Commis de Partie (Shipboard)
The Ritz-Carlton
Salary undisclosed
Need a reasonable accommodation to apply or interview? Contact us.
JobMinglr uses automated technology to recommend jobs based on profile information and job preferences. Match Score does not determine eligibility for a position, prevent a user from viewing or applying to a job, or make hiring decisions on behalf of an employer.
Description
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
Key Responsibilities
- Actively involved in the daily food preparation with duties in the Galley to meet the high standard and quality for all restaurants and dining rooms
- Assists the Chef de Partie and Demi Chef de Partie with daily preparation and requisitions
- Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards
- Cleans and sanitizes all Galley equipment after each use and maintains a work area in accordance to Public Health Standards
- Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times
- Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
- Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Chef de Partie and/or the Culinary Leadership team
- Utilizes Galley equipment correctly and carefully and reports any broken equipment immediately to the Chef de Partie
- Ensures that all work equipment, tools, personal protective equipment (PPE), chemicals and safety devices are being used as per company standards
- Ensures accurate inventory, availability and rotation of products on a daily basis
Skills, Knowledge and Expertise
- Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to the position.
- Minimum of two (2) to three (3) years' experience in Culinary with at least one (1) year in the Main Galley of a luxury establishment.
- Knowledge and experience in Public Health Standards related to USPH and HACCP.
- Knowledge of storeroom operation and procedures, as well as the handling of perishable goods.
- Product knowledge of Food & Beverage, consumables, durables and equipment items required to operate cruise catering operations.
- Demonstrates strong knife skills.
- Ability to work in a fast paced, hot environment.
PHYSICAL REQUIREMENTS
While performing the duties of this job, the Lady or Gentleman is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs, as well as full visual, verbal, and hearing abilities, are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats. Ability to lift and/or move up to fifty (50) pounds.
COMMUNICATION
All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive
About this role
Working as a Commis de Partie aboard a Ritz-Carlton yacht means joining a shipboard galley team where you'll handle daily food preparation to the exacting standards of luxury dining. You'll work under the Chef de Partie, assisting with prep work, requisitions, and the full range of production tasks across multiple restaurants and dining rooms. The role demands strict adherence to USPH and HACCP food safety protocols, meticulous equipment sanitation, inventory management, and the ability to troubleshoot issues quickly and report them to leadership.
This position requires a minimum of two to three years of culinary experience, with at least one year working in a main galley at a luxury establishment. You'll need valid STCW and flag certification appropriate to shipboard work, strong knife skills, and practical knowledge of storeroom operations and perishable goods handling. The work is physically demanding—you'll spend extended periods standing in a hot environment, regularly lifting up to fifty pounds, and must be capable of participating in emergency procedures and lifeboat drills. Fluent English communication is essential for understanding procedures and coordinating with the culinary team.
This is a contract position suited to experienced culinary professionals ready for the unique demands of working at sea within a high-end hospitality environment.
This role's local market on JobMinglr
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Commis de Partie (Shipboard) postings in Shipboard, and analyze any offer before you accept it.
Before you apply, worth reading
How JobMinglr reads this job
Every listing here is scored against your profile before you apply: skills overlap, experience level, location and work arrangement, each weighted and explained. You see the score and the reasons, not just a list. How the matching works.