Prep Cook

Belize Island Holdings, Ltd. is a subsidiary of Norwegian Cruise Line Holdings, Ltd. Harvest Caye in Southern Belize is the Caribbean’s premier island destination. Guests can immerse themselves in natural beauty and culture on a 75-acre oasis featuring an expansive pool with a swim-up bar, salt-water lagoon for water sports, exclusive 7-acre beach and exciting shore excursions ranging from zip lining across the island to jet skiing in the Caribbean sea; also, other activities including parasailing to view the beautiful island from approximately 200 feet above, and snorkeling the world’s second largest barrier reef. The island is home to an incredible Nature Center, focused on wildlife conservation for the country of Belize, as well as providing guests with an activity to immerse themselves in nature and to learn about native species in the area. Whether you are trying to relax on a villa by the water, or zip line 90 feet up throughout the island, opportunity for fun and enjoyment is available everywhere you look. Belize Island Holdings, Ltd. is a subsidiary of Norwegian Cruise Line Holdings, Ltd. Harvest Caye in Southern Belize is the Caribbean’s premier island destination. Guests can immerse themselves in natural beauty and culture on a 75-acre oasis featuring an expansive pool with a swim-up bar, salt-water lagoon for water sports, exclusive 7-acre beach and exciting shore excursions ranging from zip lining across the island to jet skiing in the Caribbean sea; also, other activities including parasailing to view the beautiful island from approximately 200 feet above, and snorkeling the world’s second largest barrier reef. The island is home to an incredible Nature Center, focused on wildlife conservation for the country of Belize, as well as providing guests with an activity to immerse themselves in nature and to learn about native species in the area. Whether you are trying to relax on a villa by the water, or zip line 90 feet up throughout the island, opportunity for fun and enjoyment is available everywhere you look.

POSITION SUMMARY

The Prep Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA and local guidelines. Prep Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Sous Chef and Head Cook. The Prep Cook is responsible for following all standardized recipes and notifying the Head Cook or Sous Chef of any shortages or discrepancies in products or ingredients. The Prep Cook is responsible for keeping their immediate work area clean at all times.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

ESSENTIAL FUNCTIONS

• Ensures all food is prepared fresh and is of the highest quality.
• Strictly adheres to all recipes, methods, and instructions from supervisor.
• Reports to work on-time and in a 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 station
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
• Reports waste to supervisors on a daily basis.
• Checks station upon arrival to determine status of outstanding safety, or equipment issues.
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Maintains USPH/FDA and local standards for station.

• 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 Management System (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 guest 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

• Intermediate level English verbal and writing skills, including the proper use of English grammar is recommended.
• Minimum of six months experience preparing food in the following methods is required: roast, broil, braise, sauté, fry and grill (including breakfast items
• Minimum of six months experience working in a food production and/or line capacity is required.

• Minimum of six months experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of six months experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of six months experience in using/operating basic culinary equipment such as a fryer, food slicer, and robocoup is required.

EDUCATION

• High School Diploma
• Culinary School Diploma if available

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.

PHYSICAL REQUIREMENTS

• While performing the essential functions of this job, all team members are required to stand; walk long distances on the island; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste, smell and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

• Work within different temperature changes—indoors to outdoors.
• Able to pass basic safety course.
• This is a minimal description of duties. Other work requirements may be necessary and assigned as business dictates.

ABOUT NCLH

Norwegian Cruise Line Holdings Ltd. (NYSE: NCLH) is a leading global cruise company which operates the Norwegian Cruise Line®, Oceania Cruises® and Regent Seven Seas Cruises® brands. The combined brands currently operate 32 ships, employ over 35,000 shipboard crew from more than 110 different countries and visit approximately 700 different port destination each year.

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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.

Contact BIHL:

Telephone # (501) 521-2500

Malacate Area, Independence Village

Belize C.A.