Summary for Assistant Chef 

The Assistant Chef handles and prepares food and meals for service to guests and crew according to recipes and in a timely manner under the direction of the Head Chef while maintaining proper galley sanitation and safety standards.  

Essential Duties & Responsibilities for Assistant Chef    

• Deliver the highest possible quality of culinary services onboard.  
• Prepare all food using the ADC Menu matrix and recipe guide.
• Participate in cooking and preparing food items as a member of the galley staff, including baking bread and desserts, execution of breakfast, and other prep as requested by the Head Chef.
• Participate in the preparation and plating of all meals.
• Assist the Head Chef in training and mentoring all kitchen crew by following company policies and menus.
• Assist in loading, handling, and properly storing food and related items to maintain inventory at appropriate stocking levels and ensure proper rotation of perishable and non-perishable food items.
• Implementing and executing food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.
• Follow prescribed hours set forth by the vessel’s daily roster.
• Maintain awareness of basic safety rules, workplace safety, and respect for the environment.
• Commit to understanding terrain and vessel itinerary.
• Special projects may be assigned as required by the business.

Minimum Qualifications for Assistant Chef 

• High school diploma or equivalent GED 
• Advanced vocational or technical training in culinary arts or something similar.  
• SERV Safe Certified Food Protection Manager. 

• Alaska Food Worker Card issued by DEC. 
• Completed and approved training courses that include practical cookery, food and personal hygiene, food storage, stock control, environmental protection, and catering health and safety.  
• Strategic planner with sound technical skills, analytical ability, sound judgment, and operational organization. 
• Strong communication skills: verbal, non-verbal, and writing skills, as well as the ability to communicate written technical information.  
• Interpersonal skills with the ability to manage situations where issues must be resolved satisfactorily. 
• Strong technical knowledge, communication, and organizational skills. 
• Effective problem-solving skills. 
• Must be experienced at multi-tasking and remain flexible in a demanding and fast-paced environment.
• Microsoft Office experience.
• Valid US driver’s license and a clean driving record.
• Must pass a security background check and DOT drug test.

Preferred Qualifications for Assistant Chef 

• Experience in tourism and/or cruise industries. 
• USCG-approved, unexpired First Aid and CPR Certification

Traits and Characteristics for Assistant Chef 

To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably.  

Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up. 

Follow & Deliver Core Values: 

• Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences.
• World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth.
• World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska.
• Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering.
• Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization.
• Sustainability at our core: We are dedicated to sustainable operations for future generations.
• Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement.
• Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations.
• Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities.

Environmental Conditions for Assistant Chef 

The environmental conditions are those that an employee may be subject to while performing the essential functions of this job.  

• May include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, and occasional use of required protective clothing, including raingear and life preserver. 

Physical Demands for Assistant Chef 

The physical demands are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. 

• Sufficient clarity of speech and hearing or other communication capabilities permit the employee to communicate well with other employees and the public.
• Sufficient vision or other powers of observation which permit the employee to use a computer screen and process numeric data
• Sufficient manual dexterity permits employees to operate a computer keyboard and access files.

• Sufficient personal mobility and physical reflexes permit employees to move about in a ship throughout tight spaces.
• Ability to walk on uneven deck surfaces, crossing from vessel to vessel. 
• Occasionally required to lift and/or move up to 50 pounds. 
• Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week.  
• Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

Work Environment for Assistant Chef 

The work environment characteristics described here represent those encountered by an employee while performing the essential functions of this job.  

• Frequent interaction with other departments
• When onboard, the crew stays in shared quarters with little privacy and constant vibration and engine noise, often for extended periods. 
• Due to the remote locations of vessel routes, internet connectivity is limited. 
• This is a fast-paced and dynamic work environment with a diverse workforce. 
• Ability to work a flexible schedule to include weekends and holidays during the tour season.
• Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures