cruz line chefs

I don't and I don't know anyone who works on a ship, but I hear it's long hours (longer than normal restaurant long anyway) and the kitchens are really hot. I'd be interested to hear what someone says from experience though.

When I worked on a cruise ship it was 16-18 hour days because the same crew was doing breakfast lunch dinner. We did that for a month straight then got a weeks paid vacation. Labor pool is kept to a minimum because space for rooms is limited on a ship and naturally you want most of the space designated to guests that pay for the luxury of sleeping on a boat.

I work on research ships and love it!!!

I worked on a small cruise ship for one season. Was busy as above poster said, small crew. Had a great bunch in the galley which makes all the difference. In port, when had time off, could do some of the activites the passengers did either free or cheap.
Got a bit boring, they were 7-day cruises and menu was beautiful, but didn't change. It was month on, month off.
Quarters were very small, but you are there so little, it doesn't matter.
Also worked on the Alaska Marine Highway, our ferry system. State job and benefits, did it to get vested for insurance after retirement. Nine ships passenger load from 100 to 600 on big ships. Very busy, various durations of hitch depending on run. Ships have a regular restuarant menu and cooks also prepare two lunch and three dinner specials.
I enjoy container ships--go neat places, but money not so good on many. Usually 60-120 days on. Small crew 10-14, cook does whole job planning,ordering, cooking and most cleaning.
But I love the research vessels. Usually have ships crew or 10-12 and 20+ scientists, tech, etc.
These people are usually really into the project, so energy is high, most are pretty well traveled and have adventuresome palates.
Again 60-120 days, sometimes extended with job. Job is pretty much as above with one helper to do some prep, set up, cleaning, etc. There are three meals, occassionaly, depending on job four. Snacks, soups, goodies etc are always available.
Money is good and there is lots of job satisfaction, but 14 hours is pretty standard.
It can be hard, rough seas, ordering for 45-60 days, small work and living spaces, but For me it is good!
Nan

Not an answer to your question but....

This isn't really an answer to your question because many years ago I was turned away and then discourged to pursue employment on a cruise line. Turned away because I was well, american, and they found that too many americans tend to demand American standards of employment, breaks, pay, etc..... My friend was a sous chef and said he enjoyed but it wasn't what he was looking for. Which brings me to the real reason that I responed...

What are you looking for in the experience? I ask because if it is travel, the sea, and fine cuisine you want to do why not look at private yachts. It is a little bit different of a set up. I ususally worked between 7am-12am 2weeks-3months at at time. Breaks during the day were up to me and how efficient I was. I prepared food for 10-20 people sometimes a seperate crew meal. During the day when I wasn't cooking I was reading on the deck of luxury yacht, or shopping for provisions in the village. I had an unlimited budget and there were many nights when I had the night off as guests ate out. It pays 30,000-75,000 a year. There are boats that have a home port they return to, and others just travel around the world. I have seen lots of the world, dived in some fabulous regions, shoped and eaten in some pretty fancy places, and got paid to do it.

Hey just an idea.

damack-
There is a guy at my school (previous grad back to brush up for land jobs) that just finished up his 2nd contract on a cruise ship- his was 4 month contracts- 1 week off for each month working... he worked Hawaii. He said the pay was low... approx $6.50 hr.- but there really wasn't much to spend money on, room and board, medical, uniform are all covered. Typical was a 60 hour week, he loved to look at his timecard and was happy once he hit the 40 hr mark- was over time pay for the next 20 hours. He had 2 complaints...... lack of privacy.... would be a similar complaint for living in a college dorm.... and the age of most staff..... 18-21.... (he is older) he said it was often like being back in high school--- who was fighting? who was sleeping with who? etc....
Overall he recommended it as a way to gain experience and travel for younger chefs. Maybe this helps.