MS Cape Race

Chef - Temporary / Seasonal - €5000 - General (Europe)

Position: Chef

Job Overview: The Chef is responsible for managing all aspects of food provisioning, preparation, and service aboard the yacht, ensuring that meals are nutritious, well-balanced, and satisfying for both guests and crew. The role involves cooking a variety of meals using fresh, local ingredients within the allocated budget, managing galley operations, and overseeing kitchen cleanliness and organization. The Chef plays a critical role in maintaining high culinary standards, contributing to the overall guest experience, and ensuring the safety and well-being of the crew in extreme conditions.

Key Responsibilities:
Food Provisioning & Menu Planning:
• Provisioning for Voyages: Plan and manage food provisioning for each voyage, ensuring that all necessary ingredients are onboard for the duration of the trip. This includes sourcing fresh, local, and seasonal produce wherever possible, and ensuring the appropriate quantity of supplies is available for crew and guests.
• Menu Planning: Develop menus that are nutritious, healthy, and balanced, taking into account the dietary preferences and restrictions of both crew and guests. Ensure that meals are varied, abundant, and reflect the theme of the expedition, while staying within the assigned budget and keeping sustainabilty in sight.
Meal Preparation & Service:
• Cooking & Meal Service: Prepare and cook all hot and cold meals, including breakfast, lunch, dinner, and snacks, for both the crew and guests. Ensure that all meals are fresh, well-presented, and tailored to meet the diverse needs of the crew and guests onboard.
• Meal Consistency: Ensure that at least one hot, nutritious meal is served each day, including on change-over days when guest turnover occurs. Be adaptable to the varying schedules and requirements of expedition guests and guides.
Galley Management & Hygiene:
• Galley Operations: Maintain a clean, organized, and safe galley at all times, ensuring compliance with maritime health and safety standards. Oversee the proper use of equipment, tools, and appliances, and ensure they are cleaned and maintained regularly.
• Cleaning Duties: oversee the cleaning by the Deckhand (if applicable) of all dishes, cutlery, kitchen equipment, and utensils used during meal preparation. Ensure that all cleaning is done promptly and efficiently, maintaining high standards of hygiene. In case there is no Deckhand available, Chef is responsible for the cleaning.
• Storage & Inventory Management: Organize and label all stores (dry, cold, and frozen) to minimize food waste, ensuring proper rotation of stock to maintain freshness and reduce spoilage. Keep accurate records of inventory, managing stock levels to prevent shortages and ensure the effective use of provisions.
Waste Management & Sustainability:
• Garbage & Recycling Program: Implement and oversee the galley’s waste management program in accordance with the Garbage Management Plan. Ensure that waste, including food scraps, packaging, and recyclables, is disposed of in an environmentally responsible manner.
• Sustainability Efforts: Strive to reduce waste through efficient use of ingredients and minimal packaging. Incorporate sustainable practices where possible, such as using locally sourced, seasonal ingredients to minimize the environmental footprint of the yacht.
Coordination & Collaboration:
• Team Coordination: Coordinate with the Chief Officer and other crew members to assign galley duties as necessary, ensuring smooth operation during meal prep and service. Collaborate with other departments to ensure the kitchen has the necessary supplies and resources for each voyage.
• Guest Interaction: Occasionally interact with guests to ensure their dietary needs and preferences are being met. Take note of any special requests or requirements and ensure that meals are prepared accordingly.
Emergency Preparedness:
• Emergency Duties: In the event of an emergency, assume duties as outlined in the muster list, contributing to emergency response efforts as required to ensure the safety of guests and crew.
• Life-Raft Supplies: Keep spare fresh water, non-perishable food, and other necessary supplies onboard for life-rafts, ensuring they are stored properly and are easily accessible if needed.
Hours & Work Schedule:
• Standard Working Hours: The Chef is expected to work a standard 10-hour day, with flexibility to adjust based on operational needs, guest requirements, and voyage schedules. The role may require longer hours during special occasions, guest events, or high-demand periods.

Skills & Qualifications:
• Experience: Proven experience as a Chef in a similar maritime or expedition setting, with a solid background in preparing meals for small groups in remote or challenging environments.
• Culinary Skills: Strong knowledge of a variety of cuisines, with an ability to prepare meals using fresh, seasonal ingredients. Experience in creating balanced, nutritious menus that cater to different dietary needs (e.g., vegetarian, gluten-free, etc.) is essential.
• Food Safety Knowledge: In-depth understanding of food safety standards, sanitation practices, and maritime regulations related to galley operations.
• Adaptability & Resourcefulness: Ability to work efficiently in a small galley under limited space and resources. Must be creative in using available ingredients to create high-quality meals, often in challenging conditions.
• Organizational Skills: Strong inventory management skills with the ability to efficiently plan, organize, and rotate food supplies to minimize waste and ensure the smooth operation of the kitchen.
• Communication: Excellent communication skills to work closely with other crew members, especially the Chief Officer, as well as with guests to accommodate any special dietary requests or preferences.
• Physical Stamina & Health: Must be able to handle the physical demands of the role, which includes long hours on your feet, heavy lifting (e.g., carrying provisions), and maintaining high standards of cleanliness and order in the galley.

Work Environment:
The Chef will work aboard an Arctic expedition yacht, often in challenging and remote conditions. The role requires flexibility and resilience in dealing with long work hours, extreme weather conditions, and the isolation of the Arctic environment. The Chef must be able to work efficiently under pressure and maintain a positive, professional attitude at all times.

The position is rotational.

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