Pantry Chef

This is a physically demanding role performed in a moving marine environment.

While performing the duties of this job, the employee is required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12-hour shift — including during periods of significant vessel motion.

The employee must regularly lift and carry items up to 50 pounds.

Work rotates continuously across cabin cleaning, dishwashing, laundry, and food service, often without extended breaks.

Work is performed in confined spaces and high-humidity environments including the galley.

The Pantry Chef is a core member of the shipboard galley team, responsible for cold food preparation, kitchen sanitation, and overall galley organization.

Day-to-day responsibilities include preparing salads, garnishes, dressings, desserts, and other cold items for guest and crew meals, following recipes and direction from the Head Chef.

The role also includes supporting galley cleanliness, rotating stock, assisting with dishwashing as needed, and ensuring all food storage areas meet safety and public health standards.

This is a hands-on, fast-paced position that requires equal parts culinary skill and operational discipline.

Pantry Chefs work on a rotational schedule of 8 weeks on / 4 weeks off, averaging 12–14 hours per day on split shifts with no days off during the rotation.

Candidates must be genuinely prepared for sustained physical demand in a remote, at-sea environment before applying.

Chefs work an average of 12 hours per day, every day, with no days off throughout your 8-week rotation onboard.

Crew quarters are compact and shared — you will bunk with one or two roommates for the full duration of your rotation, with minimal personal space.

The vessel operates in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended periods.

You must bring a sufficient supply of any prescription medications, as refills cannot be obtained while underway.

This lifestyle suits people who are adaptable, self-sufficient, and genuinely energized by close-knit team environments and remote travel.

If those conditions sound like a challenge rather than an adventure, this may not be the right fit.

This is a physically demanding role performed in a moving marine environment.

While performing the duties of this job, the employee is required to stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly throughout a 12-hour shift — including during periods of significant vessel motion.

The employee must regularly lift and carry items up to 50 pounds.

Work rotates continuously across cabin cleaning, dishwashing, laundry, and food service, often without extended breaks.

Work is performed in confined spaces and high-humidity environments including the galley.

The listed salary range reflects total daily compensation based on experience and vessel assignment.

breakdown: $105–$115 base daily rate + $50 guaranteed minimum in gratuities.

Any tips earned above the $50 minimum are yours to keep.

• Food Preparation:
• Prepares salads, garnishes, appetizers, dressings, cookies, desserts, etc. as directed by the Head Chef.
• Assists the Head Chef and/or the Assistant Chef in preparing food items as directed.
• Assists the Head Chef with supervising/training the galley steward
• Galley Cleaning:
• Assists with cleaning all counter tops and working surfaces in the galley, and clean the galley sinks and dishwasher. Able to be the shift’s dishwasher when needed.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Maintains and organizes the storeroom, galley cupboards, refrigerators, and freezers.
• Assists/supports the Steward with scraping/soaking of all dishes, pots & pans, cooking utensils, and eating utensils in accordance with applicable regulations.
• Assist/supports the Steward in loading, running and removing items from the dishwashing machine and placing items in appropriate storage locations.
• Storage/Inventory:
• Assists in the proper storage, wrapping, handling and display of food items.
• Rotates present stock, disposes of spoiled items, and replaces with provisions and other supplies as received.
• Safety and Security:
• Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
• Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards.
• Participates in shore side training as required by the company.
• Familiar with the ISM codes and requirements
• Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.
• Minimum 1 year recent cooking and/or food service experience.
• Good verbal communication skills.
• Detail oriented and thorough; able to follow through on assigned tasks.
• Ability to work independently using creativity and initiative to complete assigned tasks.
• Strong time management skills; able to handle multiple tasks, set priorities and meet deadlines.
• Work well under pressure.
• Ability to get along with co-workers and support a team environment.
• US Passport or US Permanent Resident Card and valid passport
• Current First Aid/CPR/AED certification required
• STCW Basic Safety Training required
• STCW Crowd Management required
• USCG Medical Certificate required
• STCW Maritime Security Awareness required
• Transportation Workers ID Card (TWIC) required