Cook

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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.

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

EQUAL OPPORTUNITY EMPLOYER
It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.