Oversees guest and crew meals per menu matrix; emphasizes regional, sustainable ingredients.
Leads galley team; cooks and prepares dishes.
Manages meal production: butchering, portioning, prep, presentation.
Handles provisioning, orders, loading; ensures FIFO rotation.
Ensures sanitation to CDC/Canada Health standards.
Maintains inventory and storage; supports sustainable seafood program.

🎯 Requirements

Minimum of 2 years’ experience managing a culinary team.
Completion of formal culinary training preferred.
Passenger ship experience preferred.
Strong time management; multi-tasking and deadlines.
Ability to communicate with galley team and office staff.
Able to work 10-12 hour days in hot galley; lift up to 50 lbs.

🎁 Benefits

Vacation pay: 10% of daily rate per day worked.
7 paid holidays
Health insurance: Medical, Dental, Vision
401(k) plan with employer match
Room and board when scheduled
Travel day pay and travel expenses paid

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