Chef

Holland America-Princess (Holland America Dawson City Inn); Juneau (AK); On-site; USD 46,863 - 59,962; Full time

Job summary

Holland America-Princess (Holland America Dawson City Inn) seeks a Chef to oversee all galley staff and functions aboard a passenger vessel in Juneau. You will coordinate food preparation, inventory, ordering, and cleaning under the Hotel Manager’s direction, with emphasis on quality, safety, and guest satisfaction.

The role requires extensive kitchen and banquet cooking experience, strong leadership, and adaptability to sailing schedules, diet considerations, and crew needs.

Qualifications

• Minimum of 2 years experience managing a kitchen or galley staff.
• Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work.
• Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.
• Ability to get along with co-workers and support a team environment.
• Extensive knowledge with all special diets and allergies.
• Able to execute a wide variety of different cuisines and cooking styles.
• Experience with passenger vessels ispreferred, but not required.
• Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules change on the fly.
• Adapting quickly to circumstances is essential.
• Comfortable living and working in close quarters with other crewmembers, including those you are supervising.
• Excellent communication skills, including the ability to effectively present sensitive information in one‑on‑one situations as well as comfort with public speaking in group situations.
• Maintain a professional demeanor at all times.

Responsibilities

• Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef. Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency with the menu items daily.
• Participate in the cooking and preparation of food items as a member of the galley staff.
• Prepare special diet/allergy items for guests and crew as needed, such as vegan, gluten free, nut allergy, etc.
• Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking‑in provisions.
• Actively involved in storing provisions with the weekly order.
• Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.
• Responsible for limiting food waste and will document as needed.
• Work closely with the Hotel Manager to create a comfortable and safework environment for all galley employees.
• Maintain professional demeanor with guests, crew, staff, agents, officials, and the public.
• Supervise one to five team members in daily galley operations.
• Oversee the training for new hires and ongoing training for all galley staff.
• Monitor and counsel work performance throughout the year and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner.
• Respond in a timely manner to all concerns, complaints, and allegations. Conduct investigations with management team as necessary.
• Comply with all CDC/FDA vessel sanitation requirements.
• Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies.
• Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.
• Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing
• Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.
• Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time.
• Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
• Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.

Skills

Kitchen management

Banquet cooking

Time management

Team player

Special diets

Cuisines variety

Flexibility

Public speaking

Communication skills

Safety awareness

Job description

Galley

Chef

$254.00 - $325.00 / day

Juneau

JOB SUMMARY

The Chef is responsible for overseeing all staff and functions within the galley. The Chef will coordinate and participate in all galley activities regarding food preparation, inventory, ordering, and cleaning under the direction of the Hotel Manager.

QUALIFICATIONS

Minimum of 2 years experience managing a kitchen or galley staff.

Minimum of 4 years restaurant/banquet cooking in positions of increasing responsibility including line cooking and prep work.

Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.

Ability to get along with co-workers and support a team environment.

Extensive knowledge with all special diets and allergies.

Able to execute a wide variety of different cuisines and cooking styles.

Experience with passenger vessels ispreferred, but not required.

Should be very flexible, understanding that due to the nature of wildlife and adventure cruising, schedules change on the fly. Adapting quickly to circumstances is essential.

Comfortable living and working in close quarters with other crewmembers, including those you are supervising.

Excellent communication skills, including the ability to effectively present sensitive information in one‑on‑one situations as well as comfort with public speaking in group situations.

Maintain a professional demeanor at all times.

Required Certificates, Licenses, Registrations:

CPR / First Aid / AED

ServSafeFood Protection Manager Certification

ServSafeAllergens

Government ID (REAL ID compliant) or Passport

ESSENTIAL DUTIES

Plan, oversee, and execute all guest and crew meals with the assistance of the Sous chef(s) and Pastry Chef. Follow company guidelines for ordering, inventory, and budget management. Maintain quality and consistency with the menu items daily.

Participate in the cooking and preparation of food items as a member of the galley staff.

Prepare special diet/allergy items for guests and crew as needed, such as vegan, gluten free, nut allergy, etc.

Ensure the provisioning of all food and related products by placing weekly orders in conjunction with the Hotel Manager, including loading and checking‑in provisions.

Actively involved in storing provisions with the weekly order.

Maintain accurate inventories for appropriate stocking levels and proper rotation of perishable food stores. This includes the cleaning and organization of all provision storage areas in galley, freezer, refrigerator, and storeroom.

Responsible for limiting food waste and will document as needed.

Work closely with the Hotel Manager to create a comfortable and safework environment for all galley employees.

Maintain professional demeanor with guests, crew, staff, agents, officials, and the public.

Supervisory Responsibilities:

Supervise one to five team members in daily galley operations.

Oversee the training for new hires and ongoing training for all galley staff.

Monitor and counsel work performance throughout the year and conduct written performance evaluations. Coach, discipline, and/or terminate staff as necessary in a timely and appropriate manner.

Respond in a timely manner to all concerns, complaints, and allegations. Conduct investigations with management team as necessary.

Safety and Security:

Comply with all CDC/FDA vessel sanitation requirements.

Participate in on board safety training, meetings and drills as directed by the Captain. Including fire, abandon ship, man overboard, flooding and medical emergencies.

Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.

ONBOARD ENVIRONMENT / PHYSICAL DEMANDS

Living Conditions-

Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing

Length of Work Shift-

Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.

Mobility-

Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time.

Handling/Strength-

Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.

Environmental Conditions-

Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.

BASE PAY

$254 - $325 / day. Wage range is based on vessel placement.

Read more