Assistant Cook- Pride of America

The Assistant Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Assistant Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Chef Tournant. The Assistant Cook is responsible for following all standardized recipes and notifying the Chef Tournant or Cook of any shortages or discrepancies in products or ingredients. The Assistant Cook is responsible for keeping their immediate work area clean at all times.

• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for mise-en-place, and food service for station
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
• Reports waste to supervisors on a daily basis
• Checks station upon arrival to determine status of outstanding safety, or equipment issues
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Maintains USPH/FDA standards for station
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS / REQUIREMENTS

• Advancedlevel English verbal and writing skills, including the proper use of English grammar is required.
• Minimum one year experience preparing food in the following methods is required: roast, broil, braise, saut, fry and grill (including breakfast items
• Minimum one year experience working in a food production and/or line capacity is required.
• Minimum one year experience in a high volume hot production operation is required. Formal culinary training may substitute at an equivalent rate
• Minimum of six months experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of six months experience in using/operating basic culinary equipment such as a steamer, fryer, kettles, and robocoup is required.

EDUCATION

• High School Diploma or foreign equivalent is required.
• Two year degree from a recognized culinary education establishment or foreign equivalency is preferred.

REQUIRED ATTRIBUTES

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Able to work 7 days a week
• Ability to live in close quarters, share limited space with other cabin-mates
• The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate specific physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8). Shall have a Body Mass Index (BMI) of 40.0 or less. Blood Pressure as per USCG a maximum 160/100.

NORWEGIAN CRUISE LINE:

With 18 world class vessels, including the newest, Norwegian Prima, Norwegian Cruise Line has one of the most nimble and contemporary fleets in the industry. Fourteen ships are divided among five different classes, including the Sun, Dawn, Jewel, Breakaway and Breakaway Plus Class. Norwegian Epic, Pride of America and Norwegian Spirit are in their own classes, adding to the brand's variety of vessels. Following the Breakaway Plus Class, the most innovative and successful class in the Company's history, Norwegian Cruise Line announced in 2017 the next generation class of ships with Prima Class. The Company welcomes 6 ships from 2022 to 2027. The new class will build upon the brand's legacy of freedom and flexibility found across its fleet and feature a host of cutting-edge designs that will further elevate its already award winning guest experience.

www.ncl.com

OCEANIA CRUISES:

Oceania Cruises is the World's Leading Culinary - and Destination-Focused Cruise Line. The Finest Cuisine at Sea, Destination Specialists and Small & Luxurious Ships are the pillars that define Oceania Cruises' five-star product, positioning the line as the cruise company of choice for travelers seeking a truly refined and casually elegant travel experience. Featuring a fleet of small, luxurious ships, Oceania Cruises offers a vacation experience renowned for its gourmet culinary program inspired by Master Chef Jacques Pepin and its array of destination-rich itineraries spanning the globe. Seasoned world travelers are drawn to Oceania Cruises' diverse voyages, which call on more than 400 ports across Europe, Asia, Africa, Australia, New Zealand, the South Pacific and the Americas. Oceania Cruises will welcome the stunning new Vista in summer 2023.

www.oceaniacruises.com

REGENT SEVEN SEAS CRUISES:

Regent Seven Seas Cruises is the leading luxury cruise line, delivering An Unrivaled Experience for over 25 years. Carrying no more than 750 guests, the line's spacious and stylish ships - Seven Seas Explorer, Seven Seas Mariner, Seven Seas Navigator, Seven Seas Splendor and Seven Seas Voyager - form the World's Most Luxurious Fleet and explore more than 450 immersive destinations globally. Offering Unrivaled Space at Sea, guest enjoy sumptuous all-suite accommodations, nearly all with private balconies, which are among the largest at sea, as well as highly personalized service throughout lavish public areas and expansive outdoor spaces. The Team at Regent Seven Seas Cruises is currently preparing for the debut of Seven Seas Grandeur in summer 2023.

www.rssc.com

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EQUAL OPPORTUNITY EMPLOYER

It is Norwegian Cruise Line Holdings policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.