Are you ready to embark on a career adventure that's as exciting as a tropical getaway? Margaritaville at Sea is looking for talented Shokunin - Cooks and Chef de Partie for our shipboard specialty restaurant. This is a shipboard role on vessels of Margaritaville at Sea. You will be involved in preparing, cooking, and presenting a creative, modern and ingredient driven menu that has Sushi, Japanese, Pan Asian and Nikkei influences.

The role involves ensuring food safety standards, collaborating with service personnel, and maintaining a clean and organized workspace. As part of the frontline team at sushi operations onboard and responsible for its operations, the position requires fluency in English with an ability to communicate clearly. Proficiency in Sushi is a requirement with an intermediate knowledge of Japanese comfort cuisine. An exposure to Pan Asian Cuisine is desirable but not necessary.

If you’re looking for the opportunity to make the most of your abilities in a one-of-a-kind setting with one of the best-known names in hospitality and entertainment, we’re looking for you! Let’s create unforgettable experiences together!

Qualifications:

• Should be able to communicate clearly in English.
• Have comprehensive and practiced knowledge of Sushi as a subsection of Japanese Cuisine.
• Must have at least 36 months as a full-time employee in a sushi brigade in a production role of a full service or fine dining operation.
• Of the 36 months, ideally at minimum 12 months should be at a production role that involves direct guest contact and interaction.
• Exposure to and understanding of Teppanyaki cuisine and Table Side performance carry added credits.
• Good comprehension of HACCP and food safety policies.
• Credits are given for any previous Cruiseline experience.
• Credits given to any candidates already working outside of their country of citizenship in locations of business or tourist/travel significance.

What Else Is Important:

• Someone who is super passionate about the cuisine and guest experience.
• Must be creative and has problem-solving skills in unique situations.
• Communicate effectively in English with guests.
• Extremely detail-oriented.
• Self-starter and quick learner.
• Must liaise with service teams towards achievement of revenue goals.
• Ability to promote and enhance product and guest experience.
• Multi-task-oriented and able to perform under pressure.
• Excellent time management skills.

• A Fun and Dynamic Work Environment.
• Opportunities for Growth and Development.
• Competitive Compensation and Benefits.

• Fluency in English with clear communication skills.
• Comprehensive knowledge of Sushi and Japanese Cuisine.
• At least 36 months of experience in a sushi brigade.
• Understanding of Teppanyaki cuisine and Table Side performance.
• Good comprehension of HACCP and food safety policies.
• Experience in a fast-paced kitchen environment.
• Strong attention to detail in food presentation.