As a line cook, you will help the Chef de Partie and the Culinary management team maintain seamless operations by assisting in food production activities and meal services within your assigned area, helping ensure compliance with presentation, quality, cost-effectiveness and sanitation standards.

You will consistently monitor, control, and troubleshoot all engine machinery equipment while on watch duty, paying close attention to the main engines, auxiliary engines, power generators, M/E and A/E ancillary equipment, lubrication system, bilges and bilges tank, and piping integrity.

You will execute and monitor the voyage plan, maintain nautical charts, and oversee bridge instruments and communication equipment. You will also promote a successful safety culture and support the professional growth of junior officers while actively engaging with guests to provide a FUNtastic vacation experience.

You will be responsible for the maintenance and upkeep of the vessel's potable water, technical water, greywater, and black water systems. You will respond to calls for intervention from guests and fellow crew members and ensure all water systems are fully functioning.

You will help deliver safe and FUN voyages by assisting senior officers to maintain, repair, and routinely test electronic and electrical equipment; communication systems, entertainment systems, and assigned IT systems; automation and control systems; and electrical machinery and auxiliary stems in Engine and Bridge areas.

You will help keep our guests and crew safe and healthy by ensuring shipboard compliance with the highest public health standards in the areas of Disease Surveillance, Prevention and Control of Infectious Illnesses, Food Safety, Potable & Recreational Water Safety, and Integrated Pest Management.

The hotel director is a key member of the vessel’s senior leadership team and is the highest-ranking hotel operations officer onboard. This role leads the planning and implementation of unparalleled product delivery, with a focus on high guest and team member satisfaction. The hotel director demonstrates collaborative leadership of all departments within hotel operations, while personally exhibiting adherence to the Corporate Vision Statement, Culture Essentials and Values and ensuring these behaviors are also maintained amongst all teams. The hotel director leads the following teams: Beverage Operations, Culinary/Food Operations, Entertainment, Housekeeping/Laundry, Finance, Guest Services, IT, Art, Casino, Photo, Shore Excursions, Spa, Retail (in-house and partners). The hotel director reports directly to the master of the vessel, with a dotted line to the guest operations leader shore side.

Junior Sous Chefs play a critical role in supporting the Executive Chef and Sous Chef to oversee food preparation and meal services, ensuring consistency, quality, cost-effectiveness, and sanitation standards are met, fostering a positive team environment and contributing to a rewarding culinary career at sea.

You will help create a FUNtastic dining experience by directing the daily production and meal service activities of the Bakery and Pastry teams, ensuring compliance with presentation, quality, cost-effectiveness, and sanitation standards.

You will assist Food & Beverage and Culinary management by working closely with the Assistant F&B Manager to supervise the daily operations of the galley and related areas, ensuring compliance with company policies, sanitation guidelines, and USPH standards.

The Fleet Specialty Chef – Bonsai & Teppanyaki is a senior culinary leadership role responsible for overseeing, standardizing, and elevating Bonsai Sushi restaurants, Teppanyaki dining venues, and all Bonsai-related pop-up culinary concepts across the fleet. This position ensures authentic Japanese cuisine execution, consistent product quality, strict food safety compliance (particularly with raw proteins), and continuous talent development within specialty dining operations. The role provides fleet-wide operational support, menu development, training, audits, innovation, and performance oversight while working closely with Executive Chefs, Specialty Outlet leadership, hotel operations, and shoreside culinary teams.

The Sanitation Officers IPM is primarily responsible for fleet wide shipboard Integrated Pest Management with a view to achieve and maintain an effective monitoring and control strategies for pests onboard the vessel that will minimize the health risk to all guests and crew.