• Cruise Ship Chef

    Location US
  • Overview

    The Chef has part in all of a foodservice operations, including menu planning, purchasing, hiring and staffing.


      • The Chef has overall responsibility for all the food that comes out of the kitchen.
      • Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables,desserts, or other foods.
      • Determine how food should be presented, and create decorative food displays.
      • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
      • Plan menu items, orders supplies, and keep records and accounts.
      • Monitor sanitation practices to ensure that employees follow standards and regulations.
      • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
      • Supervises and participates in cooking and baking and the preparation of foods.
      • Writes weekly schedules according to business and projected goals for labor dollars or percentages.
      • Uses labor dollars and menu costing programs to price labor and food costpercentages.
      • Check all purchased supplies for quality andaccount for delivered items.


      • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. 
      • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, productionmethods, and coordination of people and resources.
      • Knowledge of principles and procedures for personnel recruitment, selection, and training.


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