Full Time Easter Island Jobs (NOW HIRING)

• Assists the Head Chef, Sous Chef, Line Cook, and Pantry Chef, in the preparation of all guest and crew meals following company menu matrix and recipes.
• Participates in the actual cooking and preparation of breakfast, lunch and dinner; meat, fish dishes, vegetarian options, side dishes for both guest and crew meals.
• Working the action station during meal periods; Example but not limited to; Omelets, carving stations and the sauté action station.
• Primary responsibilities include buffet action station, crew meal preparation and execution, canapes and appetizers as well as prepping, portioning, and cleaning.
• Assisting in setting up/ break down of the hot line.
• Assisting during plating breakfast, lunch and dinners with Sous Chef, Line Cook.
• Assists Head Chef in training, and developing of the Pantry Chefs, and galley dishwashers, by following company policies, and menus. 

• Helps maintain the cleanliness of the galley area and food storage rooms.
• Adheres to all CDC Vessel Sanitation Program and Health Canada requirements.
• Assists in dishwashing as needed and/or assigned.

• Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non perishable food items.

• Participates in on board safety training, meetings and drills, as directed by the Captain, including fire, abandon ship, man overboard, flooding and medical emergencies.
• Adheres to Company’s policy on uniform, to promote company’s image, safety, and standards.
• Participates in shore side training as required by the company. 
• Familiar with the ISM codes and requirements.
• Maintains familiarity with all duties under the company Safety Management System and Emergency Station Billet duties.

• Completion of formal training at a culinary school preferred.
• Minimum of 3 years’ experience working within the culinary team on board passenger ships preferred
• Must have the ability to work on their feet in a galley of high temperature for 10-12 hours a day for the duration of the rotation
• Must be able to lift up to 50 pounds on a regular basis
• Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
• Detail oriented and thorough; able to follow through on assigned tasks.
• Must be able to stay calm and clear headed under stressful situations
• Ability to step up when needed, and act as Sous Chef should the need arise.
• Good supervisory skills set, and ability to work develop others
• Ability to get along with co-workers and support a team environment.
• Ability to communicate successfully with galley team members; and office personnel
• Ability to work independently using creativity and initiative to complete assigned tasks.
• Work well under pressure in a high volume, fast pace environment
• Ability to have guest interaction and communicate with them the vision of the department, and program
• Experience with passenger vessels preferred.

• Current First Aid/CPR/AED certification required.
• STCW Basic Safety Training required.
• STCW Crowd Management required, training provided.
• STCW Maritime Security Awareness required, training provided.
• Transportation Workers ID Card (TWIC) required.
• USCG Medical Certificate required, training provided.

We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.