_{25th June, 2025}

Location: Small Ship Expeditions (Alaska in summer, Central America in winter)
Salary: $70K (paid on board)
Benefits: Housing, travel, meals, rotation schedule (2 months on / 1 month off)
Seeking a seasoned, hands-on Head Chef to oversee all culinary operations aboard a fleet of small luxury expedition ships delivering exceptional, seasonal cuisine to guests exploring some of the world’s most remote destinations.
Qualifications

• Minimum 3–5 years of kitchen leadership experience in high-end or high-volume environments
• Strong foundation in farm-to-table, sustainable sourcing, and seasonal menu development
• Prior shipboard or remote environment experience preferred
• STCW and First Aid/CPR certifications preferred
• Must be a U.S. citizen or permanent resident with valid passport and clean background

• Culinary Leadership – Oversee all kitchen operations for up to 100 guests and 45 crew, delivering consistent, refined, regionally inspired cuisine
• Back-of-House Operations – Manage food safety, ordering, prep, team training, and inventory across multiple vessels
• Team Development – Lead and mentor a 20-person kitchen brigade with a collaborative, professional approach
• Rotational Operations – Work a structured schedule of two months on / one month off, ensuring seamless handovers and operational consistency