Job Description

The Chef is responsible for planning, preparing, and cooking meals to support the daily needs of internal staff at one or more Carnival Corporation owned and operated global destinations. This role ensures food quality, safety, and consistency while maintaining high sanitation standards and efficient kitchen operations. The Chef also plays a critical role in food inventory management, kitchen hygiene, and meal service scheduling.          

Job Functions 

Culinary Operations & Meal Service 

• Preparing and serving daily meals, ensuring food quality and consistency.
• Plan and prepare balanced meals on a 7-day rotational cycle
• Prepare three meals daily (0600 hrs., 1200 hrs., 1800 hrs.)
• Prepare early breakfast on ship days
• Ensure consistent food quality, presentation, and portion control"

Inventory Management & Procurement

• Ordering, tracking, and maintaining food and equipment inventory.
• Place food orders to maintain appropriate stock levels
• Monitor and rotate inventory using FIFO principles
• Maintain monthly inventory of supplies (freezers, dry storage, walk-ins)
• Report inventory updates to Property Manager
• Maintain cookware and appliance condition reports"

Sanitation, Safety & Compliance

• Maintaining food safety, cleanliness, and compliance with health regulations.
• Sanitize food prep and service areas daily
• Deep clean storage units weekly
• Monitor and log freezer/cooler temperatures
• Report equipment or temperature issues immediately
• Handle used cooking oil disposal
• Coordinate with F&B technicians for drain maintenance
• Follow food safety and environmental regulations
• Do not serve questionable or unsafe ingredients"

Operational Support & Team Continuity 

• Ensuring kitchen operations run smoothly during transitions and handling additional tasks.
• Ensure kitchen duties are covered during off-rotation with handovers
• Distribute food supplies for staff and ship crew

Sign off on fryer inspections and mandatory kitchen checks

• Assist with additional duties as assigned
• Adapt to physically demanding, remote/destination-based work environment"
• Ability to adhere to the company’s standards regarding dress and appearance.
• Ability to maintain confidentiality and data protection standards when handling vendor financial or business documents
• Ability to work collaboratively in a team-oriented environment as necessary.
• Strong organizational and time-management skills, with the ability to multitask effectively.
• Excellent written and verbal communication and interpersonal skills.
• Proficiency in Microsoft Office Suite and familiarity with data entry and reporting tools.
• Detail orientated with a proactive approach to problem solving.
• Ability to multi-task and think critically
• Problem-solving and decision-making abilities
• Strong planning and coordination skills, especially in handling multiple priorities under tight deadlines.
• Must be physically fit.
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.
• May be requested to work a shift schedule while at any of the destinations. 

Knowledge:

• Understanding of workplace policies and procedures / Familiarity with team collaboration tools and techniques.
  Skills:  
• Strong time management and organizational skills
  Abilities: 
• Ability to maintain reliable and consistent attendance / Capacity to be punctual and meet deadlines / Ability to collaborate effectively with colleagues and work as part of a team / Demonstrated professionalism in all interactions and tasks."                           
•  Adhere to all company policies, procedures, and guidelines related to health, safety, environmental protection, and security.
• Take all necessary precautions, use personal protective equipment (PPE), safety devices, and tools correctly and consistently, as required by the nature of the work.
• Promptly report any unsafe conditions, incidents, or environmental concerns to the appropriate supervisor or HESS representative.
• Take reasonable care for your own health and safety, as well as that of colleagues and others who may be affected by your actions.
• Actively participate in HESS trainings and initiatives that promote a safe, secure, and environmentally sustainable workplace.
• Cooperate fully with company efforts to maintain compliance with legal and regulatory requirements.
• Seek opportunities to improve safety and environmental performance in daily tasks."                            

Education:

• High school diploma or equivalent required; additional education in Hospitality or a related field is a plus 
  Culinary certification or degree from an accredited institution preferred
• Food Safety and Sanitation certification (e.g., ServSafe or equivalent) is an asse          
• Demonstrated knowledge and safe operation of standard food service equipment
• Ability to multitask in a fast-paced kitchen environment
• Strong decision-making and problem-solving skills
• Team-oriented mindset with excellent communication skills
• Ability to prepare hot and cold meals for large groups
• Familiarity with kitchen safety, hygiene, and food storage policies and procedures
• Must maintain a valid medical certificate (updated bi-annually)
• Must wear proper kitchen uniform and maintain personal hygiene (e.g., hair secured)"    

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