Line Cook
About the job
KEY RESPONSIBILITIES
Prepare all basic food items for the menu requested by their supervisor.
Must possess advanced knife handling skills.
Must be able to work in any section of a kitchen.
Must have a good food knowledge and understanding of culinary terms.
Must be able to read, understand, follow, and prepare company recipes.
Must be proficient in effecting completing tasks, work efficiently and productively.
Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
A 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).
A culinary school degree is 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 the 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.
Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
Prepare all basic food items for the menu requested by their supervisor.
Must possess advanced knife handling skills.
Must be able to work in any section of a kitchen.
Must have a good food knowledge and understanding of culinary terms.
Must be able to read, understand, follow, and prepare company recipes.
Must be proficient in effecting completing tasks, work efficiently and productively.
Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
A 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).
A culinary school degree is 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 the 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.
Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
- Number of positions: 10
- Department: F&B kitchen
The company
Royal Caribbean Group (NYSE: RCL) is a cruise vacation company comprised of three award-winning global brands: Royal Caribbean International, Celebrity Cruises, and Silversea Cruises. Royal Caribbean Group is also a 50% owner of a joint venture that includes TUI Cruises and Hapag-Lloyd Cruises. Together, our brands operate a global fleet of 64 ships traveling to more than 800 destinations worldwide.