Chef - On Board Customer Service

Job Summary

The Chef/Line Cook is responsible for preparing and serving freshly made full-course meals in an onboard kitchen. This role handles all aspects of food preparation, cooking, plating, food storage, inventory handling, sanitation, and kitchen cleanliness while ensuring high food quality, safety, and customer satisfaction.

Duties and Responsibilities

• Prepare and cook full-course meals according to menu requirements.
• Assist with all phases of meal preparation and food production.
• Load, unload, verify, handle, and properly store food products and supplies.
• Prepare ingredients, pantry items, and plated meals for service.
• Provide completed meals and menu items to serving staff.
• Wash utensils, cookware, pots, pans, and kitchen equipment.
• Maintain cleanliness and sanitation of the kitchen and work areas.
• Follow FDA food safety and sanitation regulations.
• Complete all required end-of-shift cleaning and closing duties.
• Deliver excellent customer service while supporting onboard dining operations.

Requirements

• High School Diploma or GED.
• Previous experience as a Chef or Line Cook in a restaurant environment.
• Customer service experience.
• Ability to lift up to 50 lbs.
• Strong written and verbal communication skills.
• Preferred: ServSafe Certification.