John Liley steering the Luciole

Jobs

Check for jobs and vacancies aboard the Luciole
We welcome applications at any time

We are looking for individuals to become part of the crew of 6 in Burgundy, France. .

The valued role of each crewmember is essential in maintaining the hard earned reputation of the Luciole.

As a family run business we like to look after our staff and pride ourselves upon our reputation to do so. We welcome new employees to the family and enjoy to see them progress.

We are looking for friendly, outgoing people with a warm and committed personality to join like-minded crew members and this family business.

The barge's season runs from April until early November.

Please send a cover letter and your CV to Penny at info@bargeluciole.com
Phone (UK): 00441625 576880
Phone (Fr): 0033769815249

Deckhand

Responsibilities

The barge cruises at a slow and steady pace along the Nivernais Canal, a varied and challenging waterway of river and canal. Passing through 6 or 7 locks each day, it is the deckhands’ responsibility to help guide the captain through locks, using lines to stop the boat and tie her up in each lock or port. The deck hand is responsible for tidying and cleaning the boat, a continuous task. Painting is required regularly to keep her in good condition and problem solving abilities are necessary to fix any issues onboard, including within passenger cabins and bathrooms. Twelve bikes also require regular maintenance. During the 6 night cruise, it is the deckhand’s responsibility to assist in the kitchen, washing up the 4 course evening meal twice per week. Further responsibilities include removing rubbish daily and visiting the bread shop in the morning.

Requirements

Ideally we are looking for a technically able person with a good attention to detail. The deckhand must have the ability to maintain the barge's outside appearance, bikes, plumbing and mechanical systems. We will provide training on boatmanship. This is a very physically demanding role, the continuous workload requires a good amount of stamina to achieve the heavy workload.

We require someone with a friendly and positive attitude. This still remains a customer-facing role, as there is a lot of contact with our passengers. Teamwork is essential on the Luciole, it is vital that crew members work together and are flexible within their roles. We welcome new employees to the family and enjoy to see them progress, with the option for the deckhand to obtain a bus driving license.

Host

Responsibilities

The role of the host is to provide a high standard of care and attention, looking after our twelve passengers on the inside of the boat. There is a considerable amount of work shared between the two hosts, on a split shift rota. The role consists of two main areas; cleaning - of the 8 cabins, and service - for each meal, as well as hot and cold drinks throughout the day. Hosts are also responsible for turning around the boat each weekend, with guests leaving on Saturday mornings and arriving Sunday evenings.

Requirements

The role requires a good deal of flexibility, versatility, stamina and good communication skills. A good host is well organised, with an attention to detail and hospitable with guests. Teamwork is essential on the Luciole, an ability to work in a team is imperative, with an easy attitude of helping others when required. Being able to speak French is a bonus, but not required.

Chef

Responsibilities

The chef is responsible for cooking for the 12 passengers and 6 crew. Preparing 4 days per week a buffet style lunch of two main dishes and four varied salads. As well as each evening a 3 course gastronomic dinner. Canapés are presented on Sunday, the arrival night, and on Friday before Captain’s Diner. Catering for the crew for both lunch and in the evening is also part of the chef’s role. The chef is also responsible for their own washing up. Passengers eat one lunch in a restaurant ashore each week.

Requirements:

We require a chef with excellent menu planning and a wide range of dishes to cover the week - dovetailing lunch and evening meal choices using seasonal produce. You are responsible for managing your budget and purchasing ingredients. The galley is attractive and well stocked with equipment, fridges and a large plating up area. It is a shared area of mutual respect particularly between the chef and hosts. It is very important that the galley is kept clean and tidy. Ability to work in a team is imperative with an easy attitude of helping others when required. A basic knowledge of French is useful, although not essential.

Hotel barge Luciole

Cruising since 1976

Phone: 00 44 1625 576880
From USA: 011 44 1625 576880
Email: info@bargeluciole.com

23 Adlington Road, Bollington
SK10 5JT England

1-2 Quai de la Republique, Auxerre
89000 France

© Hotel Barge Luciole 2019

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