The Chef/Line Cook is responsible for preparing and serving freshly made full-course meals in an onboard kitchen. This role supports all phases of food preparation, including cooking, plating, pantry organization, food handling, and maintaining a clean and sanitary kitchen environment while ensuring high-quality customer service.
Duties and Responsibilities
Prepare and cook full-course meals according to menu requirements.
Assist with all stages of meal preparation and food production.
Load, unload, verify, handle, and properly store food products and kitchen supplies.
Prepare ingredients, pantry items, and plated meals for service.
Provide completed meals to serving staff.
Wash utensils, cookware, pots, pans, and other kitchen equipment.
Maintain cleanliness and sanitation of the kitchen and food preparation areas.
Follow FDA food safety and sanitation standards.
Complete all required end-of-shift cleaning and closing duties.
Requirements
High School Diploma or GED.
Previous experience as a Chef or Line Cook in a restaurant environment.
Excellent written and verbal communication skills.