MAJOR RESPONSIBILITIES:

• Responsible for the preparation of all food in accordance with the established company’s menus and recipes in the Pinnacle Grill.
• Implement and execute food handling and cleaning procedures in accordance with USPH standards as outlined in the Safe Food Handling Manual and the cleaning specifications per partie. This in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
• Responsible for performance, appearance, dress and personal conduct in accordance with the established company’s rules and regulations.
• Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage loss or undue maintenance.
• Responsible and take ownership for quality, quantity, attractiveness and correctness of all food items prepared and served by him following standard recipes.
• Responsible to implement and execute proper maintenance and cleaning procedures in his work area in order to ensure good appearance and condition of area and equipment.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Foreman Pantry.
• Follows all reasonable orders from the Chef de Partie or Sous Chef.
• Works closely and cooperates with superiors, colleagues and all other employees in order to achieve the highest possible passenger satisfaction from the products served.
• Maintains a high level of productivity, cleanliness and sanitation throughout his entire operation and areas of responsibility at all times.

HIRING CRITERIA:

• Required: 2+ years’ experience in a fine dining restaurant serving similar cuisine and performing the functions of a similar position.
• Required: Experience in high volume operation of at least 100 meals per service.
• Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Required: Extensive kitchen machinery and knife safety knowledge.
• Required: Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.