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Sous Chef
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Produces and maintains the highest food quality and control for all food products served in all areas, according to company standards.
1. Supervises and checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and food safety.
2. Helps organize and train subordinates. Participates in galley crew’s on-board training program.
3. Accomplishes tasks related to inventory, equipment control and maintenance. Must have comprehensive knowledge of United States Public Health rules and regulations, and participate in training and re-enforcement.
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Restaurant Manager
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Is responsible for the Guests satisfaction with food service in all restaurants and food outlets under his supervision. Assigns work schedules, days off and side duties to all Dining room and Food Outlets service personnel. Is responsible for the training program of all food service personnel. Ensures the department is up to U.S.P.H. standards.
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Provision Master
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Manages the onboard inventories of the food department. Maintains accurate inventories at all times through entering daily requisitions and performing end of voyage physical inventories. Ensures that all Company policies are followed in storage, receiving, issuing and ordering. Maintains the highest standards of Quality Control by ensuring specifications are relentlessly adhered to.
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Hotel Controller
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Is responsible for administrative functions. This responsibility includes overseeing the maintenance of the ICS system, overseeing all crew administration, including the payroll and gratuity templates, and the balancing and closing of the cash report. As well, it includes analyzing all daily operation transactions and costs, and to control the operating costs by reconciling all inventory, consumption, and revenue information, specifically as pertains to bar revenues.
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Head Pastry
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Assists the Pastry Chef in the supervision of a section in the Galley.
1. Prepares food requisitions for the Pastry Shop and submit to the Pastry Chef. Prepares the daily pastry consumption recap.
2. Monitor the food production and records leftovers, using the provided forms, minimizing waste, in order to keep food cost within budgets.
3. Accomplishes tasks related to inventory, equipment control and maintenance, as well as United States Public Health rules and regulations training and re-enforcement.
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Food Manager
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The Food Manager is held accountable for entire cycle of the Food Operation: Ordering, Loading, Storing, Preparing and Service.
1. The Food Manager and his management team oversee the entire operation and maintenance of all areas that are assigned to the Food Department: Guests dining rooms, buffets and grills, food provided to the room service and private functions, food storage rooms and areas, galleys, and all Crew and Staff messes.
2. Maintains and ensures that the United States Public Health standards are followed at all times. Must have in place a training program and cleaning schedule for all Food Personnel and designated areas.
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Executive Chef
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Ensures the efficient operation of all food production areas: constantly analyzing cost and quality of food production, knowing to manage within set budgets and adhere to time management guidelines.
1. Checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and safe food handling.
2. Responsible for implementing and maintaining all standards set by the Corporate Office: establishes the manner and means to train personnel in his/her area of responsibility according to standard operating procedures. Must possess strong leadership skills.
3. Accomplish tasks related to inventory, equipment control and maintenance, must have comprehensive knowledge of United States Public Health rules and regulations, and participate in training and re-enforcement.
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Executive Sous Chef
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Produces and maintains the highest food quality and control for all food products served in all areas, according to company standards.
1. Supervises and checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and safe food handling.
2. Helps organize and train subordinates. Participates in galley crew’s on-board training program.
3. Accomplishes tasks related to inventory, equipment control and maintenance. Must have comprehensive knowledge of United States Public Health rules and regulations, and participate in training and re-enforcement.
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Chief Housekeeper
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The Chief Housekeeper is directly responsible for the administrative function of the Housekeeping Department and the general cleanliness of the ship as a whole, excluding the galley and bars. Maintains and ensures the United States Public Health rules and regulations within the Housekeeping Department.
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Chef De Partie
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The major goal of the job is the confection of various menu items according to the provided recipes and photos.
1. Responsible for the production of food, as indicated, in his specific work station. Ensures that production in his station is efficient and that no waste occurs.
2. Ensures that this team reports for work on time, and maintains his area of supervision in accordance with United States Public Health Rules and regulations.
3. Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health Rules and Regulations at all times.
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Butler
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The Butler provides exceptional service to all Guests in his section. The Butler must have exemplary interpersonal skills and premium service etiquette. Must be always friendly and helpful to all Guests regardless if they are or are not in his/her section. Among other tasks, serves breakfast, lunch or dinner in suite as requested.
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Bar Manager
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Carries out supervisory responsibilities in accordance with the company’s policies. Responsibilities include familiarizing and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Has full knowledge of current U.S.P.H. rules and regulations and maintains U.S.P.H. standards throughout the bar operations at all times.
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Assistant Chief Housekeeper
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Must supervise the day-to-day cleaning and maintenance of his/her assigned area. Thoroughly inspects all designated areas. Ensures that his/her subordinates follow their schedules and produce the required tasks as instructed. Gives scheduled training to assigned crew with emphasis to their job specifications and techniques, including the United States Public Health standards and onboard garbage separation as per the Waste Management Program.
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Assistant Bar Manager
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Assists the Bar Manager in the supervision of the bars and lounges. Ensures that designated areas are well covered with enough personnel. Using a hands-on management approach, helps the bar servers in busy hours. Participates in the on-the-job training process. Ensures that bar par-levels are maintained. Has full knowledge of current U.S.P.H. rules and regulations and maintains U.S.P.H. standards throughout the bar operations at all times. Generates new ideas and methods to increase bar revenue and improve bar service.
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Pastry Chef
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Effectively manages the onboard Pastry production and Pastry personnel, ensuring that Quality standards and procedures are followed in line with Company’s Rules and Regulations.
1. Keeps the Executive Chef informed of any needs or problems on a daily basis.
2. Is responsible for the set-up of the pastry display in all food areas. Follows the provided recipes, ensuring that all pastry products are tasty and presented according to the provided photos, using proper yields and portion control.
3. Accomplishes tasks related to inventory, equipment control and maintenance, must have comprehensive knowledge of United States Public Health Rules and regulations, and participates in training and re-enforcement.
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Head Waiter
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To create an overall pleasant dining atmosphere and experience by providing Guests with quality food and beverage service. Supervises, guides and trains staff under his supervision on a daily basis. Coordinates special orders. Ensures that all Guest requests, inquiries and complaints are responded to promptly. Supervises general cleaning of his area of supervision according to company and USPH standards.
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Sommelier
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Providing wine service to Guests in the A la Carte Restaurant and Buffet Restaurants.
1. Will work in a station assigned by the Head Sommelier and follow the daily schedule. Must be familiar with Company’s Service Standards.
2. Use salesmanship techniques in order to achieve maximum sales.
3. Accomplish tasks related to inventory, equipment control and maintenance, must have comprehensive knowledge of United States Public Health Rules and regulations, and participate in training and re-enforcement.
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