Cook Assistant Commis

Applicants MUST apply for a job on www.rclctrac.com to be considered. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Collaborates with the Team and reviews the requirements of the day’s meals and timeframes for service. • Supports Culinary operation to ensure speed and efficiency of service. • Participates in all on-the-job training to learn cooking procedures, Food Safety, and culinary operation. • Assists with providing on-the-job training to Island Kitchen Attendants to strengthen their current performance and preparation for possible advancement to promotional positions. • Works in the assigned workstation and follows instructions from the Sous Chef. • Follows culinary opening and closing procedures daily. • Measures and mixes ingredients as per recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. • Evaluates foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. Reviews the quality and quantity of the provisions’ delivery. • Works in various stations that prepare meat, fish, vegetables, and other food for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. Organizes and prepares mise en place. • Perform multitask activities such as wash, peel, cut, and shred fruits and vegetables. Butcher chicken, fish, and shellfish. Cut, trim, and bone meat before cooking. • Follows HACCP, Public Health, Company’s sanitation and hygiene standards, food storage compliance, correct food preparation protocols, and safe food temperature. • Follows the Company’s corporate recipe standard to place food items, portions, and garnishments. • Cleans the workstations during and after meal preparation as per the Company’s sanitary procedures. • Participates in training and meetings. Adheres to a Company confidentiality agreement. • Follows the destination’s grooming standards. Ensures personal appearance, hygiene, and uniform appearance are always in accordance with Company policy. Maintains a safe and sanitary environment for Guests and the Team. • Acknowledges and greets Guests, Visitors, and Team Members in public spaces with a warm, friendly greeting. FINANCIAL RESPONSIBILITIES • Takes care of and ensures all Culinary operational equipment and supplies are in good condition. QUALIFICATIONS: • A High School Diploma is required. • Two (2) years of progressive experience in cooking and preparing food in a 4–5-star hotel restaurant, cruise ship or high-volume food service facility. • Ability to demonstrate and explain the preparation of basic recipes. • Knowledge of Food Handling Procedures, Food Safety, and Public Health standards. • Ability to resolve problems and to work without supervision. • Ability to work positively and cooperatively in a diverse international Team environment. • Ability to maintain focus, work with strict deadlines, multitask, and be flexible and adaptable. LANGUAGE REQUIREMENTS: • Ability to speak English clearly, distinctly, and cordially with Guests, Team Members, Contractors, and Vendors. • Ability to read and write English, to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from Guests, Managers, and Team Members. PHYSICAL REQUIREMENTS: • While performing the duties of this job, the Team Member is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The Team Member must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. • All destination Team Members must be physically able to participate in emergency life-saving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal, and hearing abilities are required to receive and give instructions in the event of an emergency. WORK ENVIRONMENT: • Destination outdoor environment where high temperature, precipitation, and humid temperatures are experienced. • While performing the duties, the Team Member is required to work outdoors and indoors in extremely humid and hot conditions for an extended time, walking in sand and uneven surfaces.