Qureos Mentor

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Prepare all basic food items for the menu requested by their supervisor.
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 Must possess advanced knife handling skills.
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 Must be able to work in any section of a kitchen.
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 Must have a good food knowledge and understanding of culinary terms.
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 Must be able to read, understand, follow, and prepare company recipes.
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 Must be proficient in effecting completing tasks, work efficiently and productively.
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 <li>
 Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
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 <li>
 Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
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 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
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 </ul>
 
 
 
 
 
 FINANCIAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
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 </ul>
 
 
 
 
 
 MOTIVATIONAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 This position does not have supervisory responsibilities.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 
 
 
 <ul>
 <li>
 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).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and people skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
 
 
 
 Internal Candidate Requirements:
 
 
 
 In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
 
 <ul>
 <li>
 Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
 </li>
 </ul>
</div>

Line Cook

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 <ul>
 <li>
 Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.
 </li>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.
 </li>
 <li>
 Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
 </li>
 <li>
 Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef&rsquo;s schedule, exercising proper methods to minimize equipment damage.
 </li>
 <li>
 Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship&rsquo;s management or USPH inspectors.
 </li>
 <li>
 Duties include the storing of the received meats and poultry into the freezers on loading days.
 </li>
 <li>
 Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef&rsquo;s thawing schedule.
 </li>
 <li>
 Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.
 </li>
 <li>
 Completes all the Daily Butcher Recaps as required by the Executive Chef.
 </li>
 <li>
 Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food &amp; Beverage Director.
 </li>
 <li>
 Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
 </li>
 <li>
 Must be present in an early standby each time the ship is subject to a USPH inspection.
 </li>
 <li>
 Is aware of and/or acquires the necessary knowledge to comply with the ship&rsquo;s standard operation, to assist guests and crew members with inquiries.
 </li>
 <li>
 Attends meetings, training activities, courses and all other work-related activities as required.
 </li>
 <li>
 Performs related duties as required.
 </li>
 <li>
 This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
 </li>
 <li>
 Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 <ul>
 <li>
 Minimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Head Butcher

Join Celebrity Cruises and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Celebrity Cruises

About Company

Line Cook

Head Butcher