hollandamericagroup

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned specialty restaurants: Pinnacle Grill Rudi’s Sel de Mer Tamarind (& Nami on Pinnacle Class Ships) Canaletto

Responsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.Specific areas of responsibility on ships with two

Directs and oversees the activities of all food preparation and service functions onboard the ship. Responsible for the highest quality and preparation of all food served onboard to guests and crew.

The Lead Audio Technician is the backbone of sound quality across shipboard entertainment venues. From theatrical productions to live music and special events, this role ensures professional audio execution through expert operation and maintenance of digital mixing consoles, wireless microphone syst

The Stage-Rigging Technician is responsible for the safe operation, inspection, and maintenance of all entertainment rigging and automation systems across shipboard venues. In addition to overseeing overhead equipment and backstage movements, this role provides general support during rehearsals and

Join Seabourn's Culinary Team as a Kitchen Assistant! Are you passionate about the culinary arts and eager to embark on a journey of excellence? Seabourn invites you to become a vital part of our distinguished culinary team, where you will perform essential cooking functions across all galleys on bo

The Solis Restaurant Manager oversees all food and beverage service functions at Solis, including Room Service during breakfast and lunch, as directed by the Maitre D' Hotel. They ensure high guest satisfaction and team morale, maintain a good working relationship with the Chef de Cuisine, and make

If you are a photographer who is interested in seeing the world while doing what you do best, we have an exciting opportunity to share with you, as a member of our Photography Team. The person selected for this role will help create lasting, positive memories for our guests by taking photos at vario

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

Overall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests. Oversee the inventory management; menu selection rotations and ordering of selections form our complementary Wine Program and Premium Wine Lists. Respo

Proficiency in the Dutch language is an essential qualification for the role. Deliver an exemplary level of service to all guests, by guaranteeing that every request is addressed with courtesy, expediency, and efficiency, in full alignment with our Holland America Line’s policies. Ensure diligent an

Proficiency in the German language is an essential qualification for this position. We invite applications exclusively from candidates who possess this linguistic competency.Deliver an exemplary level of service to all guests, both in-person and telephonically, by guaranteeing that every request is

Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. The Executive Sous Chef is responsible to ensure the guest satisfaction of t

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Performs basic cooking functions within all galleys on board, which involves buffet preparation and plate presentation in banquet and a la carte style. Maintains the line’s high culinary standard. The Commis de Cuisine is required to adopt a pro-active approach in solving challenges that may arise i

MUST HAVE CDC EXPERIENCE TO BE CONSIDERED FOR THIS ROLEManagement of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.The Chef de Cuisine is

General laundry duties.

Assists in preparation of food for service to guests and crew according to the company’s menus and recipes.

Builds, maintains and repairs various structures, frames, panels, braces, tables, etc., using wood or other building materials.