented, quick thinking and fair minded.





Duties and responsibilities are generally performed in a Marine Operations setting, primarily onboard a vessel. Must be physically able to work a typical 12- hour workday of about 10-14 hours per day, seven days a week, for 6 weeks at a time.  On any given day hours could be more or less.  The 6-week work period is the normal, but not necessarily fixed onboard schedule, and it is followed by a 2 to 3 week period off the vessel.  Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing and an irregular work schedule.  Mobility demands generally include occasional sitting and occasional standing.  Combination activities generally include handling of chemicals/chemical compounds such as cleaning agents. Sensory demands generally involve a computer terminal; telephone operation, microphone and PA systems. 

Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the ability to climb a 7-foot vertical ladder and fit through a 28-inch wide hatch.  Physical demands also include individual handling of one to several different sized objects totaling up to 50 pounds in weight. Handling includes: the dynamic and momentary strenuous lifting and lowering of objects between the ground/deck level and a height of about 4 to 6 feet; continuously repeating these movements about once per minute continuously for up to 20 minutes; repetitive turning and twisting of the body while holding these objects, and passing or receiving them between people as frequently as every 10 seconds; and repeatedly carrying objects of similar weight a distance of up to 100 feet every one to two minutes for as long as 20 minutes without stopping.  Each of the above evolutions may be repeated several times in the course of handling ships stores.

Job Location
On Board A Ship, WA, US.
Position Type


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