Sous Chef

ABOUT THE ROLE

The Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands-on, fast-moving galley work in one of the most remote settings a kitchen can operate in.

This is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.

WORK SCHEDULE

Chefs work an average of 12-14 hours per day, every day, with no days off across an 8-week rotation on board.

LIVING CONDITIONS

Crew quarters are compact and shared-you'll bunk with one or two roommates for the full rotation, with minimal personal space. Our vessels operate in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended stretches. Bring a sufficient supply of any prescription medications, as refills can't be obtained while underway.

This life suits people who are adaptable, self-sufficient, and genuinely energized by close-knit crews and remote travel. If that reads as a challenge rather than an adventure, this likely isn't the right fit-and that's okay.

PHYSICAL DEMANDS

This is a physically demanding role performed on a moving vessel. Throughout a 12-hour shift, you'll stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly-including during significant vessel motion. You'll regularly lift and carry items up to 50 pounds. The work rotates continuously across food service, dishwashing, cleaning, and laundry, often without extended breaks, in confined and high-humidity spaces including the galley.

ESSENTIAL DUTIES

Food Preparation

• Assists the Head Chef in preparing all guest and crew meals, following the Company menu matrix and recipes.
• Cooks and prepares breakfast, lunch, and dinner-including meat, fish, and vegetarian dishes-for both guests and crew.
• Handles butchering, prepping, portioning, and cooking as directed by the Head Chef.

Training & Development

• Supports the Head Chef in training and developing Pantry Chefs, fellow Sous Chefs, and galley stewards in line with Company policies and menus.

Cleaning & Sanitation

• Maintains the cleanliness of the galley and food storage areas.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assists with dishwashing as needed.

Food Stores

• Loads, handles, and properly stores food and related items, maintaining appropriate stock levels and ensuring correct rotation of perishable and non-perishable goods.

Safety & Security

• Participates in onboard safety training, meetings, and drills as directed by the Captain-including fire, abandon ship, man overboard, flooding, and medical emergencies.
• Completes shoreside training as required by the Company.
• Maintains familiarity with the ISM Code, the Company Safety Management System, and assigned Emergency Station Billet duties.
• Adheres to the Company uniform policy, upholding its image, safety, and standards.

QUALIFICATIONS

• Formal culinary school training preferred.
• Minimum of 2 years' experience on a passenger ship's culinary team preferred.
• Strong time-management skills, with the ability to juggle multiple tasks, set priorities, and meet deadlines.
• Ability to step up and act as Head Chef when needed.
• Solid supervisory skills and a collaborative, team-first approach.
• Clear communication with galley team members, office personnel, and guests-including the ability to share the vision of the department and program with guests.

REQUIRED LICENSES/CERTIFICATIONS

• US Passport or valid passport with US Permanent Residence Card required.
• STCW Basic Safety Training (BST) required.
• STCW Crowd Management (CM) required.
• STCW Maritime Security Awareness (MSA) required.
• USCG Medical Certificate required.
• Current First Aid/CPR certification required.
• TWIC required