Line Cook

KEY RESPONSIBILITIES
• Prepare all basic food items for the menu requested by their supervisor.
• Must possess advanced knife handling skills.
• Must be able to work in any section of a kitchen.
• Must have a good food knowledge and understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes.
• Must be proficient in effecting completing tasks, work efficiently and productively.
• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

FINANCIAL RESPONSIBILITIES
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

MOTIVATIONAL RESPONSIBILITIES
• This position does not have supervisory responsibilities. 

QUALIFICATIONS AND EDUCATION
• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and people skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
• Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.

PHYSICAL REQUIREMENTS
• All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. The employee must have the ability to lift and/or move up to 50 pounds.

WORKING CONDITIONS
• While performing the duties of this job, the shipboard employee is regularly required to stand, walk, use hands to touch, handle, or feel; reach with hands and arms; talk or hear, and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Extensive travel from ship to ship with varying accommodations and resting opportunities require good health. Active management of health through diet and exercise is a key for prolonged success in the position.