Assistant Chef (Chef D'Partie)

POSITION SUMMARY:

Prepare and serve meals.  Ensure that meals are prepared properly and in a timely manner (both guest and crew). Maintain proper galley sanitation and safety standards.

 MAJOR AREAS OF RESPONSIBILITY INCLUDE:Preparation of meals: Prepare menu items in a timely manner. Serve meals: Participate in plate-up of meals.Galley sanitation: Maintain proper food handling procedures in accordance with CDC/ FDA guidelines.  Maintain proper food storage.  Assist in washing of dishes, silverware and glassware.Guest Interaction: Interact with guests in a friendly and courteous manner at all times.  Escort guests to stateroom at start of cruise and assist in the handling of luggage.  Answer guests? questions regarding menu and recipes.  Participate in evening activities and in galley tour as directed by Chef or Hotel Manager.Safety duties: Holds a position on the ship?s Emergency Station Bill.  Must perform requirements of Emergency Station Bill for both drills and actual emergencies to include fire, flooding, man overboard, abandon ship, medical, and spill response.  Also participates in one crew safety meeting per week and takes a turn as the safety lead on a rotational basis. 

 QUALIFICATIONS:

? Minimum education requires specialized or technical knowledge requiring formal training and completion at a culinary school.

? Minimum of 2-4 years experience in the culinary or restaurant industry.  Communication skills require the ability to represent the company in public appearances.

? Writing skills require the ability to write text designed to communicate technical information.

? Must be able to perform mid-level mathematics problems dealing with fractions, costing and quantitative theories and to perform analyses based on these problems.

? Interpersonal skills require the ability to often deal with situations where satisfactory resolution of issues must be achieved.

? Overall knowledge and skills requires application involving a full working knowledge of a specialized area and a general understanding of the practices and techniques of the recognized discipline for that area.

? May be responsible for training and guiding others and/or reviewing their work.

? Must be well organized, even tempered, multi-task oriented, quick thinking and fair minded. 

 

WORKING CONDITIONS:

Duties and responsibilities are generally performed in a Marine Operations setting, primarily onboard a vessel. Must be physically able to work a typical 12- hour workday of about 10-14 hours per day, seven days a week, for 6 weeks at a time.  On any given day hours could be more or less.  The 6-week work period is the normal, but not necessarily fixed onboard schedule, and it is followed by a 2 to 3 week period off the vessel.  Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing and an irregular work schedule.  Mobility demands generally include occasional sitting and occasional standing.  Combination activities generally include handling of chemicals/chemical compounds such as cleaning agents. Sensory demands generally involve a computer terminal; telephone operation, microphone and PA systems.  Physical demands generally include frequent bending, reaching, twisting, kneeling, pulling/pushing, grasping, and the ability to climb a 7-foot vertical ladder and fit through a 28-inch wide hatch.  Physical demands also include individual handling of one to several different sized objects totaling up to 50 pounds in weight. Handling includes: the dynamic and momentary strenuous lifting and lowering of objects between the ground/deck level and a height of about 4 to 6 feet; continuously repeating these movements about once per minute continuously for up to 20 minutes; repetitive turning and twisting of the body while holding these objects, and passing or receiving them between people as frequently as every 10 seconds; and repeatedly carrying objects of similar weight a distance of up to 100 feet every one to two minutes for as long as 20 minutes without stopping.  Each of the above evolutions may be repeated several times in the course of handling ships stores.