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Steakhouse Chef

Job Description

Set sail on a new career with Carnival, and help us bring the FUN to life aboard one of our fantastic vessels! We’re looking for dedicated individuals to join us as Steakhouse Chefs 

 

Our guests love to eat and with all the amazing food on board our ships who can blame them? As Steakhouse Chef you will be responsible for supporting the Executive Chef by directing all the food preparation and meal services in our specialty Steakhouse Restaurant.  

 

Leading the small hardworking Steakhouse Galley Team the Stackhouse Chef is tasked with managing the day-to-day food preparation and meal services activities in the Steakhouse Restaurant, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.   

 

Carnival Steakhouse Chefs are real foodies who enjoy engaging with their team, and with guests, have an eye for detail and enjoy overseeing a diverse and busy team where no two days are the same, but there is always FUN!  

 

Joining Carnival as a Steakhouse Chef is a great step towards a rewarding career as part of our Galley Management team and a career at sea!


  • To ensure the smooth preparation and service as per company standards of all food items within the assigned kitchen
  • Ensuring quality, consistency, and maximum food cost efficiency, whilst maintaining proper food specifications are followed
  • To comply with correct Fun time procedures and ensure that all team members attend work on a timely basis,
  • To ensure that all team members comply with company-specified uniforms, wearing safety equipment if appropriate.
  • To assist the galley management with the professional development of those team members assigned to that section with daily/weekly training.
  • To assist the chef and the galley management with the food loading – monitoring the quality and specification of food items that are received on board; reporting all discrepancies to the chef.
  • During the operation monitor the quality and presentation of all food items- correct where necessary. Notify the chef of any issues regarding items already served to guests.
  • Ensure that our team members within the section are trained as per proper global Hess procedures– On-the-job training forms must be filled out by all signing-on personnel.
  • Ensure galley equipment and accessories are adequately maintained;– Ensure that correct follow-up is carried out.
  • Comply with correct HAACP plan / USPH requirements by ensuring temperature logs are maintained for food items/ equipment with assigned section.
  • Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation, and storage practices are complied with – Report all variances to Chef
  • Take an active role in reviewing/understanding the daily FCW; Explaining the plan of action to Team Members of each section and any corrections, if required.
  • Ensure that paperwork/documents related to the assigned section are submitted to the Executive Chef in a timely, well-presented manner.
  • Communicate effectively with Storeroom Manager on a daily basis regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
  • Liaise with Asst Food Operations Manager – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable for operation.
  • Plan all equipment requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
  • Ensure proper collation and storage of all galley equipment and accessories, any requirement to be carried out ahead of time– Ensure all team members within the section have the correct tools required to carry their assigned sections – Notify Sous Chef of any shortfalls.
  • On a regular basis conduct inspection of section – monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
  • Always ensure that correct USPH Standards are maintained, not only within the section but throughout the operation – correct and report all findings to the chef assigned to the section in question.
  • Ensure all team members within the section attend all onboard training sessions – / drills. Notifying team members in advance able to arrange coverage of section without affecting guest service
  • To proactively assist galley management in other tasks and projects assigned by management – actively implementing any changes put forward by the chef.
  • Assist Chef/Sous-Chef to conduct culinary classes – if required.
  • Assist Sous Chef in compiling accurate – operational par levels of stocks required within an assigned section


Minimum Requirements:


We are not currently recruiting for the job.