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.