The Pantry Chef plays a vital support role in the shipboard galley, focusing on cold food preparation, sanitation, and overall kitchen organization. This hands-on position is responsible for preparing salads, garnishes, dressings, desserts, and other cold items for both guest and crew meals, following recipes and direction from the Head Chef. In addition to prep work, the Pantry Chef supports galley sanitation and inventory duties — helping to maintain cleanliness, rotate stock, assist with dishwashing when needed, and ensure all food storage areas are compliant with safety and public health standards. This role is perfect for someone who enjoys multitasking in a high-energy environment and takes pride in both the creative and operational sides of kitchen work. Pantry Chefs work approximately 12 hours per day on a rotational schedule of 8 weeks on / 4 weeks off, and must be comfortable working in close quarters with a tight-knit team at sea.