Carnival Cruise line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our Company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have the responsibility to be accountable for all actions. Our leaders set the tone at the top through strong communication to support an ethical climate on board. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude that is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us achieve our ultimate goal, which is to include fun in everything we do!

Position Overview:

A part of the frontline team at the sushi operations onboard and responsible for its operations. Working in a high guest contact area, the position requires fluency in English with an ability to communicate clearly. Proficiency in Sushi is a requirement with intermediate knowledge of Japanese comfort cuisine. Exposure to Pan Asian Cuisine is desirable but not necessary.

Position Duties and Responsibilities:

• Must have comprehensive knowledge of Sushi operations onboard in its various forms
• Precise knowledge of all specifications in use is a requirement
• Clear and implemented knowledge of food quality standards at sushi bars is a necessity
• Clear and implemented knowledge of food presentation standards at sushi bars is a necessity
• Maintain a clear understating of all work divisions and prep lists
• Clear understanding of cost management and profitability of the operation
• Maintain a clear understanding of the operation’s revenue goals
• Must liaise with service teams towards achievement of revenue goals
• Ability to promote and enhance product and guest experience
• Ability to resolve guest issues with either direct contact or via consultation.
• Should have a clear and practiced understanding of all USPH policies applicable
• Should have a clear and practiced understanding of all Health  and Safety policies applicable
• Should have a clear understanding of all Environmental policies applicable
• Liaise with Culinary Arts management towards achievement of all above
• Willingly execute any other assigned or delegated tasks

Minimum Requirements:

• Must meet all criteria set forth in the role profile document
• Must be able to communicate clearly in English
• Should have at minimum 1-year vocational education with an internship in culinary arts or equivalent certified apprenticeship program
• Should have full comprehension of Sushi as a sub-section of Japanese Cuisine
• Direct inductees should have at least 36 months as full-time employees in a sushi brigade in a production role of quick service, full service or fine dining operation. Of the 36 months, ideally at minimum 12 months should be a production role that preferably involves direct guest contact and interaction
• Exposure to and understating of Teppanyaki cuisine and Table Side performance carry added credits
• Previous Cruise line experience is advantageous
• International work experience is also advantageous.