Holland America Line

Description Responsible for assisting the Cellar Master in executing the vessel’s daily beverage operations with added focus on wine related activities. This includes the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation. Responsible for educating our team members and guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small. Responsibilities All duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times. Assist the Cellar Master in directing the activities of beverage team. Assist the Cellar Master in implementation and execution of corporate policies and procedures within the Beverage Department as they relate to wine sales. Assist guests during the dining hours with wine recommendations and selection for perfect pairing with their meals, decanting of the wine and wine service. Ensure that all wine is served in proper glassware and in proper condition. Maintain all beverage wine lists / Vinu tablets and Micros / Symphony wine prices to be accurate, up to date as per the tariff and free of errors. Maintain all Wine Locker and Vinu inventory, updated and reconciled with physical inventory. o Controls, measures and reports assigned outlet performance to the Cellar Master on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives. Responsible for achieving and exceeding guest satisfaction standards and rating for wine services consistent with company goals. Personally gets involved with handling guest concerns. Introduces him/herself to VIP’s and Suite guests within 24 hours of boarding. Identifies wine drinkers and wine lovers early in the cruise and guides his team to make good recommendations and practice up-selling. Responsible for the programming and proper execution of the ‘Blend’ program (KODM and NSDM only). Ensuring that all equipment, including audio-visual, and collateral materials are up to date and set up 15 minutes prior to opening. Hosts and ensures proper set-up of all wine tastings, ‘Sip & Savor’, daily wine blending seminars at Blend, spirits & cigar tastings etc. Works closely with Culinary team on wine and food pairing dinners and special events as instructed by the Cellar Master. Lead beverage service experiance in the Specialty restaurants and Main Dining Rooms in a during all meal periods. Ensures proper mise-en-place are set up ahead of service. Assists on any project as assigned by the Cellar Master or Beverage Manager. Ensures that all reporting to the Cellar Master/ Beverage Manager is completed in a timely manner. Involve in all beverage wine events, tastings, sailaways and beverage seminars. Time permitting, attends daily operational meeting with Beverage Department management. Attends daily menu briefings by the Chef(s) and ensures all Wine Attendants are present, followed by a briefing with the Cellar Master or Beverage Manager. Attends weekly beverage staff meetings. On a daily basis makes an effort to check in with every member of the wine service team of his/her area and monitors their overall operation and mood. Assist the Cellar Master on the overall training of the Bar team, as well as the Dining Room Stewards. Training should include – but is not limited to - wine knowledge, spirits knowledge, product knowledge, selling techniques, pouring styles, correct wine service, customer service and the art of upselling. Ensure cleanliness is maintained in the wine cellar and the wine displays as per public health standards. Ensures wine dispensing facilities are maintained at company standards and meet or exceed USPH requirements. In addition, inspects wine bar and lounges in respect to physical condition, equipment condition and presentation and ensures prompt repair and maintenance through proper use of job orders. Includes being responsible for and maintaining garbage separation guidelines. Causes to maintain daily temperature and time control logs for refrigerators, glass washers, ice machines completed. Provides periodic feedback on beverage runners to the Cellar Master. Creates realistic goals and sets objectives for the team and follows up. Promotes innovation and change. Ensures effective floor supervision and monitors grooming and personal hygiene of the team. Counsels non-performers and does not hesitate in disciplining in accordance with company policy. Ensures and records a proper recording of custom’s count as required for reporting. Actively participates in the safety and accident prevention programs, including weekly boat/emergency drills. Complies with and causes to comply with House Rules as stated in MR-1000. Maintains a consistent application of disciplinary procedures. Represents the Cellar Master in his/her absence. Every Hotel Officer shall possess a certificate of competency of Life boatman. Financial responsibilities Achieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets. Assist the Cellar Master in creating new opportunities and maximizing existing ones to generate extra revenue. Recommends measures to control/reduce costs and ensures that the operational cost budgets are strictly adhered to. Works closely with the Cellar Master in regards to inventory taking, cost control, loading, ordering and storing of wines. Follows proper accounting procedures, requisitions, transfers and reconciliation of daily wine sales for assigned outlets. Core Capabilities Builds strong teams and encourage collaboration. Must be highly versed in beverage cost control, profit & loss and upsell techniques. Leading by example and provides regular and focused performance feedback, thus creating a dynamic team. Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction. Fosters regular and structured communications within the Cellar Master and Beverage Team. o Maintains visible presence throughout the department at all times and encourage meaningful and strong guest interaction by the Sommelier and the Beverage team. Promotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections. Exercises emotional intelligence to communicate effectively throughout all levels of the operation Instrumental in accurate and effective budgeting Ensure to provide ‘collaborative leadership’ and feedback across all aspects of the wine operation, thus maintaining set standards and execution of relevant policies and procedures. Desired Skills & Experience Requires extensive working wine knowledge with a minimum a WSET I certification or similar (ISG, CMS or IMW). WSET Level II or higher is preferred. Minimum of 3 years’ experience in managing a beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a beverage service operation on a cruise ship is required. Current knowledge of the US Vessel Sanitation Program (U.S.P.H.) Exceptional communication and interpersonal skills. Excellent computer software skills required (Word; Excel; Outlook etc.) Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German. Ability to lead with a perspective in a culturally diverse and dynamic environment. Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques. Knowledge of the principles and processes for providing personalized services, including: needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques. o Knowledge of policies and practices involved in the human resources function. Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes. Experience in Beverage Sales & Marketing, concept and new implementation fulfillment. Extensive knowledge of varying beverage brands and quality. Knowledge of new and old world wines including food and wine pairing with the capability to conduct wine tasting sessions for guests, officers and/or crew. Ability to read, interpret and demonstrate the preparation of drink recipes. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling) Strong interpersonal and leadership skills. Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control. Extensive knowledge of training and motivating the wine service team on a weekly base. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market Key Responsibilities Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. Ensures all food cost targets are achieved for assigned station. Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. Directs, supervises, assists and trains all team members assigned to the partie. Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. Check quality and quantity of items ordered and received from stores. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. Proper use of equipment and utensils to prevent damage or undue maintenance. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned. Core Capabilities Multi-tasking and all around culinarian and leader. Builds a strong team and fosters collaboration. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction. Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Desired Skills & Experience 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience supervising, and training at least 5 team culinary employees. Experience in high volume operation of at least 100 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned. Key Responsibilities Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets. Always ensures that assigned section recipe files are maintained. Regularly seeks guidance from Chef de Partie in executing production according to Company recipes. Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur. Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes. Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department. Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste. Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible. Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same. Ensure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station. Always meets cost targets as directed by the Sous Chef / Chef de Partie Ensure that all food GSS targets are met for food ratings in your assigned station. Perform other job-related functions as assigned. Core Capabilities Multi-tasking Teamplayer Able to learn Culinarian and manager Able to manage high volume and fine dining teams Self-proficient to perform any culinary task and to guide and mentor other culinarians. Desired Skills & Experience Required: 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates. Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Required: Extensive kitchen machinery and knife safety knowledge. Required: Ability to effectively read, write and speak English. Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station. Preferred: Degree from accredited culinary college or university. Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Provide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with answers, alternatives and solutions to issues presented. Key Responsibilities Respond to all Guest requests, concerns and issues in a timely and professional manner. Provide a premium Guest service by handling all communications, verbal or written, in accordance with the set standards and in coordination with the Front Desk Supervisor. Log and maintain accurate records of all Guest inquiries, concerns and requests using systems provided and in accordance with set procedures. Promptly report to the Front Desk Supervisor situations that require the attention of the Front Desk Manager or Guest Services Manager. When assigned, perform all tasks related to the phone duty in a courteous, efficient and organized fashion. This includes, but is not limited to, answering the general enquiries line, handling In-Room Dining calls and orders, answer and handle dining reservations calls and fulfill the responsibilities of a telephone concierge to designated signature suite guests. When assigned, perform all tasks related to the night duty, including but not limited to handling calls to the emergency line and completing administrative tasks as per schedule and handovers. Handle cash transactions required by Guests including and not limited to traveler checks, stamps, foreign exchange, gratuity adjustments and settlement of shipboard accounts in accordance with the company’s established accounting policies and procedures. Maintain accurate work order files for easy reference and as per company standard. Make use of the library of reference materials associated with the function to assist in answering Guest inquiries accurately and in a timely manner and provide suggestions for updates to the Front Desk Supervisor. Ensure adherence to the Accounting Policy 2.08: Privacy and Communication to protect guest and team members personal information (PI) when communicating with Port Agents, Tour Operators, Immigration Officials, etc. Perform administrative and record-keeping tasks. Acquire in depth knowledge of all aspects of the Mariner Loyalty Program to assist guests with any related inquiries. Assist the Event Coordinator with the administrative tasks of the Mariner Program as required. Promote various services and programs as appropriate to generate revenue. Actively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App. Maintain a positive, effective, and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries. Adhere to ship’s relevant health & safety procedures as required. Comply with company policy regarding waste separation and environmental compliance. Uphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance. Skills, Knowledge & Expertise Associates Degree Bachelor’s Degree College or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices. Marlins Score 90 or above. A valid STCW certificate. Minimum 2 years work experience within a Front Office Operation /Hospitality Environment in a 4 star or above hotel/resort or cruise/passenger vessel or a minimum of two years’ work experience in a reputable call center or reservations agency. Able to work well with both shipboard and corporate personnel. Being open minded, flexible, and able to handle constantly changing priorities. Ability to multi-task and evidence of strong organizational skills. A genuine interest in working with and helping guests and the ability to handle complaints and deal effectively with difficult situations. Must be able to work nightshifts for designated periods. Working knowledge of computers and the ability to navigate within a variety of software programs such as but not limited to Excel, Word, and PowerPoint. Physical & Travel Requirements Must be 18 years of age or older. Must be able to work varied shifts which can average up to 11 hours per day, every day while on board. Must be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties). Must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats. Must be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course. While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. Must be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc. Passport – valid for a minimum of 6 months beyond a working assignment. Seafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required. Must be able to acquire a European Union Schengen Visa, if required. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew. Key Responsibilities Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Oversee waste management and analyzes food waste reporting and notifies the Food & Beverage Director of any issues. Adherence, usage and tracking of Meal Count. Implementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections. Overall preparation of food according to the standards and quality established by Marine Hotel Department. Implementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department. Responsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation. Actively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses. Follows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training. Prepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization. In conjunction with the Food & Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels. Responsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation Meets targets of food costs within given budget. Responsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion. Prepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director. Create an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures. Practices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary. Perform other job related functions as assigned. General Responsibilities Builds a strong team and fosters collaboration. Multi-tasking all round culinarian and leader. Able to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Works closely with other department heads in guest service and other areas. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Desired Skills & Experience 10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew. Specific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows: Main Galley, all Lido Operations, and Crew Mess All Specialty Restaurants Key Responsibilities Comply with company policy regarding waste separation and environmental compliance. Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies. Assist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company. In the absence of the Executive Chef, responsible for the overall operation of the kitchen. Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience. Ensure all food related budget and targets are met. Assists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization. Follows training program for all new hires. Ensures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct. Prepares work schedules for all galley employees for approval by the Executive Chef. Monitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours. Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef. Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef. Executes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards. Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew. Perform other job related functions as assigned. Core Capabilities Builds a strong team and fosters collaboration. Multi-tasking and all around culinarian and leader. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction. Demonstrates strong business acumen and financial responsibility. Desired Skills & Experience 7+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience in high volume operation of at least 1,000 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Degree from accredited culinary college or university. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.

Description Assists and supports the food and beverage service onboard in various capacities. Leads the service for food and beverage in an assigned station in the Mess Rooms and Lido Market, but also assists with guest service, food delivery, and table resetting in the Dining Room or In Room Dining as assigned. Ensures guests are consistently provided with courteous, prompt and efficient service according to company standards. Key Responsibilities Comply with company policy regarding waste separation and environmental compliance. Assist with achieving departmental guest satisfaction targets and food and beverage revenues by providing a memorable dining experience for all guests and team members. Follows and is compliant with all HESS rules and regulations. Ensures that assigned station is properly setup and maintained through service. Ensures that assigned station is properly cleaned and set-up at the end of the meal period and that all assigned side-work is complete. Complies with the sequence of service for food and beverage to ensure timeliness of service to team members and guests. Demonstrates accurate and complete menu knowledge in order to deliver a high-quality guest experience. Ensures satisfaction of service with guests in assigned station and resolves any service and/or product deficiencies that may occur. Actively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App. Performs other job-related functions as assigned. Core Capabilities: Ability to work in a fast paced environment and maintain a high level of professionalism. Positive attitude and works with a ‘guests first’ mentality. Provides personable service at all times. Team player with good communication skills Takes initiative, self-disciplined, and must be an outgoing individual. Pleasant, polite and neat appearance. Must be able to tell apart and understand the difference between Allergies and Special Diets in order to provide excellent service. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Skills, Knowledge & Expertise 1+ years’ experience working in a 5+ star hotel, cruise ship or high-volume restaurants performing the functions in a similar position. Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar. High school diploma or foreign equivalency is required. Physical Requirements While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. All team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats. Work within different temperature changes—indoors to outdoors. Able to pass basic safety course. This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates. About Holland America Line Holland America has been showing guests the world’s rare and renowned treasures for over 150 years. The premium cruise line calls on more than 450 ports in nearly 100 countries across all seven continents and offers itineraries ranging from short getaways to around-the-world Grand Voyages. On board Holland America’s perfectly sized ships, guests will find fresh regional cuisine featuring locally sourced ingredients while enjoying the cruise line’s award-winning, personalized service. Once the sun goes down, they’ll have their pick of music venues boasting some of the most recognizable names in the industry: B.B. King’s Blues Club; Rolling Stone Lounge; and Billboard Onboard. Holland America is based in Seattle, Washington.