EXECUTIVE CHEF

REPORTS TO: Hotel Manager

POSITION SUMMARY:

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.

ESSENTIAL DUTIES:

QUALIFICATIONS:

 

CERTIFICATES AND LICENSES:

WORKING CONDITIONS:

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.

NOTE:

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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