Pastry Chef

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ABOUT UNCRUISE

At UnCruise Adventures, we work together to provide an enriching adventure experience while inspiring an appreciation of local cultures and the natural world. This means we kayak among icebergs, travel to hidden waterfalls, snorkel with sea lions, dive with manta rays, and share air with whales. Our destinations include Alaska, the Hawaiian Islands, & Baja California.

CREW PERKS

• Room and board when scheduled 
• Rotation schedule (6-8 weeks sailing with 2-3 weeks off) 
• Travel stipend 
• Pro deals 
• Credential reimbursement (qualifications required) 
• Heath care benefits (once qualifications are met) 

JOB SUMMARY

The Pastry Chef is responsible for all baking, preparation, and presentation of breads, pastries, and desserts along with plate-up of meals, assisting Galley Utility if needed, and galley cleaning as assigned. The Pastry Chef will also (rarely but when required) assist the galley team with preparing crew meals and preparing savory items. When working a night baker position will need to wash all their own dishes, pots, and pans.

QUALIFICATIONS

• Minimum of 4 years experience in a general kitchen or galley setting. 
• Minimum of 2 years working with Pastries and Desserts. 
• Proficient in creating breads, desserts, and pastries for guests with special diets and allergies, such as gluten free, dairy free, nut allergies, etc.
• Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines.
• Must be hardworking, flexible and willing to communicate professionally with the Chef and other crew members. 
• Able to get along with co-workers and support a team environment.
• Comfortable living and working in close quarters with other crewmembers for many weeks at a time, with no days off. This may include crew from the galley. Having your own room is not an option due to limited berthing.

Required Certificates, Licenses, Registrations:

• ServSafe Allergens
• Alaska Food Handler Permit
• CPR / First Aid / AED 
• Government ID (REAL ID compliant) or Passport

ESSENTIAL DUTIES

• Plan and oversee the production and presentation of all breads, pastries, cookies and desserts.  
• Prepare items for special diets for guests and crew as needed for vegan, gluten free, nut allergies, etc.
•  The Pastry Chef (on rare occasions) may be asked to help prep or cook meals in addition to their baking responsibility for the day.
• Assist the Chef(s) with plate-up and clean-up of breakfast, lunch, and dinner daily; this includes supporting the dish station.
• Assist with weekly storing of provisions even if working as an overnight baker.
• Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food stores; this includes the cleaning and organization of all storage areas in galley, freezer, refrigerator, and storeroom. Work closely with the Chef to help create weekly orders based on inventory.
• Assist with maintaining proper sanitation in the galley under the Chefs discretion.
• Guest Interaction: always Interact with guests in a friendly and courteous manner. Escort guests to stateroom at start of cruise and assist in the handling of luggage. Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.

Safety and Security:

• Comply with all CDC/FDA vessel sanitation requirements.
• Participate in on board safety training, meetings and drills as directed by the Captain; including fire, abandon ship, man overboard, flooding and medical emergencies. 
• Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities. 

ONBOARD ENVIRONMENT / PHYSICAL DEMANDS

• Living Conditions- Crew live in close quarters with 4 to 8 people of all genders per room depending on the vessel. Having your own room is not an option due to limited berthing.
• Length of Work Shift- Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotations off the vessel are usually 2 to 3 weeks.
• Mobility- Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Able to stand or sit for long periods of time.
• Handling/Strength- Able to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
• Environmental Conditions- Able to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch-wide hatch.

BASE PAY

• $180 / day + $70 tip guaranteed