- Salary
- $235 – $248/day
- Location
- United States
- Workplace
- Onsite
- Type
- Full-time
- Department
- Shipboard
- Source
- Lever
Description
ABOUT THE ROLE
The Sous Chef works alongside the Head Chef to prepare every guest and crew meal on board. Beyond the line, the role includes prepping, loading stores and provisions, cleaning, washing dishes, and helping out the rest of the team. It's hands-on, fast-moving galley work in one of the most remote settings a kitchen can operate in.
This is expedition life at sea, and it asks a lot. Before applying, be honest with yourself about whether you're ready for sustained physical demand, far from home, for weeks at a time.
WORK SCHEDULE
Chefs work an average of 12-14 hours per day, every day, with no days off across an 8-week rotation on board.
LIVING CONDITIONS
Crew quarters are compact and shared—you'll bunk with one or two roommates for the full rotation, with minimal personal space. Our vessels operate in remote locations with limited or no port access between expeditions, so cell service and internet may be unavailable for extended stretches. Bring a sufficient supply of any prescription medications, as refills can't be obtained while underway.
This life suits people who are adaptable, self-sufficient, and genuinely energized by close-knit crews and remote travel. If that reads as a challenge rather than an adventure, this likely isn't the right fit—and that's okay.
PHYSICAL DEMANDS
This is a physically demanding role performed on a moving vessel. Throughout a 12-hour shift, you'll stand, walk, bend, kneel, squat, and climb steep interior stairs repeatedly—including during significant vessel motion. You'll regularly lift and carry items up to 50 pounds. The work rotates continuously across food service, dishwashing, cleaning, and laundry, often without extended breaks, in confined and high-humidity spaces including the galley.
