Line Cook

Responsibilities

• Prepare all basic food items for the menu requested by their supervisor.
• Possess advanced knife handling skills.
• Able to work in any section of a kitchen.
• Good food knowledge and understanding of culinary terms.
• Read, understand, follow, and prepare company recipes.
• Be proficient in completing tasks, work efficiently and productively.
• Always follow Public Health according to company standards and expectations (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
• Maintain assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or actual inspectors.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure personal appearance, uniform, and personal hygiene comply with company rules and regulations.

Qualifications

• 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).
• Culinary school degree 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 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.