Executive Chef

Executive Chef

REPORTS TO: Hotel Manager


The Executive 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 Executive Chef leads and manages according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement. The Executive Chef is responsible for the ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department.


  • Work 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 on board.
  • 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 by the galley brigade always.
  • Responsible for the preparation of the weekly orders with the Hotel Manager.
  • 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 culinary training of all galley team members.
  • 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 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.


  • In possession of a 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.
  • Experience in the cruise industry strongly preferred.
  • Must pass a security background check and drug test.
  • Successful completion of ServSafe Food Protection Manager training and certification.
  • Proven team player and have a Can-Do attitude.


  • First aid/CPR
  • Successful completion of ServSafe Food Protection Manager training and certification.


Duties and responsibilities are generally performed in a Marine Operations setting, primarily onboard a vessel but also pier side on turn-around-days. The Chef has his/her own cabin.

You must be physically able to work a 12- hour workday. On any given day hours could be more or less. You may be required to wear protective clothing/eyewear for activities including handling of chemicals and cleaning agents. Some of your work will involve engaging guests and may include talking on a PA system. Physical demands include lifting up to 50 pounds repetitively, and passing along to other crew such as in loading ship’s stores, luggage, linen, etc. Also must have the ability to climb a 7-foot vertical ladder and fit through a 28-inch wide hatch.

Working aboard ship can be very demanding but at the same time very rewarding, which is driven by the guest’s appreciation of your efforts to deliver our unsurpassed True Alaskan Hospitality.


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 of persons so classified or assigned.


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Awesome Nature -

“I loved the congeniality of the crew and how they shared their stories of life in Alaska. Awesome nature combined with great narration and explanations – I was amazed by the exciting attitude of the crew.”