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Sous Chef

Company: UnCruise Adventures
Location: Seattle
Posted on: January 15, 2022

Job Description:

Sous Chef

WHO WE ARE

At UnCruise Adventures, we work together to support and build a brand that provides an enriching adventure travel experience that inspires an appreciation of local cultures and the natural world. This means we kayak among icebergs, travel to hidden waterfalls, snorkel with sea lions, dive with manta rays and share air with whales. Our destinations include Alaska, Columbia & Snake Rivers, Costa Rica & Panama, Belize, Galapagos, Hawaiian Islands, Mexicos Sea of Cortes, and Pacific Northwest. Every team member plays a major role in bringing the adventure to life. When you join our team, you become an important part of our uniqueness.

JOB SUMMARY

The Sous Chef is responsible for assisting the entire galley team in all food preparation and galley sanitation efforts; this includes prep, production, plate up, and clean-up of six meals per day (3 guest meals, 3 crew meals). This multi-tasking position will also assist in the preparation and service of baked goods, all crew meals, and must be capable of executing a variety of cooking skills on a daily basis. The Sous Chef will also spend time washing dishes, loading and storing food provisions, participating in galley cleaning, and other sanitation duties as assigned.

ESSENTIAL DUTIES

* Participate in the production and presentation of all guest meals.

* Create and prepare a variety of nutritious, fresh and creative crew meals, on time as scheduled.

* Execute standard recipes as directed by the Chef.

* Prepare entrees and crew meals for special diets such as gluten free, sugar free, and vegan, as directed by the Chef.

* Assist in galley clean up after every meal including dish area support and disposal of trash. Assist in maintaining proper food handling and storage procedures in accordance with CDC/FDA guidelines.

* Guest Interaction: Interact with guests in a friendly and courteous manner at all times. Escort guests to stateroom at start of cruise and assist in the handling of luggage. Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.

Safety and Security:

* Comply with all CDC/FDA vessel sanitation requirements.

* Participate in on board safety training, meetings and drills as directed by the Captain; including fire, abandon ship, man overboard, flooding and medical emergencies.

* Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.

QUALIFICATIONS

* Minimum of 2-3 years experience cooking in a general kitchen or galley setting.

* Excellent knife skills and the ability to follow any recipe from start to finish.

* Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.

* Must be hardworking, flexible and willing to communicate effectively with the Chef and other crew members.

* Able to get along with co-workers and support a team environment.

* Experience with passenger vessels is strongly preferred, but not required.

* Comfortable living and working in close quarters with other crew members for many weeks at a time, with no days off.

Required Certificates, Licenses, Registrations:

* Valid Passport

* CPR / First Aid / AED

* Alaska Food Handler Permit

* ServSafe Allergens

* Washington Food Handler Permit (1)

* Oregon Food Handler Permit (1)

* STCW Crowd Management (Company provided) (2)

* Security Awareness or VPDSD (Company provided) (2)

* Medical Certificate or Physical Examination Report (2)

* Required for vessels operating on the Washington/Oregon rivers

* Required for Safari Voyager

PHYSICAL DEMANDS / WORK ENVIRONMENT

* Covid-19 - Our crew and guests are fully vaccinated (including booster) prior to boarding the vessels. Masks and testing are also required.

* Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2-3 weeks.

* Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Ability to stand or sit for long periods of time.

* Handling/Strength- Ability to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.

* Environmental Conditions- ability to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.

DISCLAIMER STATEMENT

This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required or persons so classified or assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law.

Keywords: UnCruise Adventures, Seattle , Sous Chef, Hospitality & Tourism , Seattle, Washington

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