Are you a food and beverage professional who wants to develop your career? Are you as passionate about the artistry of plating food as you are about finding the perfect combination of flavors? Do you want to have the opportunity to share ideas and learn from world-class chefs and an award-winning team?
If you answered yes to these questions, and you have experience working for a five-star restaurant, hotel or resort, you could shine as part of the modern, luxurious vacation brands.
Extraordinary cuisine is a critical part of the cruise vacation experience. Food and Beverage operations team dazzles and delights guests every day in restaurants, bars and lounges on our fleet of modern, sophisticated cruise ships. As a member of the culinary team, you could help innovate and prepare a menu of globally influenced blend of classic and contemporary menu items.
If you are a high-energy individual with the desire and ability to inspire others, we encourage you to be part of culinary team.
POSITION SUMMARY
The Asst. Cook Buffet operates under the guidance of the Ex. Sous Chef.
He/she reports to the supervisor on duty (CDP Buffet). He/she directly reports to the 1st. Cook. He/she is responsible for all food production as indicated in his/her specific job title, the menu plan, recipes and methods. He/she works in various areas of food production on and off the ship. Checks and tastes all food at his/her station. He/she is responsible to take care of all requests from the supervisor on duty. He/she is responsible to inform the supervisor on duty when routine work, for various reasons, cannot be executed in the given time frame and await further instruction. He/she shall report all equipment and machinery defects in his/her area of responsibility.
QUALIFICATIONS
2 years Utility Galley on cruise ships or 3 years experience in the hotel/restaurant environment. Good cooking skills. Good oral and some written communication. Has the ability to taste all foods to assure correct preparation. Able to train subordinates in all USPH matters and quality food production in the special order station.
Language and Other Requirements:
Ability to speak English cordially with crew and guests.
Has some ability to read and write English in order to understand and interpret written procedures.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Has the ability to lift and/or move up to 50 pounds.
POSITION SUMMARY
BASIC PURPOSE
The 1st. Cook Pastry operates under the guidance of the Executive Chef. He/she take their orders directly from the CDP Pastry. He/she will report to the Sous Chef Pastry if the CDP Pastry is not on duty. He/she is responsible for all dessert production as indicated in the menu plan, recipes and methods and as assigned by the supervisor. Ensures that production is efficient and no waste occurs. He/she supervises the Pastry Cook and Asst. Pastry Cook in the pastry station. He/she is responsible to take care of all requests from the supervisor (above) pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all pastry food production to the supervisor (above). He/she is responsible to supervise, monitor and delegate all, and extra work-load to subordinates within a timely and cost efficient manner. He/she is responsible to inform the supervisor when routine work, for various reasons, can’t be executed in the given time frame and await further instruction. He/she shall inspect all equipment and machinery used in their area of responsibility and report any problems or situations to the Executive Chef or the Chef’s Personal Assistant. He/she has a thorough knowledge of the culinary pastry arts and is fully responsible for the quality and presentation of food leaving the station. He/she is training the Pastry Cook and Asst. Pastry Cook whenever time allows it. Make sure all food is stored and all areas are cleaned to USPH standards.
Language and Other Requirements:
Ability to speak EnglishHas the clearly, distinctly and cordially with crew and guests.
Has the ability to read and write English in order to understand and interpret written procedures.
Has basic computer skills.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Has the ability to lift and/or move up to 50 pounds.
POSITION SUMMARY
Reports directly to the Executive Sous Chef or supervisor (above) on duty.
The Sous Chef ensures the efficient operation of his/her area of responsibility as assigned by the Executive Sous Chef, which could be the entire galley or part of the galley (depending on the size of the vessel), i.e. Main Galley, Buffet or Specialty Restaurants.
• Constantly analyzes cost and quality of food production, knows to manage within his set budget and adheres to all company policies.
• Maintains all standard operational procedures (SOP) as set by the corporate office.
• Assures safe, quality food products and complete guest satisfaction.
• Responsible to implement and maintain all standards set by the Corporate Office.
• Establishes the manner and means to train personnel in their area of responsibility according to standard operating procedures.
• Produces and maintains the highest food quality and controls for all food products served in all food areas, according to the needs and desire of the company.
• Works within the food cost budget, always checks/adjusts food requisitions and controls waste.
• Instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall galley cleanliness.
• Establishes a plan, within the time management agreement, to assure safe and constant food production according to daily needs of our guests and company expectations.
• Guarantees that menus, recipes, methods, pictures and specifications given by the corporate office are followed exactly.
• Checks all assigned food outlets (restaurants, buffets, action stations, and food displays) for creativity, quality, cleanliness and food safety.
• Assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Delegates and checks all special food functions in person.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene with the Executive Sous Chef.
FINANCIAL RESPONSIBILITIES
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
Ensures that all communication costs are kept under control
Ensures that guests are charged for pertinent special requests and services.
Manages the financial budget for the assigned area, including the successful identification of expense reduction through cost control. Ensures the continuous operation of computer related equipment. Records production and operational data on specified forms. Analyzes operational problems and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews timesheets and forwards to Food & Beverage Manager for final approval. Prepares a variety of reports and letters utilizing personal computer system and equipment.
Reviews requisitions from his/her staff and forwards to the Executive Sous Chef. Requires the items be requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES
People management responsibilities to ensure optimal performance of the function.
Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.
Conducts meetings with team once per cruise. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job.
Hiring Requirements:
Minimum of 3 years experience as a Sous Chef in an upscale hotel/ resort environment. 1 year cruise ship or convention banqueting service (shipboard experience preferred).
Culinary school degree required.
Strong management skills in a multicultural and dynamic environment.
Strong communication, problem solving, decision making and people skills.
Teambuilding and conflict resolution skills.
Good planning, coaching, organizing, controlling, and evaluating skills.
Intermediate computer software skills required.
Possess a good understanding of basic accounting principles.
Ability to write reports.
Language Requirements:
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
POSITION SUMMARY
The Executive Chef is responsible for providing overall leadership in the ship’s Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.
The Executive Chef ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.
Qualifications:
• Minimum of five years experience as an Executive Chef in a world class kitchen leading a team of thirty or more in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Excellent platform skills, very outgoing, able to capture the attention of a large audience
• Displays a strong command of global cuisine.
• Culinary school degree highly preferred from an accredited university.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem solving, decision making, and interpersonal skills.
• Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.
• Proven ability to deliver the highest level of personalized service and guest satisfaction.
• Proven track record of guiding staff development and ensuring employee satisfaction in a high volume environment.
• Working knowledge of computers, Internet access, and the ability to navigate within several software packages such as Excel, Word, or related programs.
Competency:
Job Skills/Results:
Key Performance Indicators (KPI’s): KPI’s assigned to position/department.
Operational Effectiveness:
• Ensures all culinary standards and procedures are executed consistently
• Is present in operational areas during key periods – Actively monitors all food quality and takes corrective action immediately to ensure guest satisfaction
• Conducts pre-service line inspections and tastings in all service areas including main galley, specialty restaurants, and buffet restaurant.
• Effectively plans departmental activities including schedules, requisitions, production guidance and training
• Ensures all galleys are clean and operate above and beyond compliance with relevant public health standards at all times
• Ensures all equipment is cared for, properly repaired and maintained
• Ensures adequate food product is on hand at all times, in all locations, and is prepared in 100% accordance with company standards
• Ensures STAR, Safety, Environmental and other company policies and standards are consistently maintained.
• Actively engages with guests and serves as an ambassador of the culinary experience; resolves guest complaints as needed
• Develops and executes tactical plans to achieve financial targets
• Creates and implements new ideas for operational efficiencies
LEADERSHIP:
Leadership Effectiveness:
• Consistently lives by the F&B Operations Guiding Leadership Principles
• Stays “above the line” and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction
• Inspires team through encouragement and recognition of outstanding performance
• Resolves conflict with fact-based communication
• Collaborates well and works up, down and across the organization
• Creates a climate of trust and mutual respect
• Steps forward and leads by example, working hands on with the team
Modern Luxury:
• Knows our brand standards and holds team accountable for executing against them at all times
• Ensures team is well trained and capable of consistently delivering against operational standards
• Ensures that all guest facing communication is professional, on brand and visually appealing
• Is a role model for others and serves as a positive ambassador of Celebrity Cruises
• Exhibits professional leadership presence, positive energy, drive, focus and passion at all times
• Brings out the best in his/her team through authenticity, care, humility, and integrity
• Always thinks of team before self and effectively fosters teamwork
Talent:
• Ensures the effective training of all crew, including direct reports
• Coaches and develops direct reports and high potential members of the F&B team
• Provides candid performance feedback and takes appropriate action to improve performance
• Accurately identifies talent and follows the company’s promotions process
Physical & Language Requirements:
• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All shipboard employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
POSITION SUMMARY
This position is responsible to provide administrative duties to the Executive Chef and Galley Management.
Financial Responsibilities
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
This position is responsible for direct cost containment through the proper use of courtesy gestures, supplies and the reward of prizes.
MOTIVATIONAL RESPONSIBILITIES
People management responsibilities to ensure optimal performance of the function.
QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job.
Two to three years of word processing experience in a secretarial capacity preferred.
Ability to type 40-50 WPM.
Hiring Requirements:
Working knowledge of computers in a Window environment with emails Microsoft Word, Excel and related printers and equipment.
Knowledge of standard office procedures and organization skills. Ability to operate basic office equipment, including telephone, copy machine, fax, adding machine, etc.
Excellent interpersonal skills to communicate with all levels of management and employees.
Excellent organizational skills.
Completion of high school or GED required; university degree preferred.
Language Requirements:
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and
co-workers.
Ability to speak additional languages such as Spanish, French or German preferred.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.