**** AHORA REUNIENDO SOLICITUDES PARA ARRANQUE DE TEMPORADA DE AQSC 2021 ****
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https://www.cindexinc.com/c/6E6B8A
El Primer Cocinero actúa como mano derecha del Sous Chef y es responsable de preparar y producir alimentos, a la carta, buffets, banquetes, etc. según los requisitos especificados establecidos por el Chef Ejecutivo y el departamento de Alimentos y Bebidas. El primer cocinero es flexible; de mente abierta y confiada para hacerse cargo de cualquier sección de la operación de la cocina en cualquier momento. El objetivo de 1st Cook es garantizar un alto nivel de calidad, valor, consistencia y satisfacción de los alimentos para los invitados, mientras se mantiene la mano de obra y el personal presupuestados.
Deberes y responsabilidades:
Coordinates with Executive Chef, Executive Sous Chef and Sous Chef action plan for meal period.
Inspect pre-opening progress and direct/assist as needed to ensure that all food operations meet or exceed standards and passenger expectations.
Responsible for supervision and administration of line cooks and utility during meal period.
Ensure that all Galley departments are always in full compliance with all company, United States Coast Guard and Federal Drug Administration rules and regulations at all times.
Participate in pre shift and post shift line meetings.
Ensure that all food specifications and presentations are adhered to during meal period.
Daily attention to all cost control systems.
Meet and exceed passenger expectations by ensuring departments provide “yes I can service”
Maintain compliance with the company grooming and uniform standards
Demonstrate a leadership style conducive to exceeding standards and maximizing crew retention
Asset as needed in all mandated inventories and orders.
Responsible for the Food Preparation, Food Service and Cleaning Procedures for the menu items, tasks and equipment section assigned to them.
Responsible for maintenance and cleaning in the respective sections.
Takes part in food storage loading, requisitioning, and maintenance (quality and quantity controls) when required.
Maintains the high standard presentation of food and buffets, with guidance from the Chef/Sous Chef prepares menu production forecasting, daily requisition and production adhering to progressive cookery.
Participates in all kitchen activities to the agreed standards and to the complete satisfaction of the passengers.
Is responsible for the preparation and cooking of food to the highest standards to establish an efficient flow of food.
Work towards minimizing spoilages and utilize food surpluses.
Accepts training and guidance on a continuous basis. Passes along best practices and technique to fellow workers.
Encouraged to give input for improvements in raw material, menus, cost savings and equipment.
Ensure that all plating and buffets are well presented.
Assures that all food requests are executed to the fullest satisfaction of the passenger in accordance with the Company’s policies and in a timely fashion.
Is aware of all fire, safety and emergency procedures.
Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results.
Prioritizes quality, production and completion of duties.
Participate and ensure participation of all USCG mandated drills and emergency procedures as directed
Ensure behavior and performance supports the company’s Mission
Follow company values in responding to others in work situations
Meet “standards for service” behaviors
Use recovery steps to respond to others who are dissatisfied
Make hospitality standards an important part of day-to-day duties
Be a RESPECT Service System example for others; sets example for values during times when there is conflict and stress
Minimum Qualifications & Requirements:
Education:
HS Diploma or Equivalent Required
Professional Certification(s) or License:
Valid Transportation Worker Identification Credential (TWIC) – if applicable, and/or ability to obtain and maintain
Copy of DD214, if Veteran status
Skills & Abilities:
Excellent verbal and written communications skills
Experience:
Two years full service operations
Experienced in supervision & training of employees
Cruise industry experience preferred
Other:
Must be at least 21 years of age.
Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion and post-accident/incident testing.
Working Conditions:
The majority of work is performed in a Marine environment in both indoor and outdoor conditions with exposure to various temperatures and weather conditions, along with a moderate to loud noise level.
The Marine operation is subject to varied wake and motion.
Positions both live and work onboard a vessel, on a rotational basis for consecutive port-to-port voyages during the regular season.
Physical Requirements:
Ability to stand and walk on nearly a constant basis
Ability to bend, rotate and reach frequently
Ability to carry, push/pull and/or lift materials weighing upwards of 50 lbs
Ascending/descending stairs or ladders safely
Ability to manipulate/handle/grip materials required to perform job
Ability to maneuver through/in/around small and/or confined areas within the vessel
Must be able to maintain both static and dynamic standing balance to complete various duties associated with job
Must be capable of performing emergency duties as listed in the vessel’s station bill
Crew bed/bunk equipment are rated for 250 lbs maximum weight capacity per bunk
Somos un empleador que ofrece igualdad de oportunidades. Todos los solicitantes calificados recibirán consideración para el empleo sin distinción de raza, color, religión, sexo, orientación sexual, identidad de género, origen nacional, discapacidad o condición de veterano.
Licencias y certificaciones
requeridas
To apply for this job please visit www.cindexinc.com.
