The Chef will plan menus utilizing the freshest ingredients available, coordinate the ordering and delivery of food or select, organize, and manage the procurement of food stores. Prepare, cook, and serve meals aboard the vessel while maintaining strict sanitation standards.

The chef may be required to perform the following tasks:

• Plan menus and budgets together with management
• Order food, kitchen supplies and equipment
• Organize the galley and storage areas
• Prepare and cook food
• Plate, garnish, and serve food
• Clean dining areas, tableware, serving dishes and utensils after each meal
• Clean galley equipment and cooking surfaces
• Monitor propane for grill and coordinate its procurement
• Explain and enforce sanitation regulations
• Freeze and preserve foods
• Ensure that all menus are constantly updated, according to seasonal availability
• Ensure that all menus are correctly calculated to budgetary controls
• Ensure that all meals are served in healthy portions
• Ensure meals are served in a timely manner with a pleasing presentation
• Communicate with Manager to ensure requests are properly handled
• Ensure that all galley, cooking, and storage areas satisfy the most stringent sanitation requirements
• Dress properly to satisfy management and enhance the image of the establishment
• Ensure that all stocks are ordered to the correct quantities, quality and price
• Ensure that all stocks are kept securely and under the correct conditions
• Conduct regular stock checks/stock inventory
• Ensure information required to compile meaningful budgets is always available

Daily activities include: planning and preparing hot breakfasts, box lunches, appetizers, and dinner, including desserts for 8 guests and 6 crew. (The same or similar meals will be served to guests and crew.) Meals will showcase a Northwest-style cuisine with a focus on fresh seafood and fish, specifically salmon, halibut, rockfish, Dungeness crab, shrimp and clams. At least one dinner service per week featuring beef such as grilled ribeye steak should be considered. The chef will be required to work in all types of weather conditions and spend up to six months living aboard the vessel. Conditions can be cramped, and the chef may be required to work odd hours. Shifts could consist of several hours of work, a break of several hours, followed by several more hours of work.

The chef’s daily duties vary greatly. A typical day might include:

• 5:00 a.m. – 6:00 a.m. (or as required) – Wake/begin breakfast and lunch prep.
• 6:00 a.m (or as required) – Main generator start to supply galley with electricity.
• 7:00-8:00 a.m. Serve breakfast.
• 8:00 a.m. Distribute lunches to guests departing for activities aboard guide boats.
• 8:00 a.m. – 5:00 p.m. – Prepare food for appetizers and dinner. (Direct or assist deck crew in cleaning shrimp, crab, clams and fish for galley use.) Free time.
• 5:00 p.m. – (guests return to vessel) Serve appetizers.
• 7:00 p.m. – Serve dinner
• After dinner – Wash dishes, clean galley and dining areas, store leftover foods, and prepare as required for next day.
• 9:00 p.m. or earlier – Finish all galley activities requiring main generator.

Personal Requirements:

• A high level of personal cleanliness
• A high level of personal health
• Enjoyment of cooking
• Ability to organize efficient work spaces and schedules
• Good communication skills
• Punctuality
• Creativity
• Flexibility to perform shift work on a 24-hour rotating roster as required
• Ability to work under pressure and stay calm in difficult situations
• Ability to interact and get along with many types of people
• Ability to lift 50 lbs., climb stairs and stand for long periods of time

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