The Chef is responsible for all functions within the galley and coordinates closely with the Steward to provide a high level of excellence in food service to guests. The Chef is responsible for all galley activities regarding food ordering, organizing, storage, inventory, preparation, presentation and quality control. The Chef supervises the Assistant Chef, assigning cooking opportunities according to the Assistant’s abilities. The Chef reports to the Captain. TBC’s philosophy is that the entire crew compliment works together as a team to accomplish the task of maintaining a safe, efficient and enjoyable workplace, and therefore NO CREWMEMBER IS ABOVE ANY WORK NEEDING TO BE DONE TO MEET THIS OVERALL GOAL
- Order all necessary galley supplies and provisions, and manage their costs to stay within TBC budget.
- Preparation of all menus and meals (i.e., breakfast, lunch, and dinner – including appetizers, desserts and occasional hot snacks.)
- Supervise plating of meals and work closely with the Steward to ensure high-quality presentation and service.
- Ensure guest’s special dietary needs are met.
- Work with the Steward to ensure bottled water, coffee thermoses, or other beverages and foods are offered and available for guest use during fishing or shore excursions.
- Ensure healthful foods are available for crew during turnaround times in port.
- Supervise and assist in galley clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and TBC standards.
- Upon direction from Captain, undertake other duties such as cleaning/storing sport caught fish, handling lines or fenders upon entering or leaving port, assisting with greeting or sending-off guests, helping with luggage, etc.
- Produce complete end-of-season galley and stores inventory, plus needs list for following season.
- US Citizen, US National or valid Green Card holder.
- Must pass pre-employment drug screen, reference checks and background check.
- Minimum of three years restaurant/hotel or banquet cooking experience in positions of increasing responsibility, including prep cook, line cook, Chef du Partie or Sous Chef. Formal culinary training may substitute for a portion of required experience. Gourmet skills and experience in baking or preparing specialty foods essential.
- Must be team-spirited, and capable of living and working in close-quarters for long periods of time with other crew members.
- Must have sufficiently acute hearing, eyesight and depth perception to meet the demands of at-sea service. Must be capable of using escape hatches and boarding /disembarking survival craft unassisted.
- Must be available for entire season of operation from early April thru mid-September, commencing and completing the term of employment in the Puget Sound area of Washington State.
- Formal culinary training is helpful.
- Outgoing and friendly demeanor, able to engage and communicate easily with passengers and crew. The galley is often considered the heart of a vessel because a well-fed crew tends toward being a happy crew. Chef should strive to create a galley atmosphere and attitude toward crew members that contributes positively to crew morale.
- Previous experience in the maritime industry, especially passenger vessel service, is beneficial.
- Willingness to share recipes and open galley to occasional visits by passengers.
The Boat Company is an Equal Opportunity Employer.