Chef (M/F) Polar Adventure Vessel
Auray,
France
"The Soul of the Ship"
The spirit of the position
Join Escales Polaires, a French company specialising in adventure cruises in the Arctic.
We operate small exploration vessels (24–30 m) that navigate along the Norwegian coasts and around Spitsbergen. Our ambition is simple: to offer authentic adventure trips, on a human scale, where every detail matters.
On board, the kitchen and interior life are not an ancillary service: they are at the heart of the experience.
The Head Chef embodies this essential dimension.
You will join the crew of the Tarmo or the Isbjørnen II, within a small, versatile, and committed team.
Your Role: The Heart of the Expedition
This position is primarily focused on cooking and passenger experience.
In an isolated environment, the quality of meals, the atmosphere on board, and the perceived level of comfort are crucial. You are responsible for this experience on a daily basis.
You will work in a small crew where autonomy, organisation, and mindset make all the difference.
Cooking & Experience (main role)
- Development of varied and balanced menus throughout the season
- Preparation of meals (breakfasts, lunches, dinners, snacks)
- Complete management of the kitchen in a constrained environment
- Creation of a friendly experience around the table
- Adaptation to conditions (weather, navigation, group pace)
Service & Life on board
- Table service with care and simplicity
- Interaction with passengers (warm, natural presence)
- Contribution to the overall atmosphere on board
- Participation in the overall experience (beyond the cooking)
Supplies & Management
- Management of shopping and orders
- Monitoring the food budget
- Stock and inventory management
- Optimisation of resources (key issue for the model)
Cleanliness & Organisation
- Impeccable maintenance of the kitchen and the common area
- Contribution to the overall cleanliness on board
- Rigorous organisation of storage spaces
Participation in life on board
- Occasional support for manoeuvres or operations if necessary
- Participation in safety routines
- Contribution to overall logistics
Activity Seasons
You will join the team to cover our three unique expedition seasons:
AUTUMN / WINTER | WINTER / SPRING | SUMMER |
mid-October to early December | early February to mid-April | early May to mid-September |
Orcas, Whales and Northern Lights on departure/arrival in Tromso | Sea & Mountain on departure/arrival in Tromso | Expeditions to Spitsbergen (Svalbard Islands). |
Employment Conditions
| Detail | Description |
|---|---|
| Work location | Tromso region (Norway) + Svalbard Islands. |
| Contract | Freelance position (possibility of evolving into a permanent position under ENIM regime). |
| Rotational | Possibility of a 2 months on / 2 months off or 3 months on / 3 months off rotation. |
| Start of the position | Beginning of April 2026 |
| Remuneration | Competitive salary + collective profit sharing |
| Benefits | Retirement compensation, paid leave allowance, end-of-season bonus, training support |
| Expenses covered | Home/ship travel expenses (embarkation and disembarkation) covered. |
| Social regime | Contract under social regime fully covered by the shipping company. |
| Compliance | Ship certified MLC compliant. |
Desired profile
We are primarily looking for a personality, not just a cook.
Someone capable of managing a kitchen alone while embodying the human experience on board.
Skills & Experience
- Good command of cooking (from family to gourmet)
- Ability to cook for 12 to 15 people independently
- Experience in demanding environments (boat, mountain, remote…) appreciated
- Management of supplies and stocks
- Operational French and English
Desired qualifications
- STCW / CFBS or equivalent
- Experience in navigation or life on board appreciated
Non-negotiable human qualities
✔ A sincere sense of service
✔ Organisation and autonomy
✔ Energy and good humour
✔ Enjoyment of working in a team
✔ Ability to live in a confined space
These elements are directly derived from our human project: friendliness, authenticity, and operational excellence
What we are not looking for
✘ Profiles of 'solo chefs' disconnected from the crew
✘ Rigid or inflexible individuals
✘ Lack of rigor regarding hygiene or organisation
✘ Absence of a sense of service
Evolution and long-term vision
Possibility of progression to:
- Fleet reference chef
- Kitchen supervision & standards
- Participation in the commissioning of new vessels
Our ambition is to grow the company with the people who make it up.
Is this for you?
This position is for you if...
You enjoy cooking, but above all creating moments.
You are comfortable with the unexpected, teamwork, and hands-on work.
It is not for you if…
You are looking for a classic, structured, and isolated kitchen position.