AssistantCook - Shipboard Employment

Liveand work on the seas with Norwegian Cruise Line-Pride of America!

We would like to invite you to one of our upcoming Employment Interview &Information Presentations. Join us to embark on a lifestyle changing career.

Tuesday, February 27, 2018
Hilton Tampa Downtown
211 North Tampa Street
Tampa, FL 33602

Session 1: 10:00 AM (Registration begins 1hr prior to event, doors close at 10:00AM)
Session 2: 3:00 PM (Registration begins 1hr prior to event, doors close at 3:00PM)

We are currently searching for Assistant Cooks based onboardour ship on the seas of Hawai'i.


The Assistant Cook isresponsible for delivering products of the highest quality in terms offreshness, taste, and consistency, with strict adherence to USPH/FDAguidelines. Assistant Cooks are responsible for batch, a la minute, andline cooking techniques. He/she reports directly to the Sous Chef.The Assistant Cook is responsible for following all standardized recipes andnotifying the Sous Chef or Cook of any shortages or discrepancies in productsor ingredients. The Assistant Cook is responsible for keeping their immediatework area clean at all times.

In order toconsistently exceed guest expectations and provide the highest levels ofproduct and services, additional duties and responsibilities may be assigned asneeded.


  • Ensures all food isprepared fresh and is of the highest quality

  • Strictly adheres toall recipes, methods and instructions from supervisor

  • Reports to workon-time and in a clean uniform

  • Maintains an organizedand efficient flow of production, with regards to changes in forecasts and menus

  • Responsible formise-en-place, and food service for station

  • Consistently checkstemperatures in foods and follows proper procedures in regards to chilling,re-heating, and holding food.

  • Reports waste tosupervisors on a daily basis

  • Checks station uponarrival to determine status of outstanding safety, or equipment issues

  • Checks station priorto leaving to ensure cleanliness, proper disposal/removal of food, and properstoring and labeling

  • Maintains USPH/FDAstandards for station


  • Have a positive hospitality attitude and a smiling face
  • You must be legally authorized to work in the U.S. andqualify for a U.S. Coast Guard MerchantMariner Credential (MMC).

    In order to qualify for an MMC you must:

  • Be at least 18 years of age
  • Be a US Citizen or Permanent Resident Alien
  • Pass Physical Exam/Drug Screen
  • Have a Clear Background

Associated topics: baking, banquet, cocinera de la parrilla, cocinera de produccion, cocinero de produccion, grill, kitchen, persona de parilla, prep, roasting

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