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Vessel Chef Jobs in Alaska (NOW HIRING)

The Walt Disney Company

Sous Chef

Juneau, AK · On-site

$53K - $71K/yr

As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and ... Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the ...

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American Cruise Lines

Line Cook

Juneau, AK · On-site

$16.75 - $21/hr

While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary ... Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs ...

American Cruise Lines

Line Cook

Juneau, AK · On-site

$16.75 - $21/hr

While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary ... Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs ...

All JobsVessel Chef JobsVessel Chef Jobs in Alaska

Vessel Chef information

What is a vessel chef?

Vessel Chefs are culinary professionals responsible for preparing meals on ships, boats, or other marine vessels. Their duties include planning menus, managing food supplies, and cooking for the crew and passengers while adhering to food safety standards at sea. Vessel Chefs must often work in small, well-organized kitchens (galleys) and adapt to limited resources and movement caused by the vessel’s motion. They play a crucial role in maintaining crew morale and health by providing nutritious and appealing meals during voyages.

What skills and qualifications are needed to be a vessel chef?

To thrive as a Vessel Chef, you need strong culinary skills, menu planning expertise, and knowledge of food safety standards, often supported by culinary certifications and prior experience in marine or remote environments. Familiarity with galley equipment, inventory management systems, and health and safety protocols specific to maritime settings is typically required. Excellent organization, adaptability, and clear communication help chefs manage limited resources and meet the needs of a diverse crew. These skills are essential to ensure safe, high-quality meals and maintain crew morale during extended periods at sea.

What challenges do vessel chefs face working at sea, and how can they be managed?

Vessel Chefs often encounter challenges such as limited storage space, unpredictable ingredient availability, and adapting meals to various dietary needs of the crew. Effective planning, creativity in menu design, and strong organizational skills are essential to ensure high-quality meals throughout the voyage. Collaboration with supply officers and regular communication with the crew can help anticipate needs and address any issues promptly, making the galley run smoothly even in demanding maritime conditions.

What is the difference between Vessel Chef vs Marine Cook?

AspectVessel ChefMarine Cook
CredentialsFood safety certifications, culinary trainingBasic culinary skills, sometimes food safety certifications
Work EnvironmentCommercial ships, yachts, cruise shipsShips, boats, maritime vessels
Employer & IndustryMaritime industry, hospitality onboard vesselsMaritime industry, onboard vessels
Job FocusMenu planning, food preparation, kitchen managementFood prep, basic cooking, assisting in kitchen

The main difference between a Vessel Chef and a Marine Cook lies in their responsibilities and expertise. A Vessel Chef typically has advanced culinary skills, manages the entire galley, and plans menus, while a Marine Cook performs basic food preparation and assists in the kitchen. Both roles operate in maritime environments, but the Vessel Chef's position is more specialized and often requires additional certifications.

Infographic showing various Vessel Chef job openings in Alaska as of September 2026, with employment types broken down into 83% Full Time, and 17% Temporary. Highlights an 100% In-person job distribution.

Pastry Chef

Juneau, AK • On-site

Positions at Sea - UnCruise Adventures
See more jobs at Positions at Sea - UnCruise Adventuresexternal

$180/day

Full-time

Re-posted 21 hours ago

Key responsibilities

  • Prepare and present breads, pastries, cookies, and desserts, including items for special diets.

  • Assist with plate-up and clean-up of meals, support galley cleaning, and help with storing provisions.

  • Maintain inventory and organization of galley storage areas, and support safety and sanitation protocols.

Job description

 
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 / EMPLOYMENT COMPLIANCE

  • 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.
  • DOT Drug Testing - In compliance with USCG regulations, must pass a pre-employment drug test and additional in-season testing per federal guidelines.
  • Allergens - This position requires working with and/or being around raw and cooked shellfish, cleaning chemicals and other known allergens.
  • Medical Review - A medical review is required. Must be medically fit to work onboard for safety and compliance.
PAY
  • $180 / day + $70 tip guarantee

Apply