Chef (M/F) Polar Adventure Vessel

Escales Polaires; Tromsø; On-site; NOK 600,000 - 900,000; Part time

Benefits offered by this job

Competitive salary

Retirement compensation

Paid leave allowance

End-of-season bonus

Training support

Covered travel expenses

Job summary

A French company specializing in adventure cruises is seeking a Head Chef to join their team in Tromsø, Norway. This unique role emphasizes the culinary experience aboard exploration vessels, tackling menu development, kitchen management, and creating memorable dining moments for guests. Candidates should possess strong cooking skills, the ability to manage supplies, and effective communication in French and English. This freelance position has the potential for future permanency and offers a competitive salary with additional benefits.

Qualifications

• Experience in demanding environments, like remote locations or boats is appreciated.
• Management skills for supplies and kitchen organization.
• Ability to operate effectively in French and English.
• Budgeting, stock control, and resource optimization on small crews.

Responsibilities

• Develop varied and balanced menus throughout the season.
• Manage the kitchen independently in a constrained environment.
• Provide a warm experience for passengers during meals.
• Maintain cleanliness and organization of kitchen and common areas.
• Contribute to the overall onboard experience and safety routines.

Skills

Good command of cooking

Ability to cook for 12 to 15 people independently

Experience in demanding environments

Management of supplies and stocks

Operational French and English

Education

STCW / CFBS or equivalent

Job description

Join Escales Polaires, a French company specialising in adventure cruises in the Arctic.

We operate small exploration vessels (24‑30 m) that navigate along the Norwegian coasts and around Spitsbergen. Our ambition is simple: to offer authentic adventure trips, on a human scale, where every detail matters.

On board, the kitchen and interior life are not an ancillary service: they are at the heart of the experience.

The Head Chef embodies this essential dimension.

You will join the crew of the Tarmo or the Isbjørnen II, within a small, versatile, and committed team.

Your Role: The Heart of the Expedition

This position is primarily focused on cooking and passenger experience.

In an isolated environment, the quality of meals, the atmosphere on board, and the perceived level of comfort are crucial. You are responsible for this experience on a daily basis.

You will work in a small crew where autonomy, organisation, and mindset make all the difference.

Cooking & Experience (main role)

• Development of varied and balanced menus throughout the season
• Preparation of meals (breakfasts, lunches, dinners, snacks)
• Complete management of the kitchen in a constrained environment
• Creation of a friendly experience around the table
• Adaptation to conditions (weather, navigation, group pace)

Service & Life on board

• Table service with care and simplicity
• Interaction with passengers (warm, natural presence)
• Contribution to the overall atmosphere on board
• Participation in the overall experience (beyond the cooking)

Supplies & Management

• Management of shopping and orders
• Monitoring the food budget
• Stock and inventory management
• Optimisation of resources (key issue for the model)

Cleanliness & Organisation

• Impeccable maintenance of the kitchen and the common area
• Contribution to the overall cleanliness on board
• Rigorous organisation of storage spaces

Participation in life on board

• Occasional support for manoeuvres or operations if necessary
• Participation in safety routines
• Contribution to overall logistics

Activity Seasons

You will join the team to cover our three unique expedition seasons:

• AUTUMN / WINTER – mid‑October to early December
• WINTER / SPRING – early February to mid‑April
• SUMMER – early May to mid‑September

Orcas, Whales and Northern Lights on departure/arrival in Tromsø.

Sea & Mountain on departure/arrival in Tromsø.

Expeditions to Spitsbergen (Svalbard Islands).

Employment Conditions

Work location – Tromsø region (Norway) + Svalbard Islands.

Contract – Freelance position (possibility of evolving into a permanent position under ENIM regime).

Rotational – Possibility of a 2 months on / 2 months off or 3 months on / 3 months off rotation.

Start of the position – Beginning of April 2026.

Remuneration – Competitive salary + collective profit sharing.

Benefits – Retirement compensation, paid leave allowance, end‑of‑season bonus, training support.

Expenses covered – Home/ship travel expenses (embarkation and disembarkation) covered.

Social regime – Contract under social regime fully covered by the shipping company.

Compliance – Ship certified MLC compliant.

Desired profile

We are primarily looking for a personality, not just a cook.

Someone capable of managing a kitchen alone while embodying the human experience on board.

Skills & Experience

• Good command of cooking (from family to gourmet)
• Ability to cook for 12 to 15 people independently
• Experience in demanding environments (boat, mountain, remote…) appreciated
• Management of supplies and stocks
• Operational French and English

Desired qualifications

• STCW / CFBS or equivalent
• Experience in navigation or life on board appreciated

✔ A sincere sense of service.

✘ Rigid or inflexible individuals.

✘ Lack of rigor regarding hygiene or organisation.

✘ Absence of a sense of service.

Evolution and long‑term vision

Possibility of progression to:

• Fleet reference chef
• Participation in the commissioning of new vessels

Our ambition is to grow the company with the people who make it up.

Is this for you?

This position is for you if...

You enjoy cooking, but above all creating moments.

You are comfortable with the unexpected, teamwork, and hands‑on work.

It is not for you if…

You are looking for a classic, structured, and isolated kitchen position.