Recruitment: Onboard Head Chef – Zero-Waste Mission & Low-Carbon Cuisine

Your Mission On Board

As Head Chef, you will be responsible for preparing meals for the entire crew with a clear ambition: proving that plastic-free, low-carbon cooking is not only feasible, but scalable.

Your responsibilities will include:

• Sourcing, storing, and cooking entirely zero-waste, prioritizing bulk ingredients, fresh produce, local suppliers, and short supply chains.
• Developing a predominantly plant-based cuisine aligned with our carbon-reduction objectives.
• Optimizing onboard resources: stock management, plastic-free preservation, processing leftovers, and minimizing food waste.
• Working closely with the ship’s Zero-Waste Officer to design, test, and validate practices that can be replicated both at sea and on land.
• Using the vessel as a prototyping platform to experiment with innovative, plastic-free methods of preservation, logistics, and food preparation.
• Documenting findings and helping share these methods with our partners, local communities we meet along the way, and our international network.

Candidate Profile

• Professional seafarer required, with valid seafarer number and up-to-date seaman’s book.
• Strong experience in professional cooking, ideally in an onboard or remote environment.
• Strong sensitivity to zero-waste principles, bulk sourcing, sustainable diets, and plant-forward cuisine.
• Creativity, autonomy, rigor, and the ability to adapt to constrained logistical conditions.
• Motivation to contribute to a mission serving the public interest and to actively take part in transforming food practices.

Conditions

• Boarding early January 2026
• Duration: 2 to 3 months maximum
• RIF-flagged vessel
• Food and accommodation provided on board