Assistant Crew Cook

negotiable Expires in 9 months


Reports To: Executive Chef Sous-Chef Head Crew Cook 2 nd Crew Cook

Position Summary

The Assistant Crew Cook is responsible for all mise en place for the daily menus

Essential Duties and Responsibilities


  • Responsible for the requisition and transportation of the necessary items from the store room to the sauce preparation station with the help of the assigned 2nd Crew Cook.
  • Ensure sufficient preparation is done for the daily menus based on recipes provided by the company.
  • Ensure quality and consistency of recipes.
  • Responsible for storing various food items using proper labeling and dating procedures.
  • Ensure proper rotation and maintain quality standards.
  • Possess complete knowledge of Shipsan/United States Public Health Rules and Regulations and ensure that they are followed on a daily basis throughout the entire operation
  • Ensure the sauce station and equipment cleaning schedule set up by the Executive Chef is followed, exercising proper methods to minimize equipment damages.
  • Be on standby in the galley when the ship is subject to a Shipsan/ USPH inspection.
  • Ensure personal appearance, uniform and personal hygiene are in accordance with the Company’s Rules and Regulations.
  • Be punctual
  • Oversees the sauce preparation station.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participate in safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned


Knowledge, experience, skill, and/or ability


  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).


  • Fluency in additional languages


  • High School education or better.
  • Minimum of two years as a cook in a hotel, convention/banquet service, or cruise ship environment.
  • Equivalent combination of education and experience.

Other Skills:

  • Must be proficient in completing tasks, with speed as a motivating factor.
  • Ability to taste all foods to assure correct preparation.
  • Must be punctual.
  • Ability to prioritize tasks and work independently.
  • Ability to interact with senior-level management and owner representatives.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.