Deckhand

About the role

The role is responsible for managing the culinary department on board.

Responsibilities

• Oversee the preparation and presentation of meals for passengers.
• Ensure adherence to health and safety standards.
• Collaborate with other departments to plan menus and ensure food availability.

Requirements

• At least 5 years of experience in a similar role.
• Proven leadership skills.
• Valid Food Handlers Certification.

Qualifications

• Bachelor's degree in Hospitality Management or related field.
• Experience working on cruise ships preferred.

Skills

• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment.

Benefits

• Comprehensive health insurance.
• Retirement savings plan.
• Flexible schedule.
• Accommodations provided on board.

Pay

$100,000 annually.

Schedule

Rotating shifts, including weekends and holidays.

Benefits

• Comprehensive health insurance.
• Retirement savings plan.
• Flexible schedule.
• Accommodations provided on board.

Shipboard Crew

Includes positions such as Chef, Sous Chef, and Kitchen Manager.

Culinary

Responsible for the quality and variety of meals served.

Hospitality

Focuses on guest satisfaction and service excellence.

Engineering

Handles the technical aspects of ship operations.

Marine

Ensures the safety and efficiency of the vessel.

Entertainment

Organizes activities and events for passengers.

Corporate

Supports the overall corporate strategy and initiatives.

Life On Board

Provides insights and stories from crew members who have worked on our ships.

FAQ

Frequently asked questions about the role and company.