Culinary Specialist

3 weeks ago

Miami, Florida, United States Royal Caribbean Group Full time

KEY RESPONSIBILITIES

All tasks and responsibilities must align with Royal Caribbean International's Gold Anchor Standard, SQM policy, corporate recipe guidelines, and onboard public health safety protocols, including HACCP standards and environmental safety procedures.

In line with Royal Caribbean International's commitment to Anchored in Excellence, each team member is expected to conduct themselves in a professional and courteous manner at all times. This includes both physical and verbal interactions with guests, fellow employees, and in areas frequented by guests.

1. Punctuality and Grooming: Each culinary team member is required to report to their designated workstation punctually and appropriately attired, adhering to Royal Caribbean International's grooming standards. This encompasses wearing a clean uniform, name tag, chef's hat, apron, hair net (for female employees), safety shoes, and any necessary personal protective equipment.

2. Collaboration: Work closely with the assigned station leader, typically the Chef de Partie or Sous Chef, to discuss the day's meal requirements and service timelines. Participate in ordering and managing food requisitions to minimize overproduction and food waste. Analyze the menu to estimate food and time needs to ensure efficiency and speed. Follow company recipes to achieve consistent results.

3. Sanitation and Safety: Adhere to HACCP and onboard sanitation standards at all times, in accordance with the ship's international itinerary. Gain proficiency in the onboard public health control plan to guarantee that all prepared and served food is safe for consumption. Maintain logs for food temperatures and other required documentation. Familiarize yourself with common procedures to prevent health outbreaks.

4. Teamwork: Collaborate effectively with assigned station colleagues and other team members. Serve as a positive role model for new employees, providing guidance on daily tasks and familiarizing them with the workplace.

5. Equipment Operation: Operate all kitchen equipment in accordance with the company's standard operating procedures. Adjust temperature controls for refrigerators, ovens, grills, and other appliances. Test equipment for accuracy and report any malfunctions to the station leader for necessary repairs.

6. Cleanliness: Ensure the cleanliness of all utensils and equipment in your designated area, taking care to avoid water damage to electrical components. Handle equipment with care, storing items properly and preventing any drops during transport. Report any malfunctioning equipment to a supervisor immediately.

7. Food Handling: Retrieve food items from the provision area and deliver them to designated outlets. Remove empty cartons and boxes, ensuring proper waste separation. Avoid using vacuums in food preparation areas.

8. Food Preparation: Organize and prepare mis en place. Measure and mix ingredients according to recipes to create soups, salads, sauces, and desserts. Assess the quality of cooked foods through tasting and temperature checks using calibrated thermometers.

9. Versatility: Work across various kitchen stations responsible for preparing meat, fish, vegetables, and other foods through different cooking methods including baking, grilling, and sautéing.

10. Multitasking: Engage in multiple tasks such as washing, peeling, cutting, and shredding fruits and vegetables. Butcher poultry, fish, and shellfish, and prepare meat for cooking or serving.

11. Presentation: Arrange food items and garnishes according to Royal Caribbean International's corporate recipe standards, ensuring uniformity in portion sizes. When working in guest-facing areas, be prepared to explain menu ingredients and preparation methods.

12. Safety Awareness: While working at the company's private destination, prioritize the safety of yourself, colleagues, and guests. Be familiar with the location of first aid stations and safety equipment. Ensure guests receive professional and friendly service at all times, while maintaining sanitary conditions as practiced onboard.

13. Waste Management: Minimize overproduction by planning meals based on previous counts. Control waste through batch cooking and maintaining appropriate food temperatures.

14. Clean Workspaces: Clean workstations before and after meal preparation, following onboard cleaning protocols for surfaces and equipment. Prepare the workstation for the next shift, including cleaning food storage areas and refrigerators.

15. Health Practices: Engage in ergonomic practices such as stretching before shifts. Report any signs of illness or health issues to supervisors promptly.

16. Attendance and Initiative: Understand and adhere to the Time and Attendance policy, taking proactive steps to prevent unnecessary overtime by organizing workstations and anticipating menu needs. Attend meetings, training sessions, and culinary courses punctually.

17. Additional Duties: Perform related tasks as required. This position description does not imply that these are the only responsibilities assigned to the employee. Employees may be required to undertake other job-related duties as directed by supervisors or management.

QUALIFICATIONS

Minimum hiring, language, and physical requirements to perform the job.

Hiring Requirements:

· Completion of a cook apprenticeship or equivalent experience.

· Minimum of 3-4 years of kitchen experience in a 4 or 5-star hotel, restaurant, or high-volume food service environment.

· Ability to read, interpret, and demonstrate culinary fundamentals and knife skills.

· Strong knowledge of food handling procedures in relation to public health standards and kitchen cleanliness.

· Familiarity with food ingredients from various international cuisines.

· Proficiency in operating common kitchen equipment such as grinders, fryers, ovens, and mixers.

· Ability to work positively and collaboratively in a diverse team setting.

· Effective communication skills.

· High school diploma or equivalent education preferred.

· Computer literacy is advantageous.

Language Requirements:

· Proficient in spoken English, able to communicate clearly and courteously with guests.

· Ability to read and write in English to understand and interpret written procedures, give and receive instructions, and effectively present information.

· Proficiency in additional languages such as Spanish, French, or German is preferred.

· Basic arithmetic skills are required.

Physical Requirements:

While performing the duties of this position, employees are regularly required to stand, walk, use hands for handling, reach with arms, talk, hear, and taste or smell. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

All employees must be physically capable of participating in emergency life-saving procedures and drills. Full use and range of arms and legs, as well as complete visual, verbal, and hearing abilities, are necessary to receive and provide instructions during emergencies, including the operation of lifeboats. The ability to lift and/or move up to 50 pounds is also required.

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