Overview:

• Supervises assigned staff with certain food preparation responsibilities as directed by the executive chef, food planning, preparation, quality control, cleaning and maintenance of galley, and maintains highest possible food standards set by the company.
• Reports directly to the Executive Chef.

Requirements:

• Four to five years experience in subordinate positions on board and/or hotel and restaurant experience of no less than five years.
• Graduate from an accredited culinary school.
• USPH Certificates required.
• Managerial experience necessary.

Salary Range & Contract Length:

• $3,000-3,400 per month.
• 4-5 months on board/4-6 weeks vacation.

Benefits & Perks:

• Air travel and overnight hotel accommodations (if necessary) en-route and homeward bound are always provided.
• Room & Board provided.
• Free P & I Medical coverage in accordance with the respective Maritime Law.
• Single cabin facilities provided.
• Dining in officer's mess.