ABOUT UNCRUISE ADVENTURES
We are a small-ship adventure-based travel company dedicated to creating experiences that connect people with nature, wildlife, and local cultures - we kayak among icebergs, travel to hidden waterfalls, and share air with whales. Every team member plays a role in bringing the adventure to life. Operating seven vessels carrying 22 to 86 guests, we explore destinations, including Alaska, Hawaii, Baja California , and Costa Rica.
VESSEL - Yacht Chef on the Safari Explorer in Hawaii starting Dec 2026.
JOB SUMMARY
The Yacht Chef is responsible for overseeing all staff and functions within the galley. The Yacht Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager. The Yacht Chef will be able to build and execute their own savory menu with guidance from the Galley Operations 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.
Extensive knowledge with all special diets and allergies.
Able to execute a wide variety of different cuisines and cooking styles.
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 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 a professional demeanor at all times.
Required Certificates, Licenses, Registrations:
ServSafe Food Protection Manager Certification
ServSafe Allergens
CPR / First Aid / AED
Government ID (REAL ID compliant) or Passport
ESSENTIAL DUTIES
Administrative and Operations :
Plan, oversee, and execute all guest and crew meals with the assistance of the Pastry Chef and Galley Utility(Safari Explorer). 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.
Execute all special requests for group charter trips. This may include but not limited to menu changes, special ingredients/provisions per guest requests, possible meal time changes, 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 two 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.
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