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Dutch Harbor, AK 8.18
Seattle based fishing company looking for a fishing boat cook to work aboard our 230' factory trawler in the Bering Sea. Requirements: (Please do not apply if you have not fullfilled these requirements) Recent Cooking experience (within the past 5 years) Diverse cooking skills (Asian, Mexican, American) Has cooked offshore (this is a must!) Has cooked for 35+ people Working conditions: 2 months on 2 months off 12-14 hours a day, 7 days a week
Competitive pay + 401K
Please email or fax resume - Fax : 206 282 6738
job-uc2hv-1902420908@craigslist.org
EXECUTIVE CHEF - LUXURY CRUISE YACHTS 8.5
V Hospitality
Monaco - CRUISE SHIP
Excellent opportunity for qualified Executive Chef with six star cruise line…
Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities.
Job description available upon interview
Job Requirements: Thorough knowledge of cruise ship catering operation within luxury environment
Sound USPH / HACCP knowledge
Formal degree in food management from a recognised International culinary institution
Fluent English (additional languages a plus)
Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
Excellent management, training and motivating skills
PC knowledge of: Crunch Time and Windows 2000.
Management Position? Yes
EUR 4,230-EUR 4,230 / Month
recruitment@vhospitality.net
Miami 7.19
sous and exec sous
***PLEASE KINDLY APPLY TO THIS POSITION ON THE FOLLOWING WEBSITE TO BE CONSIDERED: ***
https://royalcaribb.taleo.net/careersection/sbrccl/jobsearch.ftl?lang=en
If you are interested in viewing other opportunities, please visit our company website:
www.royalcareersatsea.com
Royal Caribbean is looking for exceptional Sous Chefs to join our fleet of award-winning cruise ships that sail the globe. We provide a working environment that fosters career growth and development for our onboard team members. Our innovative and pioneering cruise ships, offer our guests a premium vacation experience.
WHY WORK FOR ROYAL CARIBBEAN?
We believe in helping our valuable members grow and build successful careers for life. Shipboard employees receive a wide range of benefits and learning opportunities, while working with a worldwide enterprise that is a leader in the cruise industry. If you are looking for an opportunity to expand your career and really make a difference, apply now to join our renowned shipboard staff!
Responsibilities include, but are not limited to:
* Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators
* Enforcing and following USPH and HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
* Collaborating with the Executive Sous Chef & the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details
* Reading menus to estimate food and time requirements, to ensure speed and efficiency
* Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.
* Reviewing food requisitions from the various workstations and forwarding them to the Executive Sous Chef for final approval
* Observing and evaluating employees and work procedures to ensure quality standards and service is met
* Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations
* Conducting workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste
* Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
* Performing any other job-related duties as assigned by the supervisor or management
Job Requirements:
*4 or more years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high-volume food service facility
* Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to organizational standards
* Extensive knowledge of food handling procedures with regard to public health standards.
* Completion of high school or basic education equivalent
* Proof of cook apprenticeship completion or equivalency
* Ability to meet overall established timeframes for the entire food service operation
* Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control.
* Working comprehension of computers, internet access, and the ability to navigate within a variety of software packages, such as Microsoft Office (programs include Excel, Word and PowerPoint)
* Knowledge of principles and processes for providing customer and personal service, including
- needs assessment
- problem resolution, and
- achievement of quality service standards.
*All International applicants must have the ability to obtain a C1D Visa
*Shipboard employees must be able to participate in emergency life-saving drills and required training
*Foreign language skills are preferred, but not required
Seattle based fishing company looking for a fishing boat cook to work aboard our 230' factory trawler in the Bering Sea. Requirements: (Please do not apply if you have not fullfilled these requirements) Recent Cooking experience (within the past 5 years) Diverse cooking skills (Asian, Mexican, American) Has cooked offshore (this is a must!) Has cooked for 35+ people Working conditions: 2 months on 2 months off 12-14 hours a day, 7 days a week
Competitive pay + 401K
Please email or fax resume - Fax : 206 282 6738
job-uc2hv-1902420908@craigslist.org
EXECUTIVE CHEF - LUXURY CRUISE YACHTS 8.5
V Hospitality
Monaco - CRUISE SHIP
Excellent opportunity for qualified Executive Chef with six star cruise line…
Management of all shipboard food preparation to ensure that the line's high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Supervises the Executive Sous Chef in all aspects of food preparation. Overall in charge of performance and training for all cooks and utilities.
Job description available upon interview
Job Requirements: Thorough knowledge of cruise ship catering operation within luxury environment
Sound USPH / HACCP knowledge
Formal degree in food management from a recognised International culinary institution
Fluent English (additional languages a plus)
Ability to plan, execute and follow up on food promotions and other activities that will increase guests cruising experience
Excellent management, training and motivating skills
PC knowledge of: Crunch Time and Windows 2000.
Management Position? Yes
EUR 4,230-EUR 4,230 / Month
recruitment@vhospitality.net
Miami 7.19
sous and exec sous
***PLEASE KINDLY APPLY TO THIS POSITION ON THE FOLLOWING WEBSITE TO BE CONSIDERED: ***
https://royalcaribb.taleo.net/careersection/sbrccl/jobsearch.ftl?lang=en
If you are interested in viewing other opportunities, please visit our company website:
www.royalcareersatsea.com
Royal Caribbean is looking for exceptional Sous Chefs to join our fleet of award-winning cruise ships that sail the globe. We provide a working environment that fosters career growth and development for our onboard team members. Our innovative and pioneering cruise ships, offer our guests a premium vacation experience.
WHY WORK FOR ROYAL CARIBBEAN?
We believe in helping our valuable members grow and build successful careers for life. Shipboard employees receive a wide range of benefits and learning opportunities, while working with a worldwide enterprise that is a leader in the cruise industry. If you are looking for an opportunity to expand your career and really make a difference, apply now to join our renowned shipboard staff!
Responsibilities include, but are not limited to:
* Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators
* Enforcing and following USPH and HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
* Collaborating with the Executive Sous Chef & the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details
* Reading menus to estimate food and time requirements, to ensure speed and efficiency
* Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.
* Reviewing food requisitions from the various workstations and forwarding them to the Executive Sous Chef for final approval
* Observing and evaluating employees and work procedures to ensure quality standards and service is met
* Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations
* Conducting workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste
* Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
* Performing any other job-related duties as assigned by the supervisor or management
Job Requirements:
*4 or more years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high-volume food service facility
* Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to organizational standards
* Extensive knowledge of food handling procedures with regard to public health standards.
* Completion of high school or basic education equivalent
* Proof of cook apprenticeship completion or equivalency
* Ability to meet overall established timeframes for the entire food service operation
* Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control.
* Working comprehension of computers, internet access, and the ability to navigate within a variety of software packages, such as Microsoft Office (programs include Excel, Word and PowerPoint)
* Knowledge of principles and processes for providing customer and personal service, including
- needs assessment
- problem resolution, and
- achievement of quality service standards.
*All International applicants must have the ability to obtain a C1D Visa
*Shipboard employees must be able to participate in emergency life-saving drills and required training
*Foreign language skills are preferred, but not required
COOK (At Sea) 6.18
Premier Pacific Seafoods is in need of a COOK to work on board the M/V Excellence. Work is available beginning approximately July 10 and employment contracts will be for a 60 day period.
The ship will be operating in Canadian waters. Government regulations require 75% of the crew be US citizens. We are looking for crew that can meet the following criteria.
„« Either currently hold or have applied for a US Passport or Enhanced Drivers License
„« Have never been turned away from the Canadian border
You earn a daily guarantee with end of season bonus. Room and Board are at no charge while you are working at sea. Daily guarantee depends on position and experience.
Qualifications
Making a living at sea requires a special kind of person. This is a physically, mentally and emotionally demanding work place. Working on board a processing vessel can be difficult and dangerous. Our employees must deal with conditions such as long working hours, isolation from family and friends, cramped living conditions and bad weather.
Crew are expected to be physically fit, be capable of heavy lifting and intense physical labor. The job requires physical endurance, repetitive lifting, agility, prolong periods of standing, teamwork and self discipline. The ship operates 7 days per week. You must be able to follow orders and work as a team.
Application
If you are looking to work hard, earn and save money, this is a great opportunity for you. We are hiring now for work beginning in July. If you are interested, please forward your resume. You can download an application at
www.prempac.com.
Cruise West 6.13
Seattle, Washington
FOR MORE INFORMATION AND IMMEDIATE CONSIDERATION PLEASE APPLY ONLINE AT WWW.CRUISEWEST.COM/CAREERS.
Position is responsible for oversight of the entire Galley operation in accordance with Cruise West standards,
and to ensure proper training and development of the Galley crew. Position is also responsible for all administrative duties to include inventory and replenishing stores while meeting established Company budget goals. All aspects of operation must meet or exceed CDC/FDA standards and prescribed Company sanitation and safety standards. As a working chef, the position is also responsible for assisting in all stations as necessary to ensure smooth and
efficient operation of the Galley.
Human Resources
Resume@cruisewest.com
Phone: (206) 441-8687
Fax: 866-205-0255
ALSO
Portland
orlando
Boston 6.13
Cuise West
cHEFS AND 2ND cHEFS
http://www.hcareers.com/seeker/search/view?jobAdId=6A36EEDF245F9CF1
6.10
I'm searching for a chef, and two steward/stewardess for a 34m new built cruising the med this summer and possibly going to asia this winter.
preferably searching for people speaking french and who are flexible in their work.
http://europe.chefs-jobs.com/?q=content/yacht-chef
Talented Chef needed for sailboat (San Juan Islands, Washington) 6.8
Need excellent chef for sailing charter boat in San Juans, Great Bear Rainforest, and Alaska.
June 17 through Sept. Cooking for up to 6 guests. Must be a good people person, be able to work in a small space, and not suffer from motion sickness (most of our routes are calm seas, though). Benefits include bears, wolves, whales, dolphins, native culture,
spectacular scenery, hotsprings, and great sailing.
Compensation: $170/day plus tips and room and board
See emeraldislesailing.com
Pastry-Chef D'Partie-Asst Chef 5.20
Cruise West
Onboard a Ship
THIS IS A FULL TIME SEASONAL POSITION;
BAKING AND PASTRY EXPERIENCE REQUIRED
FOR MORE INFO APPLY ONLINE: WWW.CRUISEWEST.COM/CAREERS
POSITION SUMMARY:
Prepare and serve meals. Ensure that meals are prepared
properly and in a timely manner (both guest and crew). Maintain
proper galley sanitation and safety standards.
MAJOR AREAS OF RESPONSIBILITY INCLUDE:
Preparation of meals: Prepare menu items in a timely manner.
Serve meals: Participate in plate-up of meals.
Galley sanitation: Maintain proper food handling procedures in
accordance with CDC/ FDA guidelines. Maintain proper food
storage. Assist in washing of dishes, silverware and
glassware.
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. Answer
guests’ questions regarding menu and recipes. Participate in
evening activities and in galley tour as directed by Chef or
Hotel Manager.
Safety duties: Holds a position on the ship’s Emergency Station
Bill. Must perform requirements of Emergency Station Bill for
both drills and actual emergencies to include fire, flooding,
man overboard, abandon ship, medical, and spill response. Also
participates in one crew safety meeting per week and takes a
turn as the safety lead on a rotational basis.
QUALIFICATIONS:
· Minimum education requires specialized or technical
knowledge requiring formal training and completion at a
culinary school.
· Minimum of 2-4 years experience in the culinary or
restaurant industry.
Communication skills require the ability to represent the
company in public appearances.
· Writing skills require the ability to write text
designed to communicate technical information.
· Must be able to perform mid-level mathematics
problems dealing with fractions, costing and quantitative
theories and to perform analyses based on these problems.
· Interpersonal skills require the ability to often
deal with situations where satisfactory resolution of issues
must be achieved.
· Overall knowledge and skills requires application
involving a full working knowledge of a specialized area and a
general understanding of the practices and techniques of the
recognized discipline for that area.
· May be responsible for training and guiding others
and/or reviewing their work.
· Must be well organized, even tempered, multi-task
oriented, quick thinking and fair minded.
WORKING CONDITIONS:
Duties and responsibilities are generally performed in a Marine
Operations setting, primarily onboard a vessel. Must be
physically able to work a typical 12- hour workday of about 10-
14 hours per day, seven days a week, for 6 weeks at a time. On
any given day hours could be more or less. The 6-week work
period is the normal, but not necessarily fixed onboard
schedule, and it is followed by a 2 to 3 week period off the
vessel. Environmental conditions generally include ambient
inside temperature, ambient inside lighting, ambient to loud
noise levels, all weather conditions, occasional use of
required protective clothing and an irregular work schedule.
Mobility demands generally include occasional sitting and
occasional standing. Combination activities generally include
handling of chemicals/chemical compounds such as cleaning
agents. Sensory demands generally involve a computer terminal;
telephone operation, microphone and PA systems.
Physical demands generally include frequent bending, reaching,
twisting, kneeling, pulling/pushing, grasping, and the ability
to climb a 7-foot vertical ladder and fit through a 28-inch
wide hatch. Physical demands also include individual handling
of one to several different sized objects totaling up to 50
pounds in weight. Handling includes: the dynamic and momentary
strenuous lifting and lowering of objects between the
ground/deck level and a height of about 4 to 6 feet;
continuously repeating these movements about once per minute
continuously for up to 20 minutes; repetitive turning and
twisting of the body while holding these objects, and passing
or receiving them between people as frequently as every 10
seconds; and repeatedly carrying objects of similar weight a
distance of up to 100 feet every one to two minutes for as long
as 20 minutes without stopping. Each of the above evolutions
may be repeated several times in the course of handling ships
stores.
Contact Info
Human Resources Deprt
Resume@cruisewest.com
Phone: 206-441-8687
http://www.cruisewest.com/CAREERS/
5.17
We have a CHEF.COOK/DECKHAND Position available aboard an 82ft US Flagged Vessel. Not 5 star meals here, but they must be able to cook nice meals, serve and clean up after the meal by themselves for 6 people plus one other crew member. You must be able to set a table 3 x's a day, etc. *Then you need to know how to do lines and help dock, but this can be taught. cleaning the inside of the yacht and staterooms. Salary will Depend on RESUME & Experience*
Owner plans on cruising up in Canada and S.E. Alaska for 14 weeks so far. Start Date is June or sooner . . .
Let us know if you are interested ASAP***If you are interested make sure we have all of your Updated Information including RESUME, REFERENCES, JPG.PHOTO, Present Location & Direct Contact Information *Thank you ~ :)
email@lacassemaritime.com
Sous Chef - Royal Caribbean International (Miami) 5.15
https://royalcaribb.taleo.net/careersection/sbrccl/jobsearch.ftl?lang=en
If you are interested in viewing other opportunities, please visit our company website: www.royalcareersatsea.com
Royal Caribbean is looking for exceptional Sous Chefs to join our fleet of award-winning cruise ships that sail the globe. We provide a working environment that fosters career growth and development for our onboard team members. Our innovative and pioneering cruise ships, offer our guests a premium vacation experience.
WHY WORK FOR ROYAL CARIBBEAN?
At Royal Caribbean, we believe in helping our valuable members grow and build successful careers for life. Shipboard employees receive a wide range of benefits and learning opportunities, while working with a worldwide enterprise that is a leader in the cruise industry. If you are looking for an opportunity to expand your career and really make a difference, apply now to join our renowned shipboard staff!
Responsibilities include, but are not limited to:
* Monitoring the assembly of the workstation for the next meal preparation shift, including the cleaning and preparation of food storage areas and refrigerators
* Enforcing and following USPH and HACCP procedures for sanitation & cleanliness, and monitoring workstations & staff for adherence to those procedures.
* Collaborating with the Executive Sous Chef & the Executive Chef to plan menu requirements, serving arrangements, guest comments and other related details
* Reading menus to estimate food and time requirements, to ensure speed and efficiency
* Providing on-the-job training to strengthen your team's current performance, and preparing them for possible advancement.
* Reviewing food requisitions from the various workstations and forwarding them to the Executive Sous Chef for final approval
* Observing and evaluating employees and work procedures to ensure quality standards and service is met
* Maintaining food cost at reasonable levels without affecting quality and standards; reviewing and approving the food requisitions from the various workstations
* Conducting workstation spot checks to ensure items are correctly stored to minimize food deterioration and waste
* Demonstrating the proper operation of all equipment to staff according to proper procedures, and testing equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc.
* Performing any other job-related duties as assigned by the supervisor or management
Job Requirements:
*4 or more years experience cooking and preparing food in a 4 or 5 star hotel, restaurant or high-volume food service facility
* Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to organizational standards
* Extensive knowledge of food handling procedures with regard to public health standards.
* Completion of high school or basic education equivalent
* Proof of cook apprenticeship completion or equivalency
* Ability to meet overall established timeframes for the entire food service operation
* Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control.
* Working comprehension of computers, internet access, and the ability to navigate within a variety of software packages, such as Microsoft Office (programs include Excel, Word and PowerPoint)
* Knowledge of principles and processes for providing customer and personal service, including
- needs assessment
- problem resolution, and
- achievement of quality service standards.
*All International applicants must have the ability to obtain a C1D Visa
*Shipboard employees must be able to participate in emergency life-saving drills and required training
*Foreign language skills are preferred, but not required
https://royalcaribb.taleo.net/careersection/sbrccl/jobsearch.ftl?lang=en
5.11
We have a CHEF Position available aboard a New 50M Cayman Flagged (Eventually a US Flagged) Vessel. Start Date is ASAP*Salary will depend on Resume + Benefits. Cruising Itinerary is South to the Caribbean . . .
Owner enjoys Warm weather. Formal & Informal . . . 7 crew when Owners are off & 9 when Owners/Guests (6/7) are on. This vessel will conduct a BACKGROUND CHECK and DRUG TEST***Do Not Apply if you have anything at all on your Record! Also, only apply if you are SERIOUS & READY TO GO***May or may not have your Own cabin*
Let us know if you are interested ASAP***If you are Interested please make sure we have all
of your information including RESUME, REFERENCES, Jpg.PHOTO, MENU, Present Location & Direct
Contact Information *Thank you ~ :)
email@lacassemaritime.com
5.4
We have a HEAD CHEF POSITION available aboard a 161'5" Foreign Flagged Vessel. This position will begin AS SOON AS THEY FIND THE RIGHT CANDIDATE* Wonderful Captain & Crew *Qualifications are as follows:
HEAD CHEF:
*Previous yachting and executive chef experience
*Character and personality very Important
*Salary: US per month (Depending on Experience & very Fair)
* Medical insurance for employment time on board and six weeks paid vacation a year with return ticket home.
*Vacation: 6 weeks after 12 months.
*Medical: covered for accidents or illness on board, however this is limited. No dental.
*Airfare: 1 return trip home per year.
*Candidates needs to be willing to commit for a year.
*Candidates should not have strong ties to home or serious relationship due to worldwide cruising itinerary.
*Non smokers preferred
Yacht Background: Presently and through until mid July the yacht is cruising the Tahiti islands, will then go to Fiji for several weeks; Queensland for several weeks before moving to Auckland for a three month maintenance period. Next year will initially see the yacht cruising New Zealand before moving north into South East Asia. The Vessel has been owned by the same American family since new in 1984; she cruises extensively, Worldwide, with 12 crew and is busily used by the family and their friends.
Let us know if you are Interested ASAP *If you are Interested make sure we have all of your Updated Information Including Resume, References, Jpg.Photo, Present Location & Direct Contact Information ~~ Thank you ~~ :)
Kindest regards,
Rita Kapuscinski-Mosley
LaCasse Maritime
Cellphone 206 387 9382
Seattle 206 545 2201
San Diego 619 523 2318
Global Crew and Supply for Super Yachts
www.lacassemaritime.com
email@lacassemaritime.com
5.4
We have a CHEF Position available aboard a 209ft Foreign Flagged Vessel. ** This Vessel has a multi- national crew operating on 11 crew of **Itinerary at this time is WEST COAST . . .To cook for 11 crew when underway & guests are usually only around 6. Sometimes less, not often more. *GREAT OWNERS & CAPTAIN *Start Date within a MONTH*
*American owners so pretty standard tastes though the current chef explores local cusine when we are in various places to give a local flavour to the trip.
*US$7500 month. 1 month holiday per year. Own cabin & bathroom. Medical.
*Must be prepared to do a lot of seamiles.
*After SF will be in Vancouver, Alaska & Japan. After August not sure fo itinerary, might be back tot he west coast to do our annual survey & maintenance?
Good humor, be able to maintain a strong work ethic, have a good grasp of English, have a lot of stamina and energy is a MUST!! The yacht has been doing a lot of diving - which for a permanent long term crew member would be a benefit to have some interest.
Let us know if you are interested ASAP *If you are interested make sure we have all of your updated information including Resume, References, jpg.photo, Present Location & Direct Contact Information ~~ Thank you ~~ :)
Kindest regards,
Rita Kapuscinski-Mosley
LaCasse Maritime
Cellphone 206 387 9382
Seattle 206 545 2201
San Diego 619 523 2318
Global Crew and Supply for Super Yachts
www.lacassemaritime.com
email@lacassemaritime.com
5.4
We have a Seasonal*CHEF Position available aboard a 108ft US Flagged West Coast Vessel. To Follow is the Criteria in which the Captain is looking for:
*Crew of 3
*CHEF has to be a Boater (Crew Member)
*Culinary Trained
*Salary $4500 to $5000 +
*Recreational Boating
*STCW 95
*NW Location (Let us know if you will fly yourself to the West Coast if you are Interested)
*Seasonal
*West Coast
*Start Date 3 weeks
Let us know if you are interested ASAP *If you are interested make sure we have all of your updated information including RESUME, REFERENCES, JPG.PHOTO, MENU, PRESENT LOCATION & DIRECT CONTACT INFORMATION *Thank you :)
Kindest regards,
Rita Kapuscinski-Mosley
LaCasse Maritime
Cellphone 206 387 9382
Seattle 206 545 2201
San Diego 619 523 2318
Global Crew and Supply for Super Yachts
www.lacassemaritime.com
email@lacassemaritime.com
