Summary for Head Chef 

The Head Chef directs the activities of all food preparation and service functions onboard assigned vessel using the Alaskan Dream Cruises Menu and Recipe Guide. This position ensures proper training and development of the galley crew while maintaining proper galley sanitation and safety standards. Head Chef is responsible for ordering, storing and consumption of food products and meets and/or exceeds established company cost control within the department.   

Essential Duties & Responsibilities for Head Chef 

• Deliver the highest possible quality of culinary services onboard.  
• Participates in cooking and preparing food items as a member and leader of the galley team. 
• Responsible for final food products for all meal periods, including butchering, portioning, preparation, execution, presentation, and flavor profile. 
• Responsible for the galley department and the overall direction, supervision, training, and personal conduct of all employees assigned to the galley operation. 
• Responsible for implementing all menus, standards, and procedures in accordance with the ADC Menu and Recipe Guide and ensuring that existing menu cycles in the food operation are followed. 
• Actively controls the budget. 
• Responsible for the implementation and execution of food handling and cleaning procedures by the Alaska Department of Environmental Conservation regulations as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide.  
• Follows all HACCP (Hazard Analysis and Critical Control Points) procedures set by the company, sets training accordingly for all galley personnel, and ensures that all galley personnel can answer pertinent questions during sanitation inspections. 
• Responsible for creating a cooperative environment in the kitchen to achieve maximum productivity.
• Responsible for producing safe, wholesome, high-quality, and attractive food for guests and crew. 
• Responsible for preparing the weekly orders with the Hotel Manager, including loading and checking in stores, and ensuring FIFO (First In, First Out) rotation practices.  
• Acts as an ambassador of the company’s sustainable seafood program. 
• Responsible for the execution of special dietary restrictions including allergies.
• Supports performance management system and attends all mandatory onboard meetings.  
• Adheres to Standard Operating Procedures and ensures team compliance. 
• Participate in cooking and serving during meal hours to ensure efficiency andqualityfor guests and crew.
• Responsible for food tastings/quality control.
• Ensures galley team understands and can execute menu. 
• Guest interaction, such as, but not limited to, beach BBQs, cooking classes, demonstrations, and guiding local market visits.  

• Follows prescribed hours set forth by the vessel’s daily roster. 
• Maintain awareness of basic safety rules, workplace safety, and respect for the environment 
• Train, guide, and mentor all culinary crew. 
• Special projects may be assigned as required by the business.

Minimum Qualifications for Head Chef 

• High school diploma or equivalent GED 
• Advanced vocational or technical training in culinary arts or similar.  
• 3-5 years of experience in the restaurant or culinary industry, with a minimum of 2 years in a supervisory or management role.
• SERV Safe Certified Food Protection Manager. 
• Alaska Food Worker Card issued by DEC. 
• 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.

Preferred Qualifications for Head Chef 

• Experience in tourism and/or cruise industries. 
• First Aid and CPR Certification

Traits and Characteristics for Head Chef 

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

• Strategic planner with sound technical skills, analytical ability, judgment, and operational organization. 

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 Head 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 Head 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 averaging 12 hours per day, seven days per week.
• Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

Work Environment for Head Chef 

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

• May be required to travel as needed. 
• 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