Key Responsibilities:

• Produce food in the assigned station in the kitchen in accordance with established company menus and recipes.
• Ensure the quality, quantity, attractiveness, and correctness of all food items served from the station.
• Control actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to the Sous Chef.
• Check that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO.

Public Health:

• Execute food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization.
• Implement and execute proper maintenance and cleaning procedures in the station assigned to ensure good appearance and condition of these areas.
• Maintain a high level of productivity, cleanliness, and sanitation throughout the entire station at all times.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from an accredited culinary college or university.
• Experience: 2+ years experience in a 5-star + hotel, cruise ship, or high-profile restaurant performing the functions of a similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge in VSP preferred.

Benefits:

• Physical Demands: Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Travel Requirements: Passport – valid for a minimum of 6 months, Flag state issued seaman book, General flag state or flag state approved marine fitness medical United States C1/D visa, English Marlin test at minimal score of 80%, Pre-employment medical examination.

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