The Chef/deckhand oversees provisioning, food preparation, and housekeeping aboard the R/V Coral Reef II.  Operations include (but not limited to) pre-trip provisioning, adhering to a food budget, maintaining a sanitary galley and organized pantry, preparing and serving appealing family-style meals in a timely manner, ensuring all common areas are kept clean, maintaining stock of toiletry supplies for guests, overseeing cleaning and laundry operations, and preparing cabins for guest arrival. In addition, the person is expected to assist the captain in departure and arrival of the boat, perform minor maintenance duties directed by the captain and operate small boats if necessary to assure the efficient operation of the R/V Coral Reef II.

This position is a seasonal role, with the calendar for the position listed at the bottom of this description.

Duties & Responsibilities

• Demonstrate commitment to Shedd’s vision, mission, and values. 
• Oversees meal planning, presentation and delivery for participants and crew aboard the vessel.
  • Accommodates for food allergies, specialty dietary requirements and provisions accordingly.
  • Maintain a safe and sanitary galley for the preparation of meals.
  • Purchase, pack, and store food for meals that will be prepared on the vessel.
  • Keep an accurate inventory of food stores on board.
  • Prepare and serve appealing meals in a timely fashion and be prepared to eat dinner with the guests unless otherwise required for duties by the captain.
  • Demonstrate flexibility and nimbleness in the timing and nature of meals.  

• Oversee housekeeping and laundry needs for the vessel
  • Perform daily housekeeping duties while underway including cleaning the common areas of the vessel and the heads, including emptying trash.
  • Oversees inventory of toiletries, linens, towels, blankets and pillows.
  • Deliver and pick up laundry.
• Record, handle and account for money spent for food and cleaning supplies including billing and collecting checks and invoices (e.g., Sysco, Cheney, Publix, etc.).
• Assist in the safe departure and arrival of the vessel including handling lines and anchoring vessel with guidance from the captain and first mate.
• Perform maintenance on the vessel independently, with guidance from the captain and first mate.
• Operate small boats as necessary. 
• Be capable of carrying out shopping needs and other job-related errands. Mileage, Uber, Lyft expenses related to provisioning or other vessel duties will be reimbursed.
• Perform other duties as assigned.

Qualifications:

Education:

• Degree from a culinary/hospitality school or equivalent experience preferred.

Experience:

• Minimum 3-5 years’ experience in professionally cooking and planning meals for groups.
• Excellent time management.
• Excellent customer service, organization, planning and problem-solving skills.
• Hospitality industry experience.
• Ability to follow instructions.
• Experience as a deckhand, handling boat lines and operating small boats.
• Basic first aid, valid STCW credential or greater certificate.
• Small boat handling experience.
• Basic mechanical ability.

Designations & Certifications:

• Valid driver’s license preferred.
• Scuba certification preferred
• Current passport required.
• ServSafe certificate preferred.

Physical Demands

• Lift, pull, push, and carry up to 50 pounds
• Maintain balance (equilibrium)
• Climb up and down vertical ladders and stairways
• Step over high door sills and coamings and move through restricted accesses
• Manipulate mechanical devices using manual and digital dexterity, and strength
• Crouch, kneel and stoop
• Use hand tools such as spanners, valve wrenches, hammers, screwdrivers, pliers
• Long hours in isolated settings
• Living with a small community of people 24/7
• Hazardous weather conditions

Based on the 2022 calendar, the below is the list of dates this position would work (these dates account for time before and after each trip that would be needed to prepare and provision or clean up afterwards):

Tip 1: April 13-May 2
Trip 2: May 4-25
Trip 3: May 28-June 12
Trip 4: June 15-July 5
Trip 5: July 7-13
Trip 6: July 14-21
Trip 7: July 22-29
Trip 8: July 31-August 13
Trip 9: August 16-27
Trip 10: August 30-September 10
Trip 11: September 13-24
Trip 12: September 27-October 9
Trip 13: October 12-18