Head Chef

The Head Chef directs the activities of all food preparation and service functions onboard in accordance with the ADC Menu and Recipe Guide and ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. The Head Chef leads and manages according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement. The Head Chef is responsible for the ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department.

Essential Duties & Responsibilities

Lead and manage according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.

• Deliver the highest possible quality of culinary services onboard.
• Participates in the actual cooking and preparation of food items as a member and leader of the galley team.
• Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and exceptional flavor profile.
• Responsible for the galley department and the overall direction, supervision, training, and personal conduct of all employees assigned to the galley operation.
• Responsible for the implementation of all menus, standards, and procedures in accordance with the ADC Menu and Recipe Guide and ensuring that existing menu cycles in the food operation are followed.
• Actively controls the budget.
• Responsible for the implementation and execution of food handling and cleaning procedures in accordance with the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.  Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during sanitation inspections.
• Responsible for creating an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the preparation of the weekly orders with the Hotel Manager, including loading and checking in stores, while ensuring proper FIFO rotation practices.
• Responsible for the culinary training of all galley team members.
• Acts as an ambassador, and supporter of the company’s sustainable seafood program.
• Responsible for the execution of special dietary restriction, and allergies
• Support performance management system and attend all mandatory onboard meetings.
• Strictly follows the Standard Operating Procedures and ensures the galley team does so as well.
• Practices hands-on management during all meal hours to ensure an efficient food operation and that the highest quality of food is being served for both guest and crew and takes corrective action when necessary.
• Takes ownership of the food tastings and checks the menu knowledge of the galley team.
• Guest interaction such as and not limited to beach BBQs, cooking classes, demonstrations, guiding local market visits.
• Follows prescribed hours set forth by the vessel’s daily roster.
• Holds a position on the Vessel’s Emergency Station Bill.
• Maintain awareness of basic safety rules, work place safety and respect for the environment
• Performs and manages other duties as assigned.

Minimum Qualifications

• Culinary arts degree or similar.
• Completed and approved training course that includes practical cookery, food and personal hygiene, food storage, stock control and environmental protection and catering health and safety.
• Well-rounded culinary skills to include baking, garde manger, line cooking, banquet serving, and dishwashing.
• 3-5 years of experience in the restaurant or culinary industry, with a minimum of 2 years in a supervisory or management role.
• Strategic planner with sound technical skills, analytical ability, sound judgment and operational organization.
• Must have excellent communication skills and ability to relate to guests and employees at all levels.
• Must have ability to interface and maintain effective relationships with all departments and employees in a highly diverse environment and able to execute operational imperatives in a swift and demanding environment.
• Functional knowledge of Microsoft Word, Excel, and Access.
• Must pass a security background check and DOT drug test.
• ServSafe Certified Food Protection Manager.

Desired Qualifications

• Proven team player and have a Can-Do attitude.
• Experience in the cruise industry strongly preferred.
• First Aid and CPR Certification.

Traits and Characteristics

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
• Adaptive to learning new skills and knowledge.
• Adaptive to changes in a progressive work environment.
• Strong record of being organized, dependable and punctual.
• Strong conflict resolution skills and ability to work within a diverse workforce.

Communication 

It is strongly recommended that applicants have access to a computer and a mobile phone during the entire hiring process.  We expect to hear from candidates within a few days of our communication (request for interview, documentation, follow up, etc.) Recruitment process cannot continue if the candidate is not responsive.  Please note that how you communicate with a potential employer is part of the evaluation process.  Always be polite, prompt and professional when communicating with the office.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Executive Chef stays in private quarters, Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise often for long periods of time.  This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the vessels in Alaska and extended stay up to 5 months on board is required.  Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week.  Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds.  Ability to walk on uneven deck surfaces crossing from vessel to vessel.  Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

Supervises: Assistant Chef, Pastry Chef/Baker, Galley Utility