Culinary Clerk – Culinary Operations
MAJOR RESPONSIBILITIES:
- Assists Executive Chef with the administration of Recipe binders.
- Assists Executive Chef with the administration of the galley skill sets
- Administers the picture Board in the Main Galley.
- Liaises the menu’s between the Executive Chef, Printer and DRM, including the Global Guest Program menu’s
- Assists the kitchen department with the administration of hours in Time and Attendance including scheduling. Reports any discrepancies to Executive Chef.
- On a per voyage basis create and post all Meal Count Reports as requested by Seattle Office.
- On a per voyage basis Scans, Posts, and Mails all Menus used in the Culinary Operation.
- Administer 5 minute trainers as well as Tool Box Discussions and Report Compliance to Executive Chef.
- Assist the Executive Chef with the compilation of overtime reports.
- Compiles Drill excused forms for kitchen staff.
- Administers Staging Permits for the Culinary Department.
- Administers and updates all Inspection files on I: drive, for kitchen operations and public health.
- Assists the 2nd Executive Chef and Tournant with the administration of Training in the Culinary Department such as; Basic Sanitation Training and skill set training.
- Assists the Executive Chef with the administration of all Culinary Rating Cards and Appraisals.
- Continually monitors the Boarding and Disembarking list and reports any discrepancies to the Executive Chef
- Administers the IPM for kitchen operations.
HIRING CRITERIA.
- Preferred degree from accredited college or university
- Preferred 2 – 3 years in an administrative function
- Preferred knowledge of Culinary Operations
- Must have a working knowledge of computers and the ability to navigate within a variety of software programs.
- Must be proficient in Microsoft Excel
- Cruise ship experience preferred
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.
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