3 Chef jobs

Executive Sous Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: Reports directly to the Food and Beverage Director and manages the activities of all Island Venues for both Front and Back of House engaged in preparing and cooking soups, meats, vegetables, desserts, and other foods tuffs served in a variety of dining venues overseeing a team from both the Island and Shipboard. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: Manages and coordinates performing the following essential duties and responsibilities. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records and review the production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls. Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly. Prepares a variety of reports and correspondence utilizing Company and or personal computer system and equipment., control production quantity, develop crew member and communicate to shore side support team. On a daily basis, meets with the Food and Beverage Director to review the requirements of the day’s meals and timeframes for restaurant service. Forecast menu planning, special events, itinerary changes, to estimate food and time requirements to ensure speed and efficiency. Meets with the team to review daily special requests and special event. Review guest comments on all food and service related dining experience, make notes of all complains and offer revisions and improvements. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations and works with the Inventory team to ensure the Island provisions are requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures operation. Observes and evaluates employees and work procedures to ensure sufficient food items are prepared, set up and presented according to set Corporate Culinary Standard. Create appropriate standards and SOP’s for all Island venue operations for the new A Perfect Day expectation. Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and service. Conducts training, consisting of but not limited to new recipes, cooking techniques, proper use of equipment, safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge. Provides on-the-job training by strengthening their current performance and preparation for possible advancement on available upper positions. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more. Reports all malfunctions and requests for necessary repairs and ensure follow up. Collaborate with the Site Maintenance team the status of preventive maintenance for all galley equipment. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presentation. Conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and knows how to use the appropriate HACCP logs as a means of food safety control. Constantly train & coach culinary team members in regards to, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and frozen. Layout and establish dynamic work schedule that matches the service needs for each and all venues. Maximize the use of available work force, incurred productivity of assigned par level and fund a work schedule complying with the flag state requirements regarding work and rest hours. Recommends measures to improve work place safety procedures, employee performance, knowledge and development, promote cross training within workstations and engaged them to all training provided by the company. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. 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. Shipboard employees will be required to perform any other job related duties assigned by their supervisor or management. Qualifications: Proof of Chef Apprenticeship completion or equivalency. Six years’ experience in cooking and preparing food in a 4 star hotel, restaurant or high volume food service facility. Written references from former employers are required. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Extensive knowledge of food handling procedures with regard to public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other employees to resolve problems and negotiate resolutions. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint. Completion of high school or basic education equivalency preferred Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. All employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. Physical Demands: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Ability to lift and/or move up to 50 pounds Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

SLS at Baha Mar’s Sous Chef will work together with the Executive Chef and is responsible for performing all duties to support the seamless running of the kitchen, while establishing and maintaining standards of operation and providing a highly efficient and effective service whilst ensuring that all food production and operation adheres to specified food cost percentage.   The Baha Mar culture begins with PASSION.   We have a passion for “BETTER THAN BEST” that leaves a lasting impression on our guests, and creates a timeless resort experience that is glamorous, fun and exceptional. Here is how you can “own the wow!” Care deeply Have a generous spirit Thrive as part of a team Pay exacting attention to details Create emotional connections with our guests Be strongly committed to Baha Mar’s success What you will also have already accomplished: High School Diploma or equivalent preferred Minimum of 2 years cooking/kitchen experience preferably in an upscale or lifestyle brand hotel restaurant. Excellent time management skills Previous experience is a leadership role Description of Responsibilities SLS at Baha Mar’s Sous Chef will work together with the Executive Chef and is responsible for performing all duties to support the seamless running of the kitchen, while establishing and maintaining standards of operation and providing a highly efficient and effective service whilst ensuring that all food production and operation adheres to specified food cost percentage.Responsibilities will include, but are not limited to: Check all prepared food stocks (including dry stores) and replenish as necessary. Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Supervise and assist in the preparation of all food, ensuring all necessary work is completed prior to the commencement of service. Assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food. Be aware of the required food cost percentage and run the section within these guidelines. Assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload Remain on duty until the following shift takes over or until you are discharged by the Executive Chef. Ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially at the end of your shift. Maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef’s and Restaurant standards. Ensure all main cool rooms are always tidy and clean, especially after each service, so the Duty Chef can carry out daily ordering. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Perform other related duties as assigned.

Chef de Partie Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas.  Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: Coordinates activities of a particular workstation engaged in preparing and cooking food products for various Island venues per instructions from the Sous Chef. The position should have previously works in various sections of the galley supporting the shipboard teams with this fast paced service. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary Island employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. This includes a clean uniform, name tag, Chef’s hat, apron, hair net for ladies, calibrated thermometer, neckerchief with gold color neck slide, company approved specified safety shoes and wearing appropriate PPE according to assigned tasks. On a daily basis, meets with the Sous Chef to review the requirements of the day’s meals and time frames for service. Supports the ship call day and island operation to ensure speed and efficiency. Conducts on job training with Commis, in knowledge and cooking procedures outlined as per venue. Works with Storekeeper to maintain any ship Inventory that is stored on Island. Hand on supervises the assigned workstation function. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section. This is a hands on role. Observes and evaluates employees and work procedures to ensure quality standards and level of service is met. Ensures that their station has proper staffing and communicates this to his supervisor. Trains and monitors entry level cooks for proper service. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. Ensures that all their junior co-workers are doing on-the-job training by ensuring that each employee reads training manuals and attends practical training sessions in order to be prepared for certification in the culinary training program. Conducts an inventory of the items in the workstation storage. Reviews the quality and quantity of the delivery and accepts issued product from the ship. Works with all galley personnel in a cooperative, productive and effective manner. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to the Sous Chef all malfunctions and requests for necessary repairs. Apply, at all times, HACCP and onboard sanitation and hygiene standards complying with ship's international itinerary. Acquire proficiency in regards to standard regulations about proper food storage, correct food preparation and safe food temperature. Learn about OPP and practice common procedures to prevent outbreak. Monitors workstation and staff for adherence to those procedures. Conducts on-the-job training to ensure all crew members working in his/her area of responsibility know RCL and onboard Public Health Control Plan as related to preparing, holding, storing, re-heating and serving food. Conducts training and follow up on record keeping. Supervises and participates in cleaning the workstations during and after meal preparation. Enforces and follows onboard cleaning procedures for work surfaces, all related equipment and utensils. Supervises the assembly of the workstation for the next meal preparation shift. This includes cleaning and preparing food storage areas and refrigerators. Consider safety of one’s self, colleagues and Guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work stations. Ensure to provide Guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary conditions applying onboard standard of hygiene and cleanliness. Works closely with the Sous Chef with regard to the evaluation progress for 90 days, mid-contract and end-of-contract evaluations for employees under their supervision. Qualifications: Proof of cook apprenticeship completion or equivalency. Four to six years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high volume food service facility. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Ability to work with minimum supervision and able to train members of the team. Extensive knowledge of food handling procedures with regard to public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation. Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or recommend termination of employment. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. Completion of high school or basic education equivalency preferred. Computer knowledge is required. Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. All employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. Physical Demands: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Ability to lift and/or move up to 50 pounds. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.