Cook I

2 weeks ago

Miami, Florida, United States Norwegian Cruise Line Full time

POSITION SUMMARY / ESSENTIAL FUNCTIONS
The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef's personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

  • Provide leadership to area of responsibility
  • 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
  • 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.

QUALIFICATIONS / REQUIREMENTS / ATTRIBUTES

  • 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.
  • Proactive, Team Player, Problem Solver
  • Must have a professional appearance and good hygiene
  • Respect for all co-workers and guests
  • Able to work 7 days a week

EDUCATION

  • High School Diploma or foreign equivalent is required.
  • Culinary School 2-4 year degree or foreign equivalency is required.

REQUIRED ABILITIES / 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 specific physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8). Shall have a Body Mass Index (BMI) of 40.0 or less. Blood Pressure as per USCG a maximum 160/100.

IMPORTANT REQUIREMENT FOR ALL APPLICANTS

  • You must have a GED or High School Diploma
  • Advanced level English verbal and writing skills, including the proper use of English grammar is required.
  • You must be legally authorized to work in the U.S. and qualify for a U.S. Coast Guard Merchant Mariner Credential (MMC) as well as a Transportation Workers Identification Credential (TWIC).
  • In order to qualify for an MMC you must:
  • Be at least 18 years of age
  • Be a US Citizen or Permanent Resident Alien
  • Pass Physical Exam/Drug Screen
  • Have a Reasonably Clear Background
More detail about Norwegian Cruise Line, please visit https://culinaryagents.com/entities/35579-norwegian-cruise-line

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