Buffet Decorator

The Buffet Decorator supervises and coordinates the production activities in specialized workstations, including bread and pastry stations, buffet stations, meat and seafood stations, pantry shops, and other stations in different dining venues around the ship. He/she meets with the Sous Chef on a daily basis to discuss the meal and time requirements for the days service. Other duties include training and monitoring entry level cooks and chefs; conducting an inventory of items in different stations; and working with all galley personnel in a cooperative, productive, and effective manner. Proof of cook apprenticeship completion or equivalent training, and four to six years of cooking and food preparation experience in a four or five-star hotel, restaurant, or high-volume food service facility are required for this position.