POSITION SUMMARY The primary responsibility of the Chef De Cuisine Red Ginger is to maintain an efficient operation in assigned production area, by constantly analyzing quality and cost of food production. ESSENTIAL DUTIES AND RESPONSIBILITIES OPERATIONAL Maintain set budget and monitor time managem...

POSITION SUMMARY The primary responsibility of the Waiter/Waitress is to provide and maintain the service standards using friendly, courteous, and professional service in any assigned venue. Essential Duties and Responsibilities Operational Provide personalized service, using guest names. Maintain c...

POSITION SUMMARY The primary responsibility of the Utility Storekeeper is to be responsible for a warehouse inventory location, including receiving, storing, inventorying and issuing of Food and Beverage related items. Essential Duties and Responsibilities Operational Receive, store, and issue Food,...

POSITION SUMMARY The primary responsibility of the Utility Hotel is to ensure guest satisfaction by providing the highest standard of cleanliness in public areas. Essential Duties and Responsibilities Operational Clean public bathrooms, elevators, offices and assigned crew area. Polish brass and oth...

POSITION SUMMARY The primary responsibility of the Utility Cleaner is to clean and maintain the cleanliness of the Galleys on a daily basis by following the cleaning schedule set by the onboard Management. Essential Duties and Responsibilities Operational Maintain the cleanliness of all Galley Outle...

POSITION SUMMARY The primary responsibility of the Tailor is to oversee all tailoring repairs needed onboard. Essential Duties and Responsibilities Operational Provide tailoring repairs of guest garments. Complete tailoring repairs needed in guest suites such as curtains and bed skirts, and other ta...

POSITION SUMMARY The primary responsibility of the Storekeeper is to be responsible for a warehouse inventory location, including receiving, storing, inventorying and issuing of Food and Beverage related items. Essential Duties and Responsibilities Operational Receive, store, and issue Food, Beverag...

POSITION SUMMARY The Sous Chef Pastry is the second in command in the Pastry Department, and his primary responsibility is to assist the Pastry Chef in effectively supervising and managing the onboard Pastry and Bakery Production. Essential Duties and Responsibilities Operational Ensure that Quality...

POSITION SUMMARY The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production. Essential Duties and Responsibilities Operational Maintain set budget and monitor time management. Provide ongoing training and ensure that ...

POSITION SUMMARY The primary responsibility of the Sommelier is to ensure guest satisfaction by assisting the Head Sommelier in delivering a variety of wines and quality wine services. Essential Duties and Responsibilities Operational Assist with effective operation of the department. Achieving and ...