7 Food and Beverage jobs

Beverage Manager 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: Oversees the entire beverage operation for the Perfect Day CocoCay experience.   Directs the bar function and associated activities throughout the island by performing the duties described below either personally or through subordinate team members. Supports the F&B Director with any related duties Essential Duties and Responsibilities: Manages the overall beverage operation on Perfect Day CocoCay. Oversees the assignment of duties, responsibilities and workstations of the shipboard and island employees during the ship call days. Oversees the allocations of staffing resources to various venues based on guest traffic flow. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Communicates needs for adjustments in schedules and rotations with the Shipboard teams to ensure proper coverage. Manages and is fully accountable for the beverage inventory on Perfect Day CocoCay, provides fully stocked beverage locations prior to ship arrivals with the assistance of the island beverage team. Assist the F&B Director with the financial aspects of the bar operation, including the successful identification of expense reduction through cost control. Ensure the continuous and accurate participation of the bar service operation. Records production and operational data on specified forms. Prepares a variety of reports and letters utilizing personal computer system and equipment. Maintains bar cost at reasonable levels without affecting quality and standards. Reviews and approves the requisitions from the various workstations. Signs off on all final invoices submitted to the ships for beverage expenses as completed by the ICS. Spot checks all inventory counts and validates inventory reports. Communicates with all shipboard teams as it relates to the financial performance for the bar operations and inventory. Assist in planning for any dedicated events for the island visit. Plan and execute any special request for the cabana services. Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement. On a regular basis, meets with the F&B Director and supervisors team, to review the requirements of the activities and timeframes for bar service. Reviews schedules to estimate bar and time requirements to ensure speed and efficiency. Maintains a high degree of “floor presence” to observe the bar operations and to minimize security and fraud issues.         Monitors the bar staff to ensure procedures and services are performed in accordance with Royal Caribbean International’s The Royal Way. Oversees the point of sale functions to ensure the posting and reconciliation processes are conducted according to established procedures. Supervises and is responsible for the adherence to the drinking age policy. Monitors and manages the various workstation functions.         Monitors the assignment of duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Reviews personnel actions such as new hire requests and discharges, to ensure proper staffing.   Demonstrates the proper operation of all equipment to staff according to proper procedures. Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils. Answers inquiries pertaining to bar services and general information. Responds to escalated guest complaints in a considerate, professional and positive manner by showing concern and listening actively. Takes ownership of guest concerns, by following-up and ensuring complaints are resolved to the guest’s satisfaction. 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 Minimum two years supervisory experience in bar operations with 4 to 5 star hotels, restaurant or high volume bar experience. Extensive knowledge of varying brands and quality of liquors, wine and beers. Extensive knowledge of beverage handling procedures with regard to public health standards. Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management schedules 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. Ability to train, guide, coach employees for succession planning. Ability to meet overall established timeframes for the entire bar service operation. Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Language Requirements: Ability to speak English clearly, distinctly, and cordially with guests. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Ability to read and write English 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 Requirements: While performing the duties of this job, the employee is regularly required to stand for long periods of time; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All Island employees must be physically able to participate in emergency procedures and drills. Full use and range of arms and legs s well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency.       Ability to lift and/or move up to 50 pounds. Ability to work in a hot and humid environment while standing for long periods. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Island Attendant Kitchen Perfect opportunities begin with 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: The Island Attendant is responsible for the preparation, support and service in the F&B venues as designated by the Venue Supervisor. To ensure full Island preparedness prior to a ship call day to ensure venues and kitchens are full equipped with the appropriate flatware, equipment and utensils in clean, orderly and stocked condition. Responsible for supporting bar and service operations by performing the following essential duties and responsibilities. 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 The Royal Way, 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. Maintains the cleanliness of the kitchen and service areas and follows proper washing and sanitation of, work areas, utensils, pantries, floors, equipment, etc. Washes worktables, walls, refrigerators, equipment and all related surfaces and counters. Sweeps and mops floor. Utilizes proper USPH sanitation procedures at all times. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans. Collects used utensils and transports them to the galley. Places utensils in the proper racks or on conveyor to dishwashing machine. Operates washing machine according to instructions. Returns clean items to their appropriate places according to handling procedures. Understand and have knowledge to demonstrate appropriate procedures for use of: Three Bucket System, Dish and Port Washing, Recording of dishwasher and ware washing temperatures. Understand the use of a thermometer and temperatures required for a three compartment sink vs. dish and pot washing machines. Know how to calibrate a thermometer. Know and practice the companies recycle and re-use procedures and all procedures around safe equipment handling and garbage separation. Ensures an adequate supply of equipment is on hand at all times. Retrieves glassware from central location and restocks as needed. Utilizes proper USPH procedures at all times. Collects and transports a variety of supplies between storage and work areas. Places items in the appropriate location in the bar. Attends meetings, training activities, courses and all other work-related activities as required. Opening and Closing procedure for each venue assigned. Record Logs as required. Ensuring all damage of equipment is reported immediately. 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. Island employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualifications: Previous utility or cleaning experience in a 4 or 5 star restaurant, hotel, lounge, cruise ship etc. preferred. Ability to work independently and assess bar needs for restocking. Completion of high school or basic education equivalency preferred. Ability to identify bar glassware and bar supplies. Basic knowledge of bar equipment (blenders, flash blenders, ice machines) Ability to collect and transport supplies from various locations throughout the vessel. Completion of high school or basic education equivalency preferred. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Language Requirements: Ability to speak English clearly, distinctly, and cordially with guests. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Ability to read and write English 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 Requirements: While performing the duties of this job, the employee is regularly required to stand for long periods of time; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All Island employees must be physically able to participate in emergency procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency Ability to lift and/or move up to 50 pounds. Ability to work in a hot and humid environment while standing for long periods. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Bar Island Attendant Perfect opportunities begin with 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: The Bar Island Attendant is responsible for the preparation, support and service in the F&B venues as designated by the Venue Supervisor. To ensure full Island preparedness prior to a ship call day to ensure venues and kitchens are fully equipped with the appropriate flatware, equipment and utensils in clean, orderly and stocked condition. Responsible for supporting bar and service operations by performing the following essential duties and responsibilities. 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 The Royal Way, 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. Maintains the cleanliness of the bar work areas and follows proper washing and sanitation of glasses, work areas, utensils, pantries, floors, equipment, etc. Washes worktables, walls, refrigerators, equipment and all related surfaces and counters. Sweeps and mops floor. Utilizes proper USPH sanitation procedures at all times. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans. Ensures an adequate supply of serve ware is on hand at all times. Retrieves supplies from central location and restocks as needed recording all Inventory depletion accordingly. Keeps ice bins stocked at all times. Retrieves ice from central location and restocks as needed. Collects and transports a variety of supplies between storage and work areas. Places items in the appropriate location in the bar. Participates with the bar staff in all activities required in opening and/or closing the bar. On call days assist in loading Bar stores from the ship to the Island as required. Support all shipboard Bar staff and supply equipment and stock as required. Restocking of venue provisions and record keeping of bar goods in the venues. Provide service to guests as required by the Venue Supervisor. Greets and escorts guests, where applicable to their assigned seats, or to available seating, per The Royal Way. Presents both food and beverage menus to guests, suggests dinner courses, appropriate wines and answers questions regarding menu and wine selections per The Royal Way. Makes recommendations to entice guests while meeting management goals to reduce particular inventory stock. Relays order to galley as required and serves courses from galley and beverages from various locations. Provides quality control of all food and beverage presentations. Garnishes and decorates items as required prior to serving. Enters food and beverage orders in the point-of-sale system. Responsible for maintaining cleanliness and integrity of assigned station including (but not limited to) table pieces, side stands and chairs. Observes guests to anticipate their needs, responds to any additional requests and determines when the food and beverage service has been completed. 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. Actively follow ServSafe responsible service of alcoholic beverages. Demonstrates a passion for customer service excellence and understands the implications of cultural differences for service requirements. Follows all Royal Way Standards with regards to service including greeting and escorting guests, using guests’ names and observing guests to anticipate needs. Ensures complete guest satisfaction. Takes ownership for guest issues/concerns and follows up to ensure resolution. Always provides guests with alternatives and avoids using the word “No”. Demonstrates pride, passion and commitment to our Royal Way hospitality philosophy. Smiles when on duty; is always pleasant and upbeat. Attends meetings, training activities, courses and all other work-related activities as required. Qualifications: Successfully completes Royal Caribbean International’s Alcohol Awareness Training Tests (ServSafe) with a passing score, within 30 days of contract. Previous utility or cleaning experience in a 4 or 5 star restaurant, hotel, lounge, cruise ship etc. preferred. Ability to work independently and assess bar needs for restocking. Completion of high school or basic education equivalency preferred. Ability to identify bar glassware and bar supplies. Basic knowledge of bar equipment (blenders, flash blenders, ice machines). Ability to collect and transport supplies from various locations throughout the vessel. Completion of high school or basic education equivalency preferred. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Language Requirements: Ability to speak English clearly, distinctly, and cordially with guests. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Ability to read and write English 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. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Chef de Partie Perfect opportunities begin with 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.

F&B Venue Manager Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in Miami, Florida.  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: The Venue Manager should possess a dynamic outgoing demeanor with a passion for delivering industry leading service while demonstrating exemplary problem resolution skills. The Venue Manager strives to exceed hospitality industry standards, while ensuring complete guest and team satisfaction. This role establishes and drives a positive working environment and focuses on operational goals where training, leadership, development, and recognizing overall team performance are paramount. Leading by example and from the front of the house and responsible for all facets of the designated venue in a high paced fast service environment. 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 The Royal Way , 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. Manages a team that excels in delivering industry leading service to our individual, international and group guests. Responsible for motivating, coaching, training, evaluating and tracking development on an individual and team level. Takes an active role in attending all meetings to speak and educate on these standards as a content expert. Responsible for leading a team of empowered individuals who will strive to deliver focused and extraordinary customer service, taking ownership and accountability for reacting to guest feedback and requests effectively and efficiently. Mentors, develops and provides both classroom-style and on-the-job training to team members to strengthen their current performance and preparation for succession planning. Develops new ways to enhance and enrich guest interaction and service. Observe and evaluates team members through open and honest feedback to ensure high quality standards are met. This should be done constantly both in formal evaluations and also informally while on the job. Provide feedback to the Site Management. Fully responsible for the opening, service and closing procedures of the designated venue. Support the shipboard teams in flawless delivery. Conduct full and comprehensive opening and closing inspections to ensure maintenance is at optimum performance. Is a visible front of house position and uses effective planning and time skills to properly balance front of house and essential administrative duties, ensuring all operational needs are met. Initiates meetings to address and resolve quality concerns. This position will encompass all operational training for all F&B Individuals as per instructed by the F&B Director and is a hands on role. Training Related to Guest experience, Public health, maintenance serve safe and guest services providing support and leadership where needed to establish and maintain consistent service and superior guest satisfaction and employee engagement. Venue Managers will periodically rotate through venues and may be asked to support all facets of the operation in a zone including Cabana Service. Financial Responsibilities To monitor expense management as directed by the F&B Manager. Knowledge and Skills:    Ability to read and write English, 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, managers and co-workers. Previous exposure to international environments strongly preferred. List specific knowledge and skills necessary to perform this job related to the Essential Duties and Responsibilities identified above Demonstrated leadership capabilities. Effective verbal and written communications skills. Computer literacy in word processing, spreadsheets, purchasing and maintenance systems, accounts payable, email, and Internet. Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, manpower modeling, leadership techniques and production methods. Ability to supervise an international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to train and educate a team of International staff at all levels with the Department from Service training to all regulatory educate and training. Demonstrates a passion for customer service excellence and understands the implications of cultural differences for service requirement. Follows all Royal Way Standards with regards to service including greeting and escorting guests, using guests’ names and observing guests to anticipate needs. Ensures complete guest satisfaction. Takes ownership for guest issues/concerns and follows up to ensure resolution. Always provides guests with alternatives and avoids using the word “No”. Demonstrates pride, passion and commitment to our Royal Way hospitality philosophy Smiles when on duty; is always pleasant and upbeat. Achieves business results through the delivery of an exceptional customer service experience, never via the solicitation of ratings. Ensure safe operation of all Food & Beverage areas with a special focus on Public Health sanitation and hygiene, Injury Prevention, Safe and responsible alcohol service. Maintains and updates all personnel records. Monitors & update personnel vacation schedules. Qualifications: Completion of high school or equivalent. A minimum of two (2) years related experience and/or training in a Hospitality Environment, Hotel, preferably as a Manager leading a team Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the island operation. Flexibility to manage, focus, direct and encourage a positive, dynamic, diverse guest services operation by navigating through a changing work environment Knowledge of principles and processes for providing exemplary customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Working knowledge of computers, internet access, and the ability to navigate within a variety of software packages such as Microsoft Office.  Physical Demands: 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; and taste and smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All island employees must be physically able to participate in emergency lifesaving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency. Work Environment: While performing duties of this job, the employee may be required to walk outdoors in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

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.

Cook Assistant Commis 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: The Cook Assistant Commis is responsible for preparing and cooking high quality foods according to Royal Caribbean International's recipe standard. Primarily assist the Chef de Partie and be capable of executing heavy production demand on a daily basis. 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. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence , each employee conducts one’s self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard and island employees and/or in the presence of Guest contact, and employee areas. Collaborates with the assigned station-head, usually the Chef de Partie to review the requirements of the day’s meals and time frames for service. Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary. Acquires proficiency in regards to onboard public health control plan to ensure all foods, served and prepared, are safe for consumption. Records food temperature, and prepares other required logs. Learns about OPP and practices common procedures to prevent outbreak. Works with assigned station team members or all others in a cooperative, productive and effective manner. Provide new employees a positive example and guidance on daily activities and familiarization of the work place. Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to station head all malfunctions and requests necessary repairs. Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired. Pick up food items from the ship provision store and deliver food products to certain outlets. Remove empty cartons and boxes in the provision area and bring them to incinerator room. Practice correct garbage separation. Follow Island preparedness plan for all venues for ship call day Organize and prepare meals in place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. Works in various stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Places food items, portions and garnishments in accordance with Royal Caribbean International’s corporate recipe standard. Ensure all foods on plates at Coco beach Club are correctly portioned and served uniformly. While working in front of the house or buffet areas must be able to explain ingredients in the menu and preparation techniques. While working at the company’s private destination, 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 station. 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 condition as applied onboard including standard of hygiene and cleanliness. Cleans workstations before and after meal preparation. Follows cleaning procedures for work surfaces, and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning of food storage areas and refrigerators. Practice ergonomic exercise such as stretching before reporting for duty. Required to report first stage of illness or health disorder to immediate supervisors. Attends meetings, training activities, company culinary training course and all other work-related activities on time. 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 cook apprenticeship completion or equivalency. Minimum 3 years kitchen experience in a 4 star hotel, restaurant or high volume food service facility. Ability to read, interpret, demonstrate culinary fundamentals and knife skills. Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness. Knowledge of food ingredients from international classical dishes. Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. Ability to work positively and cooperatively in a diverse team environment. Ability to communicate tactfully with others. Completion of high school or basic education equivalency preferred. Computer literacy is a plus. Language Requirements: Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English 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. Ability to speak additional languages such as Spanish, French or German preferred. Be able to compute basic arithmetic. Physical Requirements: 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. Full use and range of arms and legs as well as full visual, verbal, hearing abilities are required to receive and give instructions in the event of an emergency. 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.