Chef onboard
Chef onboard Swell and SVMaple leaf
Are you an experienced chef drawn to remote places, meaningful work, and life at sea? We are seeking Chefs for the 2026 season aboard SV Maple Leaf and Swell. The Chef is a core member of the expedition team, contributing directly to guest experience, crew wellbeing, and the overall rhythm of life onboard during multi-week voyages in remote coastal regions
Maple Leaf Adventures operates small-group wilderness expeditions along the British Columbia coast and Alaska, offering immersive travel that blends wildlife encounters, cultural richness, and refined hospitality. Our voyages are expedition-focused, community-oriented, and delivered by a professional, close-knit crew.
Who You Are / Who This Role Suits
This role suits an adventurous, creative, and guest-focused professional who thrives in remote environments and takes pride in both independence and teamwork. You stay calm under pressure, communicate clearly with crew and guests, and enjoy solving problems with limited resources.
You are comfortable working long days in a small, shared living environment and balancing the demands of luxury guest dining with nutritious, morale-boosting meals for crew. You value cleanliness, safety, and organization, and bring warmth and professionalism to daily interactions. This position requires emotional and physical resilience, flexibility, and a genuine interest in life at sea.
This is both an adventure and a challenge, and galley life is not for everyone. You will be responsible for all meals - three per day plus snacks - often in a rocking galley, with limited storage and no resupply. Accommodation is shared (on Maple Leaf, known as the “crew cave”), and local provisioning in remote ports may require substitutions and flexibility. In return, chefs enjoy creative freedom, strong crew support, decades of shared operational knowledge, and the opportunity to explore remarkable places and join guests on shore excursions.
Key Responsibilities
- Prepare all daily meals for guests and crew, from high-quality comfort food to fine dining
- Design and adapt menus for dietary restrictions, allergies, voyage length, and available provisions
- Plan and manage provisioning for multi-week voyages, including inventory tracking and budget awareness
- Maintain strict food safety, sanitation, and maritime compliance standards
- Organize and manage the galley in a clean, efficient, and safe manner
- Work independently while coordinating closely with the Captain and crew
- Create memorable dining experiences through thoughtful presentation and care.
Required Skills & Experience
- Professional culinary training
- Experience in self-directed or remote environments (boats/yachts, private households, lodges, or small upscale kitchens)
- Demonstrated ability to work with fixed inventories and limited resources
- Strong allergen management and dietary adaptability
- Knowledge of nutrition to support crew health on long voyages
- Clear communication skills
- Food Safe certification
Contract Details
- Fixed-term contract, up to 9 months (April - November 2026)
- Typical rotations of 21–28 days onboard with similar time off
- Day rate: $325–$350 per sea day, plus gratuities
- Shared accommodation onboard; meals provided
- Travel to and from BC metropolitan embarkation ports provided
Additional benefits may include staff benefits plan, pension, discounted or free food, flexible scheduling, and professional development funding.
How to Apply
Please email the following in PDF format to [email protected]:
- A required cover letter describing the life experiences that led to your interest in culinary adventures aboard a wilderness ecotourism ship
- Your resume
Job Type: Fixed term contract
Contract length: 1 month
Pay: $325.00-$350.00 per day
Benefits:
- Company pension
- Discounted or free food
- Flexible schedule
Application question(s):
- I have appended a cover letter (REQUIRED) that explains my interest in culinary adventures aboard a wilderness ecotourism ship. Please respond: YES or NO
- I have been responsible for menu planning and provisioning in a self-contained or remote work environment similar to a ship. YES or NO (you will have an opportunity to elaborate in our interview)
Education:
- AEC / DEP or Skilled Trade Certificate (preferred)
Experience:
- Kitchen leadership: 3 years (required)
Licence/Certification:
- Food Handler Certification (required)
Work Location: On the road
