Lead Line Cook

Responsibilities

• Commitment to controlling inventory and minimizing food waste by utilizing standardized recipes.
• Affirms “all” special requests and allergies are acknowledged, prepared, and served accordingly.
• Adheres to the strict food safety and sanitation policies within the galley.
• Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.
• Adheres to all American Cruise Lines’ Chefs Manual standards and procedures.
• Ants to the needs of both guests and crew.
• Assists in the production and service of all Crew meals.
• Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs.
• Responds quickly to guest requests and ensures follow through of service delivery.
• Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events.
• Works closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to.
• Assists the Sous Chef with ensuring Galley Steward timecards are submitted and correct.
• Follows approved menus, standardized recipes, and food sanitation standards.
• Works with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner.
• Aids in orchestrating proper storage of deliveries in appropriate areas of the galley.
• Complies FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef.
• Create positive crew experiences and a healthy work environment.
• Maintains sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms.
• Supervises and assists the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware.
• Communication with all coworkers is imperative to all meal services.

Qualifications

• Preferred Associate’s Degree in Culinary Arts or Hotel & Restaurant Management.
• Minimum 4 years’ experience at a full-service restaurant, hotel, resort, or cruise ship.
• Must have “Line” experience with breakfast, lunch, dinner, and buffets.
• Strong organizational skills and excellent verbal and written communication skills (English).
• Available to travel and work a flexible schedule including long days for extended periods of time.
• US Coast Guard regulated pre-employment drug test.
• Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day.
• Transportation Worker Identification Credential (TWIC).
• Ability to perform the essential functions of the job with or without accommodation.

Work Schedule

• 7 days per week while onboard the ship.
• 6-8 weeks working / 1-2 weeks off.

Compensation and Benefits

• Competitive daily rate.
• Health, dental, vision, and 401(k) with match.
• Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training.

Job Sites

• This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.