The Assistant Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Assistant Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Sous Chef. The Assistant Cook is responsible for following all standardized recipes and notifying the Sous Chef or Cook of any shortages or discrepancies in products or ingredients. The Assistant Cook is responsible for keeping their immediate work area clean at all times.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.
• Knowledge of all basic cooking techniques and skills, including:
o Knife skills, basic cuts, all cooking methods
• Knowledge of basic equipment including:
o Steamer, fryer, kettles, robocoup
• Basic understanding of herbs, spices, and various flavoring ingredients
• Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)
• Ability to work in production or line capacities or a combination of both
• Ability and flexibility to be continually rotated to different stations in accordance with business demands
• 1+ year of culinary experience in high volume hot production (may be combined with formal culinary training)
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates
• High School Diploma or Equivalent required
• Culinary School 2-4 year degree or foreign equivalency preferred
1+ year of culinary experience in high volume hot production (may be combined with formal culinary training)
• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Reports to work on-time and in a clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for mise-en-place, and food service for station
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
• Reports waste to supervisors on a daily basis
• Checks station upon arrival to determine status of outstanding safety, or equipment issues
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Maintains USPH/FDA standards for station
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate the following physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
If the applicant has a Body Mass Index (BMI) of 40.0 or higher, or if the verifying medical practitioner doubts the applicants ability to successfully perform any of the following functions, a suitable practical demonstration is required for those functions. The verifying medical practitioner, in consultation with any other qualified practitioners he/she deems appropriate, determines whether a practical demonstration is necessary, and whether the applicant is physically competent or not physically competent.
• Is able to maintain a sense of balance without disturbance while walking and standing
• Is able to climb up and down vertical ladders and stairways
• Is able to step over a door sill or coaming up to 24 inches in height
• Is able to move through a restricted opening of 24 inches by 24 inches
• Is able to open and close watertight doors that weigh up to 55 pounds. Must be able to move hands/arms in vertical and horizontal directions, rotate wrists and reach above shoulder height to turn handles
• Is able to lift at least a 40 pound load off the ground, and to carry, push or pull the same load
• Is able to grasp and manipulate common tools such as wrenches, hammers, screwdrivers and pliers
• Is able to crouch, kneel and crawl
• Is able to distinguish differences in texture and temperature by feel
• Is able to intermittently stand on feet for up to four hours with minimal rest periods
• Is able to react to visual alarms and instructions
• Is able to react to audible alarms and instructions
• Is capable of normal conversation
• Is able to pull an uncharged 1.5 inch diameter, 50’ fire hose with nozzle to full extension, and to lift a charged 1.5 inch diameter fire hose to firefighting position
• Is physically able to put on a Personal Flotation Devise (PFD) without assistance from another individual
• Has no physical limitations that would hinder or prevent the performance of duties
Tours with this activity level involve walking over relatively level terrain, possibly some cobblestone, gravel, or a few steps. Comfortable shoes are recommended.
Tours with this activity level involve a considerable amount of physical activity such as substantial walking over cobblestone streets, uneven or steep terrain, climbing stairs, or extended periods of standing. Not recommended for guests with physical limitations. Comfortable, sturdy shoes are recommended.
Tours with this activity level involve physical exertion for extended periods of time; can involve uneven or steep terrain or swimming in a light current. Recommended only for physically fit and adventurous travelers.