Head Cook - Malaspina - Full-time

Description

Start Date: 4/19/2026
End Date: 10/9/2026

Job Summary:

The Head Cook supports the kitchen operations aboard the M/V Malaspina by preparing and cooking large batches of food for employees and guests, assisting with food planning, and coordinating daily kitchen activities. This position acts as a communication and support link between line cooks and the Food & Beverage Manager but does not serve in a supervisory or disciplinary capacity. 

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Prepares, cooks, and portions food items according to established menus and standards
• Cooks meats, fish, and poultry to safe temperatures
• Accommodates special dietary or nutritional requirements as needed
• Bakes breads, rolls, and pastries when required
• Assists with plating and serving food to employees and guests
• Helps develop prep lists and communicates them to kitchen staff
• Monitors food quantities and communicates needs to the Food & Beverage Manager
• Assists with maintaining inventory and notifying when orders are needed
• Helps ensure galley equipment and appliances are cleaned and functioning properly
• Cleans and washes pots, pans, dishes, utensils, and other kitchen items as needed
• Maintains compliance with health, safety, sanitation, and food-handling standards
• Assists the Food & Beverage Manager with menu planning and meal execution
• Maintains basic records on food use or prep when assigned
• Performs other related duties as assigned

Required Skills/Abilities:

• Knowledge of, or ability to learn, food safety and sanitation procedures
• Ability to follow food handling, preparation, and cooking standards
• Works efficiently and with a sense of urgency
• Strong teamwork and communication skills
• Ability to adapt to changing priorities and fast-paced service periods
• Maintains personal hygiene and cleanliness standards
• Excellent attention to detail and organizational skills
• Strong time management skills and ability to meet deadlines
• Basic problem-solving and kitchen troubleshooting abilities
• Ability to support line cooks without supervising them
• Ability to function well during busy or high-pressure periods
• Comfortable using basic technology or Microsoft Office Suite

Education and Experience:

High school or vocational school coursework in kitchen basics, such as food safety, preferred.

Current Alaska Food Workers Card, or ability to obtain within 30 days of employment.

Driver’s License Preferred

Two years of related experience preferred.

Physical Requirements:

Prolonged periods of standing and working in a kitchen.

Exposure to extreme heat, steam, and cold present in a kitchen environment.

Must be able to lift up to 25 pounds at times.

Manual dexterity to cut and chop foods and perform other related tasks.

Qualifications