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Chef

Chef

REPORTS TO: Hotel Manager

POSITION SUMMARY:

The Head Chef is responsible for all aspects of the entire galley operation in accordance with Alaskan Dream Cruises standards, and to ensure proper training and development of the Galley crew. Position is also responsible for all administrative duties to include inventory and replenishing stores while meeting established Company budget goals. All aspects of operation must meet or exceed CDC/FDA standards and prescribed Company sanitation and safety standards. As a working chef, the position is also responsible for assisting in all stations as necessary to ensure the smooth and efficient operation of the Galley.

ESSENTIAL DUTIES:

  • Prepare and direct the preparation of menu items and oversee execution of each guest and crew meal.
  • Consistently provide high quality meals to guests and crew in accordance with Company standards.
  • Responsible for ongoing training and development of the Galley staff.
  • Be available and willing to work and/or support any position in the Galley including scullery.
  • Responsible for periodic and timely inventories and pars, following established ordering guidelines and receiving procedures.
  • Maintain sanitation standards using proper storage, handling, and shut down procedures in accordance with FDA/CDC codes. Assign and participate in daily and phase Galley sanitation duties.
  • Responsible for ensuring safe food product, and holding others accountable for same.
  • Prepare and assign daily and weekly prep lists, and CDC and phase maintenance schedules.
  • Available for explanation of daily menu for guests as needed or required, and for talking with guests after meals regularly to gain feedback.
  • Participate in guest functions and/or presentations, and provide Galley tours as requested.
  • Provide individual consultations with guests to discuss special dietary needs as required and provide necessary accommodations throughout cruise.
  • Holds a position on the ship’s Emergency Station Bill and performs required functions during drills and actual emergencies to include fire, flooding, man overboard, abandon ship, medical, and spill response. Participates in safety meetings.
  • Contribute to the overall Company operation by being available and willing to transfer to and/or support any other vessel as needed or requested.

QUALIFICATIONS:

  • Well-rounded culinary skills to include baking, garde manger, line cooking, banquet serving, and dishwashing.
  • Minimum of 3-5 years of experience in the restaurant or culinary industry, with a minimum of 2 years in a supervisory or management role.
  • Working knowledge of CDC cleaning and storage requirements.
  • Specialized or technical knowledge acquired through formal training and completion of a culinary program is strongly preferred.
  • Experience in the cruise industry strongly preferred.
  • Demonstrated experience in training and development of culinary staff.
  • Experience with administrative functions to include inventory control and ordering of product.
  • Knowledge of special dietary needs, i.e. vegetarian, low salt, low cholesterol, and diabetic.
  • Ability to communicate effectively to the public and in group settings.
  • Ability to interpret and write text designed to communicate technical information.
  • Functional knowledge of Microsoft Word, Excel, and Access.
  • Ability to perform mid-level mathematics dealing with fractions, costing, and quantitative theories, and to perform mathematic analyses.
  • Excellent interpersonal skills.
  • Ability to exercise independent judgment in decision-making based on precedents and established Company policy.
  • Excellent organizational skills
  • Ability to multi-task and exercise quick thinking when necessary.
  • Must pass pre-employment drug screening and comply with company random drug testing program.

CERTIFICATES AND LICENSES:

  • First aid/CPR
  • Alaska Food Worker card

WORKING CONDITIONS:

Duties and responsibilities are generally performed in a Marine Operations setting, primarily onboard a vessel but also pier side on turn-around-days. The Chef has his/her own cabin.

You must be physically able to work a 12- hour workday. On any given day hours could be more or less. You may be required to wear protective clothing/eyewear for activities including handling of chemicals and cleaning agents. Some of your work will involve engaging guests and may include talking on a PA system. Physical demands include lifting up to 50 pounds repetitively, and passing along to other crew such as in loading ship’s stores, luggage, linen, etc. Also must have the ability to climb a 7-foot vertical ladder and fit through a 28-inch wide hatch.

Working aboard ship can be very demanding but at the same time very rewarding, which is driven by the guest’s appreciation of your efforts to deliver our unsurpassed True Alaskan Hospitality.

NOTE:

This job description is intended only to describe the general nature and level of work being performed by an employee in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.

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