Cook-Shipboard

COOK

POSITION SUMMARY / ESSENTIAL FUNCTIONS
The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

• Provide leadership to area of responsibility
• Responsible for mise-en-place, and food service for production area
• Consistently checks food handling and storage procedures while training team members to do the same
• Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models
• Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts
• Maintain USPH/FDA standards for outlet
• Inventory and ordering of all food items
• Reconciliation of items upon receipt
• Assists Chef Tournant in adhering to budget constraints in regards, to labor, product, and equipment
• Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS / REQUIREMENTS
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Advanced knowledge of all basic cooking techniques is required.
• Advanced knowledge and ability to roast, broil, braise, sauté, fry, and grill (including breakfast items) is required.
• Intermediate to Advanced ability to work in production or line capacities or a combination of both is required.
• Basic knowledge of cold food production including handling and preparation of salads, dressings, sandwiches, and hors d’ouvrées is required.
• Basic comprehension of composition, structure, and quality factors of meats, game, poultry, fish, and shellfish is required.
• Minimum of one year of experience on a cruise ship or high volume hotel/restaurant is required.
• Minimum of one year of experience in a hot production supervisory position is required.
• Minimum of two years of culinary experience is required. Formal culinary training may substitute for this experiential requirement at an equivalent rate.

EDUCATION
• High School Diploma or foreign equivalent is required.
• Culinary School 2-4 year degree or foreign equivalency is required.
ATTRIBUTES
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week

POSITION SUMMARY / ESSENTIAL FUNCTIONS
The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

• Provide leadership to area of responsibility
• Responsible for mise-en-place, and food service for production area
• Consistently checks food handling and storage procedures while training team members to do the same
• Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models
• Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts
• Maintain USPH/FDA standards for outlet
• Inventory and ordering of all food items
• Reconciliation of items upon receipt
• Assists Chef Tournant in adhering to budget constraints in regards, to labor, product, and equipment
• Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant.
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS / REQUIREMENTS
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Advanced knowledge of all basic cooking techniques is required.
• Advanced knowledge and ability to roast, broil, braise, sauté, fry, and grill (including breakfast items) is required.
• Intermediate to Advanced ability to work in production or line capacities or a combination of both is required.
• Basic knowledge of cold food production including handling and preparation of salads, dressings, sandwiches, and hors d’ouvrées is required.
• Basic comprehension of composition, structure, and quality factors of meats, game, poultry, fish, and shellfish is required.
• Minimum of one year of experience on a cruise ship or high volume hotel/restaurant is required.
• Minimum of one year of experience in a hot production supervisory position is required.
• Minimum of two years of culinary experience is required. Formal culinary training may substitute for this experiential requirement at an equivalent rate.

EDUCATION
• High School Diploma or foreign equivalent is required.
• Culinary School 2-4 year degree or foreign equivalency is required.
ATTRIBUTES
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week