KEY RESPONSIBILITIESResponsible for thawing, butchering, and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Head Butcher and the Executive Chef.Will be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes.May be required to help transport food items from the preparation areas to the galley.Duties include the rotation of stocks using the FIFO (first in – first out) procedure.Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.Must be present in an early standby each time the ship is subject to a USPH inspection.Duties include the storing of the received meats and poultry into the freezers on loading days.Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.Attends meetings, training activities, courses and all other work-related activities as required.Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
QUALIFICATIONS AND EDUCATIONA minimum of three years' experience as a Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).Knowledge of proper cleaning techniques, requirements, and use of equipment.Completion of high school or basic education equivalency required.
Position SummaryThe Culinary Admin is the culinary department’s administrative, compliance, and training felicitator. You enable outstanding documentation and inspections, ensure precise schedules and orders, coordinate cross-department communications, and deliver a structured training & onboarding program that keeps the team compliant, polished, and guest-centric This position requires high attention to detail, strong system knowledge, and proactive coordination to support continuous improvement in fleetwide service and product delivery.
Key ResponsibilitiesCulinary Administration & Regulatory Compliance – Manage culinary documentation, SOPs, logs, templates, certifications (HACCP, USPH/VSP, Food Handler, STCW), audit readiness, inspections, CAPA tracking, and compliance dashboards.Operational Coordination & Executive Support – Publish menus, production sheets, and event briefs; coordinate pre‑ and post‑service briefings; manage Executive Chef calendar, inspection schedules, and operational follow‑ups.Procurement, Ordering & Inventory Administration – Consolidate requisitions, track purchase orders, coordinate with Stores and Provisioning, monitor shortages, slow‑moving items, par levels, and delivery documentation.Cross‑Functional Communication & Stakeholder Liaison – Serve as primary culinary liaison with Finance, HR, Medical, Engineering, Housekeeping, and F&B Service; manage allergen disclosures, dietary requirements, and event communications.HR Administration & Crew Support – Support embarkation and debarkation processes, prepare duty rosters, track attendance and overtime, assist with performance reviews, disciplinary records, onboarding, and training documentation.Food Safety, HACCP & USPH/VSP Support – Ensure completion and review of HACCP, sanitation, temperature, chemical, and IPM logs; manage food safety equipment maintenance tickets; standardize labeling, rotation codes, and buffet signage.Training, Onboarding & Compliance Tracking – Coordinate pre‑embark and onboard training, track mandatory training completion, maintain culinary training matrix, and support HACCP walkthroughs, safety drills, and outbreak prevention exercises.Daily & Weekly Operational Reporting – Update time & attendance, review compliance logs, manage corrective actions, validate orders, calibrate equipment, publish KPIs and dashboards (costs, NPS, compliance scores, training completion).Workplace Health & Safety – Comply with company safety policies, participate in mandatory safety training, promote health and safety standards, and ensure proper use of office and digital systems.
Qualifications & ExperienceEducation: Hospitality/Culinary Administration/Business (or equivalent shipboard experience).Experience: 3–5 years in luxury cruise or 5‑star hotel culinary admin; demonstrable HACCP/USPH/VSP expertise.Systems: MS 365 (advanced Excel), inventory/ordering (e.g., MXP/CrunchTime/SeaChange/Fidelio), label printing, CMMS (AMOS/Maximo), LMS, time & attendance.Language: Excellent English; additional languages preferred (guest & crew diversity).
CertificationsHACCP Level II+ (required).Food Protection Manager (ServSafe or equivalent).USPH/VSP training.STCW Basic Safety (per line).First Aid/CPR (preferred).
Position Summary:Supervise daily operation of the laundry.
Essential Duties and ResponsibilitiesAssistant Laundry Masters are a vital part of the management of the shipboard laundry facilities. He/she must possess an adequate degree of technical proficiency; the ability to lead, manage and direct the crew members working in the laundry, assess methods and procedures, knowledge of equipment and supplies, and exercise good judgment on any corrective program.The Assistant Laundry Master is accountable to the Laundry Master and ultimately the Executive Housekeeper for the day-to-day supervision of the shipboard laundry facilityThe Assistant Laundry Master must have the ability to problem solve any operational issues or guest related situations.He/she must ensure the needs of the operation are met from a laundry perspective, including but not limited to bed linens ad towels for housekeeping, tablecloths and napkins for Food & Beverage and uniform washing, ironing, and dry cleaning for all crew, staff and officers.Liaise with Laundry Master, Executive Housekeeper and Facilities Manager to proactively maintain equipment as part of a preventative maintenance program, while ensuring any necessary repairs are completed in a timely manner.Coordinates with all divisions to ensure proper sorting of the linen before it gets to the laundry. Linen must be free of garbage and sorted by color.Assist Laundry Master in checking finished product at the end of each cycle to ensure that the desired result is achieved.Inspect dryers on a daily basis to ensure that they are free of lint and that they are operating within the correct temperature range.Coordinates with the Laundry Master to ensure daily inspections take place to ensure that all equipment are operating at optimum capacity and that water is at maximum temperature.When assigned by the Laundry Master, submit a copy of daily inspection report sheet to Executive Housekeeper and First Engineer.Coordinate cleaning of Non Logo uniform between Linen keeper and crewmember (there will be no charge if the item to be cleaned is verified by the Laundry Manager as a bone fide uniform item).All problem resolutions in the laundry must be directed to the Laundry Master and then escalated to the Executive Housekeeper as needed.Fully owns any guest concern in line with onboard problem resolution guidelines to ensure maximum guest satisfaction.Oversees the setting of formulas and cycles for types of linen and types of soil.Make sure all workers keep areas and equipment clean, sanitized and organized.
Hiring Requirements:A minimum of two years of as Assistant Laundry Master on a 4 or 5-star hotel, cruise, or upscale industry.
POSITION SUMMARY:Collect soiled linen, sorting, washing, ironing, dry cleaning and transferring linen to the use areas.
DUTIES AND RESPONSIBILITIES:Prepare soiled linen for washingSorting linen by degree of soil and type of fabricEnsure linen is free of garbage and sorted by colorCheck for any tears or damage of all clothes from guests and crew before washing and report any bad condition to the Laundry MasterLoad, using properly weighted loads and select proper formula on washersLaundering of all onboard linen, Guest's clothes, Crew's clothes and uniformsIroning and dry cleaningInform the Laundry Master about any malfunction on finishing equipment or problems with safety mechanismsProper use of chemicalsFold and stack linen on shelvesCleaning of all equipmentCleaning dryer lint screensCheck safety devices, turning on steam, water and air valvesCheck iron roll pressureReport leaking valves, damaged insulation, air and water pathKeep the work area safe, clean, sanitized and organizedFully aware of the OPP plan and follows all protocols for handling infected linens at all timesOther duties may be assigned. Understand and can apply in work practices environmental policies and procedures concerning such functions as collection, sorting and disposal of solid wastes and use of chemicals associated with cleaning, dry cleaning and laundry operations.
Hiring Requirements:Minimum two to three years Laundry experience in a Cruise or 4-5 Star HotelsAbility to apply customer service skills according to Royal Caribbean International’s The Royal Way when interacting with guests and coworkers.
Position Summary: Supervise daily operation of the laundry.
ESSENTIAL DUTIES AND RESPONSIBILITIES:Laundry Managers are a vital part of the management of any facility. He/She must possess some degree of technical proficiency; the ability to assess methods and procedures, knowledge of equipment and supplies, exercise good judgment on any corrective program and enough skill to determine the essentials and importance of complete divisional programs.The Laundry Master is accountable to the Executive Housekeeper for the day-to-day efficient operation of the laundry facilityAbility to apply common sense and carry out detailed written or oral instructions. Ability to deal with problems involving guests and their requirements.Washing, ironing, dry cleaning and storing of all laundry products.Ensures that all equipment is fully operational at all times and Liaise with Executive Housekeeper to repair equipment in a timely manner.Coordinates with all divisions to ensure proper sorting of the linen before it gets to the laundry. Linen must be free of garbage and sorted by color.Check finished product at the end of each cycle to ensure that the desired result is achieved. Enforce proper quality controls at each stage.Inspect dryers on a daily basis to ensure that they are free of lint and that they are operating within the correct temperature range.Coordinates daily inspection to ensure that all equipment are operating at optimum capacity and that water is at maximum temperature.Submit a copy of daily inspection report sheet to Executive Housekeeper and First Engineer.Coordinate cleaning of Non Logo uniform between Linen keeper and crewmember (there will be no charge if the item to be cleaned is verified by the Laundry Manager as a bone fide uniform item).All problem resolutions in the laundry must be directed to the Executive Housekeeper.Oversees sorting and washing procedures.Oversees timely distribution of all linen/laundered items for Front and Back of House areas this includes but is not limited too staterooms, crew cabins, Food & Beverage areas, Spa, Pool, Cruise Division etc.Co-ordinates washing schedules with the Cruise Division to ensure all costumes, etc required for theater/characters are laundered on time and to the required specifications.Oversees the setting of formulas and cycles for types of linen and types of soil and partners with Ecolab representative to ensure machines are regularly calibrated and service appropriately.Make sure all workers keep areas and equipment clean, sanitized and organized.Coordinate all maintenance and repairs of machinery. Advises the Executive Housekeeper immediately of any malfunctions and/or laundry concerns.Completes Crunchtime requisitions for all chemical supplies and understands the financial budget and work within these guidelines. Advises the Assistant Executive Housekeeper for any non chemical supplies required for the laundry.Liases with the Senior Deck Supervisor to ensure all Top Suite items are returned to guests on time and with the utmost quality.Completes quality control checks of Top Suite bed linens, towels and robes and liases with the Linen keeper and Senior Deck Supervisor to ensure the best quality items are available.Reviews weekly with the Executive Housekeeper the sales and revenue generated in the laundry through guest and crew laundry,monitors and looks for opportunities to meet/exceed targets.Reviews regularly with the Executive Housekeeper the financial budget to ensure the operation remains on plan for the month/year to meet targets.Fully owns any guest concern in line with onboard problem resolution guidelines to ensure maximum guest satisfaction.Other duties may be assigned.Understand and can apply in work practices environmental policies and procedures concerning such functions as collection, sorting and disposal of solid wastes and use of chemicals associated with cleaning, dry cleaning and laundry operations.Know and follow all SQM policies.All shipboard employees must by physically able to participate in emergency life saving procedures and drills. Full use/range of motion of arm and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency requiring the lowering of a life boat.
Hiring Requirements:High school or equivalent. A minimum of three years of related experience and/or training in the laundry field; or equivalent combination of education and experience.
Language Requirements:Ability to read and interpret English language documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Physical Requirements:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. In the event of an emergency the employee may be required to sit, stoop, kneel or crawl.The employee must frequently lift and/or move up to 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.
