Onboard Luxury Chef — Gourmet Dining Afloat

Journey Beyond; Australia; On-site; AUD 70,000 - 120,000; Full time

Benefits offered by this job

Generous discounts on Journey Beyond

Study Assistance Policy

Employee Referral Policy

Parental Leave program

Purchased Leave policy

Private Health discounts

Employee Assistance Program

Discounts on Journey Beyond merch

Salary sacrifice remote area benefits

Job summary

Journey Beyond is seeking a talented Chef to join our luxury houseboat team, delivering exceptional culinary experiences for guests on board. You will manage the end-to-end galley operation for up to 20 guests and crew, including menu planning, provisioning, cooking and service in a remote tourism setting.

The role requires strong culinary skills, creativity and the ability to work independently within a small onboard team, maintaining high standards of hygiene and guest satisfaction.

Qualifications

• Commercial Cookery Certificate is required.
• WA Food Handling Supervisor certification is required.
• First Aid, CPR and WA RSA certifications are essential.

Responsibilities

• Execute and deliver a first-class menu experience for up to 20 guests and crew onboard.
• Independently manage all aspects of the onboard galley, including food prep, cooking, presentation and service.
• Manage provisioning, ordering, inventory and stock control to maintain stock levels and control food costs within budget.
• Collaborate with the onboard team to deliver seamless dining experiences.
• Engage with guests to provide a personalised dining experience and incorporate feedback.
• Maintain a clean, hygienic kitchen meeting health, safety, and HACCP standards.
• Adhere to SOPs and vessel standards for the onboard living and working environment.

Education

Commercial Cookery Certificate

WA Food Handling Supervisor

First Aid

CPR

WA RSA

Job description

Journey Beyond is seeking a talented Chef to join our luxury houseboat team, delivering exceptional culinary experiences for guests on board. You will manage the end-to-end galley operation for up to 20 guests and crew, including menu planning, provisioning, cooking and service in a remote tourism setting.

The role requires strong culinary skills, creativity and the ability to work independently within a small onboard team, maintaining high standards of hygiene and guest satisfaction.