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Responsibilities:

• You will have hands on responsibility for your assigned section within the galley.
• Lead Commis Chefs and Demi CDP's.
• You will complete company recipe guidelines for assigned responsibilities through recipe booklets, plate presentation and audits.
• Organize your responsibilities for daily service.
• Meet Disney Cruise Line and Vessel Sanitation Program (VSP) requirements.
• Monitor and ensure opening and closing procedures for assigned production areas; follow up with Cooks & Stewards
• Monitor handling and maintenance of operating equipment; report maintenance needs to Sous Chef

Basic Qualifications:

• Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role
• Ship experience
• Must be proficient in all stations in the kitchen
• Must be proficient in safe food handling, HACCP / USPH
• Knowledge and proficiency in following and converting recipes