Line Cook

Responsibilities
As a Line Cook, you will primarily be positioned at a short order food operation in production and replenishment roles. You may also be positioned at core galley operations either under training to the next level or in a covering role at core galley operations. * The position has had exposure to all functions and attributes of the Assistant Cook position as an internal inductee.
Essential Functions:
• Full comprehension and application of company values.
• Comprehension of ECP policy, put it into practice and assist team and ship in achieving its goals.
• Full comprehension and practice of time keeping and attendance policies.
• Full comprehension of all safety related duties and functions as an able-bodied seaman.
• Must have practiced intermediate level knowledge of USPH policies of the culinary operations.

• Maintain all records associated with USPH policies in assigned work area as a routine.
• Develop positive working relationships within assigned team.
• Speak up and contribute to success of operations via feedback.
• Must have thorough knowledge of all recipes associated with assigned operations.
• Ensure that food quality and its replenishment is maintained.
• Ensure that food is served at the right temperature to maintain quality and food safety.
• Maintain all presentation aspects of the assigned work area.
• Must have knowledge of all equipment used in assigned operations and show care in its operations and maintenance.
• Clear understanding and full participation in cost management and waste reduction objectives of the operations.
• Take ownership of any issues observed or experienced in course of operations and actively seeks a resolution in consultation with peers, supervisors, and managers.
• Actively participate in guest satisfaction and recognition programs.
• Actively participate in all trainings and drills assigned.
• Willingly execute any other assigned or delegated tasks.
Qualifications:
• Should have at minimum 1-year vocational education in culinary operations or equivalent certified apprenticeship program.
• Must meet all criteria set forth in the role profile document.
Experience:
• Direct inductees should have at least 24 months as a full-time employee in a kitchen brigade in production or prep roles (educational internships not credited).
• ​ Please note that prior shipboard experience is required for this position. Candidates must hold a valid STCW, medical certificate, passport, and visa. Additionally, a minimum of 3 appraisals is required.

Knowledge, Skills, and Abilities:
• Should have very good knife skills and be proficient in use of basic chef knives.

• Should have good, practiced comprehension of Western / European / Continental cuisine, unless being considered for a position within a specialty cuisine / team.
Reporting & Relationships:
• Reports to Junior Sous Chef or designate of the assigned mentorship area.
• Takes direction from - Demi Chef de Partie, Culinary Operations supervisors and Management.
• Works in close co-operation with Assistant Cook, Commis, Demi Chef de Partie.
• Mentorship Role – New inductees into assigned section in a similar role and Line Cook.
• Working Relationships – Provisions Personnel, Galley Supervisors, Galley Sanitation personnel, Galley Operations Manager, Assistant GOM, Restaurant Services personnel.
Language Requirements:
• Ability to speak English clearly, distinctly and cordially with guests and crew.
• Ability to understand instructions given in English during emergency life saving procedures and drills.
• Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

Physical Requirements:
• While performing the duties of this job, the 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. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving 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.
Offers to selected candidates will be made on a fair and equitable basis, taking into account specific job-related skills and experience.
Join us and embark on a career that offers not only the chance to grow professionally but also the opportunity to be part of a fast growing company that offers opportunities for advancement. In addition to other duties/functions, this position requires full commitment and support for
promoting an ethical and compliant culture. More specifically, this position requires integrity, honesty, and respectful treatment of others, as well as a willingness to speak up when they see misconduct or have concerns.

*Core Galley Operations – defined as Main Galley, Lido, Pastry / Bakery, Garde Manger Buffer /
Pantry, Employee Galley, Public Areas