Pantry Chef
Seattle, WA On-site
$40,300–$42,900 a yearJobFig found this opening at its original source and checks that it remains available.
About the role
The Pantry Chef is a core member of the shipboard galley team, responsible for cold food preparation, kitchen sanitation, and overall galley organization. Day-to-day responsibilities include preparing salads, garnishes, dressings, desserts, and other cold items for guest and crew meals, following recipes and direction from the Head Chef. The role also includes supporting galley cleanliness, rotating stock, assisting with dishwashing as needed, and ensuring all food storage areas meet safety and public health standards. This is a hands-on, fast-paced position that requires equal parts culinary skill and operational discipline. Pantry Chefs work on a rotational schedule of 8 weeks on / 4 weeks off, averaging 12–14 hours per day on split shifts with no days off during the rotation.
What you'll bring
- You must bring a sufficient supply of any prescription medications, as refills cannot be obtained while underway.
- Minimum 1 year of recent cooking and/or food service experience.
- Good verbal communication skills.
- Detail-oriented and thorough, with strong follow-through on assigned tasks.
- Able to work independently, using creativity and initiative to complete tasks.
- Strong time management skills
- able to handle multiple tasks, set priorities, and meet deadlines.
- Able to work well under pressure.
- Able to get along with co-workers and support a team environment.
- First Aid/CPR/AED certification (current) — required
- Must also possess the ability to effectively communicate--both in writing and orally--with a professional demeanor.