Sous Chef

About UnCruise Adventures At UnCruise Adventures, we work together to provide an enriching adventure experience while inspiring an appreciation of local cultures and the natural world. This means we kayak among icebergs, travel to hidden waterfalls, snorkel with sea lions, dive with manta rays, and share air with whales. Our destinations include Alaska, the Hawaiian Islands, Mexico’s Sea of Cortes, and Costa Rica. Benefits Room and board when scheduled Rotation schedule (6-8 weeks sailing with 2-3 weeks off) Credential reimbursement (qualifications required) Health care benefits (once qualifications are met) Job Summary The Sous Chef is responsible for assisting the entire galley team in all food preparation and galley sanitation efforts; this includes prep, production, plate up, and clean‑up of six meals per day (3 guest meals, 3 crew meals). This multi‑tasking position will also be responsible for the preparation of crew meals and must be capable of executing a variety of cooking skills and different cuisines on a daily basis. The Sous Chef will also assist with washing dishes on a rare occasion, loading and storing food provisions, participating in galley cleaning, and other sanitation duties as assigned. 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. This may include crew from the galley. Having your own room is not an option due to limited berthing. Required Certificates, Licenses, Registrations: CPR / First Aid / AED, Government ID (REAL ID compliant) or Passport Essential 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 Chef’s 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. Guest interaction: 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. Safety and security: 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. Onboard Environment and Physical Demands Living Conditions: Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing. Length of Work Shift – Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks. Mobility – Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time. Handling & Strength – Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes. Environmental Conditions – Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28‑inch wide hatch. DOT Drug Testing – In compliance with USCG regulations, must pass a pre‑employment drug test and additional in‑season testing per federal guidelines. Allergens – This position requires working with and/or being around raw and cooked shellfish, cleaning chemicals and other known allergens. Medical Review – A medical review is required. Must be medically fit to work onboard for safety and compliance. Pay Pay Range: $170 – $170 USD 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 individuals with disabilities to perform the essential functions. Equal Employment Opportunity Statement 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. #J-18808-Ljbffr Positions at Sea - UnCruise Adventures