Cook - Pride of America

APPLY ONLINE
If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered.

ESSENTIAL FUNCTIONS
• Provide leadership to area of responsibility
• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
• Arrives on-time in clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• 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
• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations
• 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.
 

DIMENSIONS
• Ability to read, write, and communicate with team members
• Ability to follow standards recipes and convert quantities mathematically
• Ability to taste all foods to assure correct preparation
• Demonstrate a sense of urgency

NATURE AND SCOPE
• Hands-on attitude, leads by example! Always goes the extra mile to ensure passenger satisfaction.
• The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines.

QUALIFICATIONS, EDUCATION AND ATTRIBUTES
 

QUALIFICATIONS
• 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
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

PHYSICAL REQUIREMENTS
The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate the following physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
If the applicant has a Body Mass Index (BMI) of 40.0 or higher, or if the verifying medical practitioner doubts the applicants ability to successfully perform any of the following functions, a suitable practical demonstration is required for those functions. The verifying medical practitioner, in consultation with any other qualified practitioners he/she deems appropriate, determines whether a practical demonstration is necessary, and whether the applicant is physically competent or not physically competent.
• Is able to maintain a sense of balance without disturbance while walking and standing.
• Is able to climb up and down vertical ladders and stairways.
• Is able to step over a door sill or coming up to 24 inches in height.
• Is able to move through a restricted opening of 24 inches by 24 inches.
• Is able to open and close watertight doors that weigh up to 55 pounds. Must be able to move hands/arms in vertical and horizontal directions, rotate wrists and reach above shoulder height to turn handles.
• Is able to lift at least a 40 pound load off the ground, and to carry, push or pull the same load.
• Is able to grasp and manipulate common tools such as wrenches, hammers, screwdrivers and pliers.
• Is able to crouch, kneel and crawl.
• Is able to distinguish differences in texture and temperature by feel.
• Is able to intermittently stand on feet for up to four hours with minimal rest periods.
• Is able to react to visual alarms and instructions.
• Is able to react to audible alarms and instructions.
• Is capable of normal conversation.
• Is able to pull an uncharged 1.5 inch diameter, 50’ fire hose with nozzle to full extension, and to lift a charged 1.5 inch diameter fire hose to firefighting position.
• Is physically able to put on a Personal Flotation Devise (PFD) without assistance from another individual.
• Has no physical limitations that would hinder or prevent the performance of duties.

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.