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 special events.

Requirements

• Bachelor's degree in hospitality management or related field.
• Minimum 5 years of experience in a similar role.
• Proven leadership skills.
• Valid food handler’s license.

Qualifications

• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.

Skills

• Proficiency in culinary arts.
• Knowledge of health and safety regulations.
• Experience with budgeting and cost control.

Benefits

• Comprehensive medical insurance.
• Retirement savings plan.
• Flexible schedule.
• Accommodation provided on board.

Pay

$X per hour, depending on experience.

Schedule

Rotating shifts, including weekends and holidays.

Benefits

• Comprehensive medical insurance.
• Retirement savings plan.
• Flexible schedule.
• Accommodation provided on board.

Shipboard Crew

Includes roles such as chefs, kitchen assistants, and dining room staff.

Culinary

Focuses on preparing and serving high-quality meals to passengers.

Hospitality

Involves customer service, guest relations, and ensuring a welcoming environment.

Engineering

Handles maintenance and repair of shipboard equipment and systems.

Marine

Responsible for navigation, safety protocols, and marine operations.

Entertainment

Includes activities like live performances, games, and social events.

Corporate

Includes corporate functions, event planning, and administrative tasks.

Life On Board

Provides information about the daily life and culture of crew members.

Employee Spotlight

Highlights achievements and experiences of current employees.

FAQ

Answers common questions about the role, benefits, and company culture.

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