Work with Us

Join our small, talented team of skippers, chefs, hosts and guides working in one of the most magnificent 'offices' in the world, the Tasmanian Wilderness World Heritage Area.

On Board will soon start recruiting for positions on departures from December 2024 to May 2025. See below for specific information in relation to each role.

Ultimately, we're seeking people who are passionate about delivering the very best experience for our guests, going above and beyond to ensure our bucket-list trip is memorable and meaningful. If this is you, please get in touch.

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Bottlenose dolphins in Port Davey's Bramble Cove at sunset.
Emperor penguin and Matt

Marketing & Business Manager

On Board is seeking a talented individual to manage and deliver our marketing program and oversee operations.
Our chosen candidate will have the skills to lead our business and marketing strategy but also be happy to dive in and support our small team with operational work and customer service. This role is part time for a fixed term of 12 months.

Lead Guide

The Lead Guide is responsible for itinerary design and leading the guest experience on guided tender and shore excursions - including wilderness hikes, river explorations, and visits to culturally and historically significant sites - connecting people to place through story-telling and interpretation.


The Host is directly responsible for the comfort, service, hospitality, and entertainment of all guests during their expedition. Responsibilities include management and delegation of housekeeping and bar service. Our Host is also hands-on in delivering the day-to-day guest activities, supporting the Lead Guide to design the daily itinerary and take guests into the wilderness tender and shore excursions in the wilderness.


The Chef delivers the On Board culinary experience: Fresh Tasmanian fare showcased with simple flavours, served in a relaxed yet sophisticated style – both on and off the vessel. You're responsible for the preparation and service of all meals aboard the vessel and play a core role in connecting our guests to place by telling the stories of our fresh and local produce as it’s made, served, and eaten.