The Boat Company

Port Orchard , WA
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The Boat Company
Port Orchard, WA Full-time
Posted on January 26, 2019

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.

Primary Responsibilities:

  • Order all necessary galley supplies and provisions, and manage their costs to stay within TBC budget.  Must be able to lift heavy boxes. Resupply boat on Saturday at local stores.
  • Preparation of three elegant meals (i.e., breakfast, lunch, and dinner – including appetizers, desserts and occasional hot snacks.) for 20-24 guests plus a crew of 12.
  • Supervise plating of meals and work closely with the Steward to ensure high-quality presentation and service.
  • Ensure guest’s special dietary and allergy needs are met.  Must be able to prepare requests on short notice.

Minimum requirements:

  • US Citizen or US National.
  • Must pass pre-employment drug screen, reference checks and background check.
  • Minimum of five years restaurant/hotel or fine dining 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, work well with others and capable of living and working in close-quarters for long periods of time with other crewmembers.
  • 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.

Desired Skills/Abilities:

  • 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 crewmembers 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.
  • Good organizational skills.