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Executive Chef

  • Applications are considered on a rolling basis
  • Applications are considered on a rolling basis

For 130 years, we’ve been committed to continuously improving what we do for our guests and the people we work with. As Executive Chef, you’ll be responsible for the entire culinary operation on board the vessel for guests and crew, complying with public health standards at all times.

Work with great people

Tessa van Drie
Expedition Leader
"For ten years I’ve been motivated and supported to try different roles and grew into the role of Expedition Leader. Together with the team on board we aim to give our guests a journey a lifetime."
Kris Willassen
Head of Port and Nautical Operations
"Working in an international environment with ships and professional colleagues from all around the world is very inspiring and motivating!"

Skills & Requirements

Duties and Responsibilities:

  • Ensures a high-level of organization, service, nutrition, and complete guest satisfaction onboard.
  • Oversee the food delivery, quality, and presentation at the buffets and restaurants

  • Ensure all Food Services are available and checked prior to opening in the respective areas

  • Daily menu briefing with the galley team

  • Hold or attend the daily menu briefing (plate presentation) with the restaurant team

  • Ensure all recipes are followed and production is in line with guest and crew occupancy

  • Review daily food waste program
  • Separation and disposal of waste/ garbage according to company procedures
  • Ensure that the daily food and operating cost is within budget
  • Reduce food waste where possible and ensure it is recorded accordingly (FIFO)
  • Review Orders with the Hotel Controller to ensure all requirements are filled and onboard Stock value is kept to a minimum and to minimize local or last minute purchases

  • Attend and check all incoming food deliveries on loading day.

  • Ensure all allergies can be accommodated for the next voyage

  • Plan the menu layout for the following voyage.

  • Check Loop-on Feedback and implement improvements.

  • Ensure that all galley crew is fully trained in VSP and any other public health requirements

Qualifications / Skills

  • 1 years experience as Executive Chef or similar on-board cruise or Expedition vessels
  • Full understanding of the Hurtigruten product and at least 2 full turns of duty onboard with supporting appraisals.
  • Must be fluent in English written and verbally, Norwegian and German an advantage.
  • Outstanding knowledge of Vessel Sanitation Program regulations and procedures
  • Must be able to adapt to a fast pace changing working environment.
  • Must be familiar with all Public Health requirements as per VSP and QDMS
  • Experience of managing large, multicultural teams
  • Knowledge of general office practices, procedures and equipment
  • Ability to prioritize tasks and work independently
  • Strong organizational, interpersonal and communication skills
  • Ability to interact with senior-level management and owner representatives.

Great Place to Work

  • Play your part

  • Inspire the Adventure

  • Make tomorrow better

About the company

The undisputed global leader in sustainable inspirational adventure travel — a catalyst for change towards a greener travel industry. Formed in 1893, Hurtigruten Group is the world’s leading adventure travel group. We have 2,400+ employees worldwide, representing more than 50 nationalities. They form part of three main business Units — Hurtigruten Expeditions, Hurtigruten Coastal Express and Hurtigruten Svalbard — which offer unique small-ship and land-based adventures from pole-to-pole.

At Hurtigruten Expeditions, we sail guests on adventures to more than 250 destinations across 30+ countries. Through the experience of exploration, we are changing people’s perspectives on what adventure travel looks like while impacting the lives of millions of people.

As a Group, we are revolutionising the travel industry’s approach to sustainability through a number of vital initiatives to protect the world we explore.

Quick overviewTOM

Single-use plastic banHurtigruten was the first major travel company to have removed single-use plastic from its entire fleet and our hotels.

Hybrid Explorer shipsHurtigruten has two hybrid-electric powered expedition cruise ships that offer a 20% reduction of fuel consumption.

Beach cleanupsHurtigruten Expedition Teams encourage guests to take part in beach clean-ups, which results in several metric tonnes of trash every year being removed.

Hurtigruten FoundationThe Foundation specialises in the conservation of endangered species, fighting against marine and plastic pollution.

Stacey Marlow | Contact Person

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