Job Description
The Cook is responsible for planning, preparing, and cooking meals to ensure high-quality service and satisfaction for staff and crew members at one or more Carnival Corporation owned and operated global destinations. This role supports daily kitchen operations, maintains food safety and sanitation standards, and assists with inventory and supply management. The Cook plays a critical role in maintaining an organized, efficient, and hygienic kitchen environment.
Meal Preparation & Execution
Plan and prepare well-balanced meals on a rotating weekly menu cycle
Prepare three daily meals (e.g., breakfast, lunch, dinner) for staff and crew at scheduled times
Ensure food consistency in quality, presentation, portioning, and adherence to dietary restrictions
Adjust menus based on supply availability or special needs
Serve as lead cook during Chef’s absence or rotation
Sanitation, Food Safety & Compliance
Maintain high standards of kitchen cleanliness and hygiene daily
Sanitize food prep areas, bins, appliances, and floors
Conduct weekly deep cleaning of storage areas and equipment
Monitor and document refrigeration and freezer temperatures
Ensure safe disposal of cooking oil and waste, support drain maintenance
Comply with food safety regulations and never serve unsafe or unverified ingredients
Support inspections, equipment tests, and documentation for regulatory compliance
Ensure smooth operational handover during time off or staff transitions
Inventory & Kitchen Resource Management
Monitor and manage food and supply inventories (freezers, coolers, dry storage)
Assist with food ordering and restocking to meet operational schedules
Apply FIFO (First-In, First-Out) practices to reduce waste and maintain food safety
Maintain monthly inventory reports of food supplies, equipment, and kitchenware
Communicate inventory needs and equipment issues to designated managers
Operational Support & Other Duties
Distribute requisitioned food supplies to staff and teams
Assist with group functions, special events, or catering needs
Perform other related tasks as assigned by management
Adapt to changing operational needs in remote or off-grid settings
Education & Qualifications
High school diploma or equivalent; formal culinary training or equivalent experience is required; additional education in Hospitality or a related field is a plus
Certification is a plus.
Minimum 2 years of experience in a high-volume or institutional kitchen setting
Knowledge of various cooking techniques (grilling, baking, sautéing, boiling, etc.)
Skills & Specifications
Ability to plan and execute balanced meals in large quantities
Familiarity with dietary restrictions, food allergies, and nutrition standards
Strong understanding of kitchen safety and sanitation regulations (e.g., HACCP)
Proven ability to multitask and manage time in a fast-paced environment
Ability to operate commercial kitchen equipment safely (e.g., ovens, grills, deep fryers, mixers)
Experience with inventory management and food ordering
Strong communication and teamwork skills
Ability to work independently and follow standardized recipes and procedures
Willingness to work in remote or rotating environments with flexible schedules
Must maintain a valid and up-to-date medical certificate (bi-annually)
Must maintain personal hygiene and wear proper kitchen uniform at all times
Language Requirements
Strong communication and teamwork skills
Physical Requirements
Must be physically fit.
Physically able to stand for extended periods.
Ability to lift heavy items (up to 50 lbs).
Other Requirements
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.
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Meal Preparation & Execution
Plan and prepare well-balanced meals on a rotating weekly menu cycle
Prepare three daily meals (e.g., breakfast, lunch, dinner) for staff and crew at scheduled times
Ensure food consistency in quality, presentation, portioning, and adherence to dietary restrictions
Adjust menus based on supply availability or special needs
Serve as lead cook during Chef’s absence or rotation
Sanitation, Food Safety & Compliance
Maintain high standards of kitchen cleanliness and hygiene daily
Sanitize food prep areas, bins, appliances, and floors
Conduct weekly deep cleaning of storage areas and equipment
Monitor and document refrigeration and freezer temperatures
Ensure safe disposal of cooking oil and waste, support drain maintenance
Comply with food safety regulations and never serve unsafe or unverified ingredients
Support inspections, equipment tests, and documentation for regulatory compliance
Ensure smooth operational handover during time off or staff transitions
Inventory & Kitchen Resource Management
Monitor and manage food and supply inventories (freezers, coolers, dry storage)
Assist with food ordering and restocking to meet operational schedules
Apply FIFO (First-In, First-Out) practices to reduce waste and maintain food safety
Maintain monthly inventory reports of food supplies, equipment, and kitchenware
Communicate inventory needs and equipment issues to designated managers
Operational Support & Other Duties
Distribute requisitioned food supplies to staff and teams
Assist with group functions, special events, or catering needs
Perform other related tasks as assigned by management
Adapt to changing operational needs in remote or off-grid settings
Education & Qualifications
High school diploma or equivalent; formal culinary training or equivalent experience is required; additional education in Hospitality or a related field is a plus
Certification is a plus.
Minimum 2 years of experience in a high-volume or institutional kitchen setting
Knowledge of various cooking techniques (grilling, baking, sautéing, boiling, etc.)
Skills & Specifications
Ability to plan and execute balanced meals in large quantities
Familiarity with dietary restrictions, food allergies, and nutrition standards
Strong understanding of kitchen safety and sanitation regulations (e.g., HACCP)
Proven ability to multitask and manage time in a fast-paced environment
Ability to operate commercial kitchen equipment safely (e.g., ovens, grills, deep fryers, mixers)
Experience with inventory management and food ordering
Strong communication and teamwork skills
Ability to work independently and follow standardized recipes and procedures
Willingness to work in remote or rotating environments with flexible schedules
Must maintain a valid and up-to-date medical certificate (bi-annually)
Must maintain personal hygiene and wear proper kitchen uniform at all times
Language Requirements
Strong communication and teamwork skills
Physical Requirements
Must be physically fit.
Physically able to stand for extended periods.
Ability to lift heavy items (up to 50 lbs).
Other Requirements
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.
#LI-onsite #LI-BM1
#J-18808-Ljbffr