Kitchen Specialist

A Line Cook is a critical role in our culinary team, responsible for preparing high-quality dishes while maintaining the highest standards of food safety and sanitation.

• Food Preparation: Prepare all basic food items for the menu requested by their supervisor, utilizing advanced knife handling skills to ensure precision and speed.
• Culinary Knowledge: Possess a good understanding of culinary terms and be able to read, understand, follow, and prepare company recipes efficiently.
• Kitchen Operations: Be able to work in any section of a kitchen, maintain assigned areas clean and organized, and prepare for inspections as required.
• Teamwork: Collaborate with colleagues to ensure seamless service, following Public Health guidelines and adhering to company standards.

• Cost Control: This position is responsible for cost control through proper use, handling, and maintenance of records, reports, supplies, and equipment.

• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.

This role does not have supervisory responsibilities. The successful candidate will possess excellent communication and interpersonal skills, with the ability to work well under pressure and as part of a close-knit team.