About the job
ROLE OVERVIEW:
The Pantry Chef is an essential member of our shipboard galley team, tasked with the preparation of cold foods, maintaining kitchen sanitation, and ensuring a well-organized galley. Daily responsibilities encompass creating salads, garnishes, dressings, desserts, and additional cold dishes for both guests and crew meals, adhering to recipes and guidance from the Head Chef. This role also involves upholding galley cleanliness, rotating stock, assisting with dishwashing as needed, and ensuring that all food storage areas comply with safety and public health standards.
This dynamic, hands-on position demands both culinary expertise and operational discipline. Pantry Chefs work on a rotational schedule of 8 weeks on and 4 weeks off, averaging 12–14 hours per day across split shifts, with no days off during the onboard rotation.
Candidates must be genuinely prepared for sustained physical demands in a remote, at-sea environment before applying.
WORK SCHEDULE
Chefs typically work 12 hours a day, every day, with no days off during the 8-week rotation onboard.
LIVING CONDITIONS
Crew quarters are compact and shared; you will share a bunk with one or two roommates for the entire duration of your rotation, allowing for minimal personal space. The vessel operates in remote areas with limited or no port access between expeditions, which means cell service and internet may be unavailable for extended periods. It is essential to bring enough prescription medications as refills cannot be obtained while at sea.
This lifestyle is suited for individuals who are adaptable, self-sufficient, and truly thrive in close-knit team settings and remote travel. If such conditions feel more like a challenge than an adventure, this may not be the right fit.
PHYSICAL DEMANDS
This role is physically demanding and is carried out in a moving marine environment. Performing the duties of this role requires stamina and resilience.