California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation
Mar 02, 2024
Full time
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation
Mar 02, 2024
Full time
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation
Mar 02, 2024
Full time
Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Executive Chefs to our shipboard team on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Shipboard Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 12 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 8 weeks working and living onboard the ship with 1-2 weeks of unpaid vacation. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation