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.

- Provide leadership to area of responsibility
- Ensures all food is prepared fresh and is of the highest quality
- Strictly adheres to all recipes, methods and instructions from supervisor
- Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
- Arrives on-time in clean uniform
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
- 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
- Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
- Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
- Actively participates in daily focus meetings with team members to ensure communication and daily expectations
- 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.



- 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.
- Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.


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