Some info.      Jobs are posted below

The Yacht Chef:
There are many cooks out there but not many chefs and chefs are able, with relative ease, to hype up their CV’s and there is little way of checking whether they can actually do the job until they are actually cooking. If you are looking to chef on a yacht, don’t be tempted to lie about your experience. The proof is very much in the pudding!

At the moment the trend in yachting is to go through chefs at a very fast pace, weeding out the good from the bad until the captain finds one he’s happy with. There is absolutely no point in hyping your skills only to be fired two weeks later as you couldn’t cope.
Again the typical downfalls for new chefs is the inability to get on with everyone and the failure to manage food stocks in situations where you have a lot of crew and guests with limited resources when the boat is on the move.  It is not uncommon for the captain to charter small boats/choppers to bring food stocks to the boat when necessary but you had better have convinced him you had maximum capacity onboard before the cruise started and maintained
every avenue since to keep ahead of the food situation. This second point will be learnt with experience relatively quickly but is the largest deviation from hotel cheffing where fresh produce is available daily.

The most important aspects are to be honest to who asks the questions and have the ability to work hard over long periods of time and get on with other people. Chefs definitely work very hard but they are also the third highest paid onboard behind the captain and chief engineer. Remember that the owner will want 5 star service for his wages.

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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.
resume@cruisewest.com



Argentina  3.30
We at Crew Argentina are dedicated to finding the perfect Argentinean Crew for Luxury Yachts. We never charge fees
to crew members for registering with our service like some other agencies do. We are now recruiting for the position of Chef.

Chef:If you do not meet the following requirements, please do not apply.

- Perfect English and Spanish. Third language a plus.
- Basic STCW'95 courses.
- Working Experience in 4* and 5* Hotels and/or Restaurants
- Experience onboard (Cruises, Yatchs)
- Age 25 and older

Please submit resume as attachment, including a recent picture to
resumes@crewargentina.com (REF Chef)



CHEF / SECOND CHEF POSITIONS  3.20
AMERICAN CRUISE LINES
If you have any questions regarding any of the shipboard positions, please call 800-230-7039.
Monday through Friday 8:30 a.m. to 5:00 p.m. EST or email your
questions to careers@americancruiselines.com.

General Requirements
l You must be at least 18 years of age.
l Our vessels are U.S. registered. Therefore, all shipboard employees must be able to legally work in the United States.
l All positions require pre-employment, random, and reasonable cause alcohol and drug testing, as per US Coast Guard regulations.
l Physical Demands; All shipboard positions can be physically demanding. Repetitive motion, bending, climbing and often heavy lifting, are requirements of
most positions. Every crewmember works every day while on board.
l Uniform/Grooming Standards; At ACL it is important that your attire and personal grooming reflect a positive and professional image. The company has a
 uniform policy that all crewmembers need to adhere to.

We have a COOK Position available aboard an 82ft US Flagged Vessel. Presently in California and heading to Mexico as soon as they find the right candidate. Salary will Depend on Experience & Resume*MUST BE ABLE TO STAND WATCH & help when needed *Duration of Position is about 2 months . . . Wonderful Owners**3 Crew total***

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, Direct Contact Information & Present Location ~~ Thank you **:)
LaCasse Maritime <email@lacassemaritime.com>

2.23
Lindblad Expeditions is the leader in expedition travel; we own and operate seven small ships, taking our guests to remote destinations such as Galapagos and Antarctica, for voyages focused on discovery and exploration. We also charter vessels for voyages in Europe, the Caribbean, and on the Nile.
We are currently recruiting for the position of PANTRY CHEF for our two US flagged vessels the National Geographic SeaBird and National Geographic SeaLion.
The Pantry Chef is responsible for food preparation, and assisting in the storing and inventory of food and related products. In addition you assist and support the Steward in washing dishes and cleaning the galley.
ESSENTIAL DUTIES
Food Preparation:
Prepares salads, garnishes, appetizers, dressings, breads, desserts, etc. as directed by the Head Chef.
Assists the Head Chef and/or the Assistant Chef in preparing food items as directed.
Galley Cleaning:
Cleans all counter tops and working surfaces in the galley, and clean the galley sinks and dishwasher.
Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
Maintains and organizes the 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, dispose of spoiled items, and replace 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.
Participates in shore side training as required by the company.
Maintains familiarity with the ISM and ISO 14001Codes and requirements.
Maintains familiarity with all duties under the company Safety Management System and Environmental Management System including Emergency Response Activities.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.

Licenses/Certificates
Current First Aid/CPR certification required.
STCW Basic Safety Training preferred.
STCW Crowd Management preferred.
PHYSICAL DEMANDS
The physical demands are described in the Pantry Chef Job Analysis sheet and is available to all applicants.
WORK SCHEDULE
The Pantry Chef works 12 hours per day of varied shifts, approximately 8 weeks on, 4 weeks off rotational schedule.
Interested? Please apply online at www.expeditions.com.
 
 
Beautiful Sitka / SE. Alaska  2.17
Cooking / chef for groups of 4 to 8 , on our new 80ft Luxury
Yacht.  Must plan menu's order food keep invetory , clean boat
and tidey up cabins daily as needed.  Meals big breakfasts and
dinners, lunchs put in lunch box's to go for the day.
Do laundry, sheets and towels as needed, make beds, clean cabins
inbetween trips.

Start April 12th and end July 1st, may have more work available
by july 1st as it comes in.  Also fall work can be an option if
wanted and like job.

Includes room and board, and pay depends on skills and or
expierience.  Typical $100 to 125 per day.  No smoking and or
excessive drinking allowed on vessel. Social drinks OK.

Contact us for further details.

akguide@ptialaska.net
 

Private Yacht  2.6

We have a COOK/STEW/DECK Position New112ft WESTPORT*Salary is will Depend on Experience **then a review after 90days &/or also a Bonus at the end of the Year.** *Leaving for Mexico in December . . . West Coast Vessel*COOK/CHEF/DECK (1 Person) Casual dining & food prep . . . simple, but healthy & need to be very clean. Galley should always be spotless . . . Good Personality a MUST!! Everyone (Including Captain) will need to be able to assist where & when needed. There are going to be 3 Crew on this vessel . . . **Owners are rarely onboard*Mexico for the Winter *Presently in Mexico . . .

**LOOKING FOR HEALTHY & FIT CREW . . . Good Attitudes **Prefers a West Coast Crew

Let us know if you are interested ASAP *If you are interested make sure we have all of your updated information including Resume, References (3 including e-mail addresses & phone numbers), Menu, Jpg.photo, Present location & Direct Contact information **Thank you ~~ :)

email@lacassemaritime.com

American Cruise Lines   2.6

Are you a Professional Chef that enjoys traveling and has a passion for excellence? Then we have a great opportunity for you! Our ships offer luxurious accommodations and superior cuisine for our guests as they enjoy an intimate and comfortable cruise to beautiful ports of call. 
 
This is a hands on working chef position for both Executive and 2nd Chefs. Responsibilities include overall coordination, preparation and presentation of high quality cuisine, maintaining a high level of guest satisfaction, strong leadership of staff and detailed attention to vessel sanitation standards. The ideal candidate is a hands-on leader with excellent planning, timing and organizational skills. American Cruise Lines Chefs must have a passion for meticulous preparation and exceptional presentation of breakfast, lunch, dinner, desserts and hors d' oeuvres for both our guests and our crew. 
 
While living onboard, our chefs enjoy comfortable private quarters and a challenging culinary environment. Our galleys are new and well equipped with a spectacular view. We offer a competitive salary; a comprehensive benefits package and great travel opportunities.

taiclet@americancruiselines.com

 
 
Cruise West  2.3
THIS IS A FULL TIME SEASONAL POSITION

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.
resume@cruisewest.com 



 
American Cruise Line  1.18
Are you a Professional Chef that enjoys traveling and has a passion for excellence? Then we have a great opportunity for you! Our ships offer luxurious accommodations and superior cuisine for our guests as they enjoy an intimate and comfortable cruise to beautiful ports of call.

This is a hands on working chef position for both Executive and 2nd Chefs. Responsibilities include overall coordination, preparation and presentation of high quality cuisine, maintaining a high level of guest satisfaction, strong leadership of staff and detailed attention to vessel sanitation standards. The ideal candidate is a hands-on leader with excellent planning, timing and organizational skills. American Cruise Lines Chefs must have a passion for meticulous preparation and exceptional presentation of breakfast, lunch, dinner, desserts and hors d' oeuvres for both our guests and our crew.

While living onboard, our chefs enjoy comfortable private quarters and a challenging culinary environment. Our galleys are new and well equipped with a spectacular view. We offer a competitive salary; a comprehensive benefits package and great travel opportunities.
Job Requirements:
* Certified culinary training and degree form an accredited culinary school or college
* Minimum 2 years of hands on culinary experience
* Executive Chefs will have a minimum of 5 years Executive Chef experience
* Intimate knowledge of food safety and handling techniques
* Ability to manage and solve problems
* Understanding of special and unique dietary and health limitations
* Excellent time management and ability to multi-task
* Responsible for managing inventory levels and monitoring/limiting food waste
* Strong Leadership and Professionalism
* Willingness to travel
* Pre-employment drug test
* US Citizenship or legally authorized to work in the United States
taiclet@americancruiselines.com

Celebrity Cruises
US - FL - Shipboard  1.11
Celebrity Cruises is looking for dynamic, top-quality individuals to join our expanding family. As an industry leader in service and innovation, we provide a working environment that fosters career growth and development for our onboard team members. With a fleet of innovative cruise ships, each offering guests a premium vacation experience, there are almost countless opportunities to join us at sea. Join our team today as an Executive Chef!

Position Summary:

* Approve personnel actions such as new hire requests and discharges to ensure proper staffing.
* Provide final approval for overtime needs
* Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
* Review financial transactions and monitor budget.
* Monitor and test foods being cooked by viewing tasting and smelling.
* Enforce and follow USPH cleaning procedures for work surfaces.
* Enforce the storage or disposal of over production food items according to Royal Caribbean International's Gold Anchor Standards.
* Review for final approval requisition estimates for product replacements, supplies, purchases, etc.
* Review audit comments, discuss with subordinate management, and implement audit recommendations.
* Oversee all culinary presentations, activities and quality in all venues.
* Oversee the care and maintenance of all equipment, props, supplies, etc.
* Review schedule to estimate time requirements to ensure speed and efficiency
* Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities

shipboardmanagementrecruitment@celebrity.com

World Wide  1.4       Be Aware this company charges a fee

 Job Title - Yacht Chef

 Location - WORLD WIDE

 Start Date - NOW

 Company - yachtcrews.com

 Pay rate - open

 Employee Type - Full time

 Job description - I palce crew on yachts as well as crew ships. If you are interested in working in this field I need your resume on my web site.

www.yachtcrews.com Here you can submit your resume.I can make your resume if needed.

 E-mail for resumes - ships47@mindspring.com

 Phone/FAX number -                954-540-4872       

Cruise West  1.3

 is now hiring for on-board Chefs and Assistant Chefs. 
 
Cruise West, a global cruise line, offers a variety of career opportunities onboard their small ships.  View job descriptions and learn how to apply for work at www.cruisewest.com/careers/.
 

Norwegian Cruise Line  1.3
Executive Sous Chef
Description:
The Executive Sous Chef's primary responsibility is the management of an assigned galley for either Norwegian Cruise Line or Orient Lines, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary arts.
This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
Requirements:
Excellent cooking skills.
Excellent oral and written communication.
Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operation.
Excellent artistic & creative skills to enhance buffet presentations.
Has the ability to taste all foods to assure correct preparation.
Product cost and quality conscious.
Able to train subordinates in all USPH matters and quality food production.
Education:
Culinary school 2~4 year degree or foreign equivalency
Experience:
2 Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort.
Responsibilities:
Executive SOus Chef is instrumental in organizing an efficient flow of production. Checks all daily events, delegate and follow up.
Constantly strive to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency.
Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such area, according to the standards established by land and sea authorities .
US PH rules have to be fully understood and training and verified on twice a week.
Check food handling and storage procedure wherever good is handled.
" Responsible for ensuring that assigned galley operates within the established budgetary guidelines for the vessel." Plan orders for the vessel based off of the budgetary guidelines." Review all food and beverage related costs and consumptions in accordance with financial targets." Ensure that all food expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented." Submit budget requests to the Executive Chef in a timely manner.
Special Requirements:
" Proactive, Team Player, Problem Solver " Passionate about hospitality and customer service driven " Must have a professional appearance and good hygiene " Respect for all co-workers and guests " Pride in your work by creating positive energy, excitement and fun " Demonstrate positive behaviors; smiling, being polite and courteous " Able to develop a camaraderie with team members
To apply, send your resume to shipboardresumes@ncl.com