Yacht Chef

Positions at Sea - UnCruise Adventures•Hawaii, HI

2d•Onsite

About The Position

The Yacht Chef oversees all staff and functions within the galley aboard the Safari Explorer in Hawaii, starting December 2026. Under the direction of the Hotel Manager, the chef coordinates and participates in food preparation, inventory, ordering, and cleaning, and builds and executes a savory menu with guidance from the Galley Operations Manager. The role plans and executes meals for guests and crew, manages provisioning and food stores, accommodates special diets and charter requests, and supervises galley team members. The chef also follows vessel sanitation and safety requirements and participates in onboard safety training and emergency drills. The position is aboard a small adventure cruise vessel. Crew share rooms with four to eight people, and individual rooms are not available. Work is physically demanding and involves shifts of 12 hours per day, seven days per week, for six to eight weeks at a time, followed usually by two to three weeks off the vessel. The role requires working in varied weather, noisy and confined spaces, including fitting through a 28-inch hatch, and working with shellfish, cleaning chemicals, and other allergens. A pre-employment drug test, additional in-season testing, and a medical review are required. Base pay is $254 per day plus a $70 tip guarantee.

Requirements

At least 2 years of experience managing a kitchen or galley staff.
At least 4 years of restaurant or banquet cooking experience in positions of increasing responsibility, including line cooking and prep work.
Good time-management skills, including the ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to work well with coworkers and support a team environment.
Extensive knowledge of special diets and allergies.
Ability to prepare a wide variety of cuisines and cooking styles.
Flexibility and ability to adapt quickly to changing schedules and circumstances.
Comfort living and working in close quarters with other crew members, including supervised employees.
Excellent communication skills, including presenting sensitive information one-on-one and speaking to groups.
Ability to maintain a professional demeanor.
ServSafe Food Protection Manager Certification.
ServSafe Allergens certification.
CPR, First Aid, and AED certification.
Government ID that is REAL ID compliant, or a passport.
Ability to work 12 hours per day, 7 days per week, for 6 to 8 weeks at a time.
Ability to bend, reach, twist, kneel, crawl, push, and pull; climb stairs and ladders, sometimes while carrying objects; and stand or sit for extended periods.
Ability to repeatedly lift and lower objects weighing up to 50 pounds between ground or deck level and approximately 4 to 6 feet, and carry such objects up to 100 feet continuously for 20 minutes.
Ability to work in all weather conditions, around loud noise, in small spaces, and pass through a 28-inch-wide hatch.
Ability to work with or around raw and cooked shellfish, cleaning chemicals, and other known allergens.
Must pass a pre-employment drug test and additional in-season testing in accordance with federal guidelines.
Must complete a medical review and be medically fit to work onboard.

Nice To Haves

Experience working on passenger vessels.

Responsibilities

Plan, oversee, and execute guest and crew meals with assistance from the Pastry Chef and Galley Utility.
Build and execute a savory menu, maintaining daily quality and consistency.
Participate in cooking and food preparation as a member of the galley staff.
Prepare meals for special diets and allergies, including vegan and gluten-free meals.
Fulfill special requests for group charter trips, including menu or ingredient changes and meal-time adjustments.
Place weekly food and related-product orders in conjunction with the Hotel Manager, and help load and check in provisions.
Store provisions and maintain accurate inventories, appropriate stock levels, and rotation of perishable food.
Clean and organize galley provision-storage areas, including the freezer, refrigerator, and storeroom.
Limit food waste and document it as needed.
Follow company guidelines for ordering, inventory, and budget management.
Work with the Hotel Manager to maintain a comfortable and safe work environment for galley employees.
Maintain a professional demeanor with guests, crew, staff, agents, officials, and the public.
Supervise one to two team members in daily galley operations.
Oversee onboarding and ongoing training for galley staff.
Monitor and counsel performance, conduct written performance evaluations, and coach, discipline, or terminate staff when appropriate.
Respond promptly to concerns, complaints, and allegations, and conduct investigations with the management team as needed.
Comply with CDC and FDA vessel sanitation requirements.
Participate in onboard safety training, meetings, and drills, including fire, abandon ship, man overboard, flooding, and medical emergencies.
Maintain familiarity with duties under the company Safety Management System, including emergency response activities.