Carnival Cruise line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun, and memorable vacation experiences at an outstanding value. Our Company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have the responsibility to be accountable for all actions. Our leaders set the tone at the top through strong communication to support an ethical climate on board. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude that is based on fostering an environment of inclusion, trust, a willingness to listen, openness, and integrity. Doing this helps us achieve our ultimate goal, which is to include fun in everything we do.
POSITION SYNOPSIS:
The position is a key role within the culinary arts middle management top tier. It carries the responsibility of the operations of the Culinary Center Chef, a revenue-based outlet. One of the privileges of this position is the opportunity to conduct cooking huddles or cookery classes for our Guests, fostering direct interaction with them Additionally, the position provides valuable administrative support to the Executive Chef. Career progression from this role can lead to a leadership position as either a Sous Chef Staff or a Sous Chef in galley operations. Advancement to these positions is contingent upon meeting the necessary requisites for entry into the management trainee program.
The Culinary Center Chef holds various duties and responsibilities, which include:
- Conducting cookery classes or huddles for guests to enhance their culinary experience.
- Maintaining high standards and ensuring precise knowledge of all product specifications in use
- Coaching, mentoring, and developing personnel involved or assisting to achieve optimal performance and maintaining positive working relationships.
- Demonstrating clear and implemented knowledge of food quality and presentation standards.
- Understanding cost management of the operation involved.
- Managing product yields and portions effectively.
- Proactively resolving guest issues to maintain a satisfactory Carnival Culinary Center experience. Accommodating guests with dietary challenges and special requests.
- Understanding and working towards the operation's revenue goals.
- Managing food and equipment inventories, including ordering and rotation. Maintaining comprehensive knowledge of equipment care and promptly reporting maintenance issues.
- Complying with thawing schedules and stock rotation procedures where applicable.
- Adhering to loading procedures, and product specifications, and reporting any deviations.
- Understanding CRUNCHTIME operations and accounting principles.
- Promoting and enhancing product quality and the overall guest experience.
- Upholding the CCL Look Policy.
- Resolving guest issues directly or through consultation.
- Understanding and communicating the TGEM status of the operation to the team.
- Practicing SAIL standards and goals set for the operation.
- Adhering to applicable USPH, HESS, Safety, and Environmental policies.
- Actively participating in the implementation of the Environmental policy and its goals.
- Embracing Carnival Culture and its Service values.
- Creating and managing Teamwork Schedules in accordance with Fun time policy.
- Providing feedback through Performance Appraisal systems.
- Monitoring and enforcing applicable IMO regulations associated with operations.
- Collaborating with Culinary Arts management to achieve organizational objectives.
- Willingly execute any other assigned or delegated tasks.
Attributes for the Culinary Center Chef position include:
- Must meet all criteria outlined in the role profile document.
- Mandatory requirement of clear communication in English, both verbal and written.
- Ideally, candidates should possess a bachelor's degree in Hotel Management or an equivalent qualification in Culinary Arts.
- Internal candidates with operational experience and relevant skill sets will be considered, provided they meet the role profile requirements.
- External candidates should have cruise line experience comparable to CCL or work experience at a reputable 4-star property with multiple dining venues, holding a position such as Restaurant Chef or equivalent.
- Additional credits will be given to candidates with knowledge and familiarity in cuisines from around the world in an international setting.
- Comprehensive and practiced knowledge of meat, poultry, fish, and seafood is expected.
- External candidates must have leadership experience, preferably as a brigade or shift lead.
- Practice exposure to manpower scheduling and duty rosters is required.
- Practice exposure to cost management and a track record of achieving set cost goals is necessary.
- Practice exposure to hygiene and food safety practices comparable to principles listed under USHP, VSP program is expected.
- Must not have been terminated or suspended from their last two jobs.