Pastry Chef

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Pastry Chef

Location:

Seattle, WA

Description:

Join one of our virtual information sessions, held on Fridays at 12pm PT to learn more about working at UnCruise - register here 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 fee 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 the Galley Utility as 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. QUALIFICATIONS Minimum of 4 years’ experience in a general kitchen or galley setting. Minimum of 2 years working with Pastries and Desserts.  Good time management skills: ability to handle multiple tasks, set priorities, and meet deadlines. Must be hardworking, flexible and willing to communicate effectively with the Chef and other crew members. Able to get along with co-workers and support a team environment. Experience with passenger vessels is strongly preferred, but not required. 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: Valid Passport  CPR / First Aid / AED   Alaska Food Handler Permit  ServSafe Allergens  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 (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 Chef's supervision. 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 onboard 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 crew 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 per 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 + tips DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an employee in this position.  It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required, or persons so classified or assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. It is the policy of UnCruise Adventures not to discriminate on the basis of race, color, sex, creed, religion, marital status, citizenship, the presence of any sensory, mental, or physical disability, gender identity, gender expression, sexual orientation, age, disability, ancestry, national origin, or veteran status in its educational programs, activities, or employment as required by law. 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Company:

Uncruise Adventures

Posted:

March 15 on The Resumator

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Pastry Chef | Chef in Restaurant & Food Service Job Job at Uncruise Adventures in Seattle WA |1

Pastry Chef

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