{"data":{"company":{"name":"Hollandamericagroup","slug":"hollandamericagroup","logo_url":"https://logos.yubhub.co/hollandamerica.com.png","canonical_domain":"hollandamerica.com","editorial":null,"wikidata_id":null,"founded":null,"ceo":null,"founders":[],"hq_location":null,"industry":null,"employee_count":null,"official_website":null,"wikipedia_url":null,"stock_ticker":null,"stock_price":null,"market_cap":null,"revenue":null,"ipo_date":null,"sector":null,"full_time_employees":null,"company_description":null,"twitter_username":null,"linkedin_id":null,"instagram_username":null,"facebook_id":null,"parent_org":null,"country":null,"github_org":null,"github_public_repos":null,"github_followers":null,"github_verified":0,"github_description":null,"github_location":null,"github_blog":null,"github_twitter":null,"stock_exchange":null,"stock_beta":null,"stock_range":null,"stock_is_actively_trading":null,"fmp_image":null,"fmp_address":null,"fmp_city":null,"fmp_state":null,"fmp_country":null,"recent_news":[],"search_interest_index":null,"search_interest_trend":null,"wikipedia_monthly_views":null,"hn_mention_count":null,"hn_top_stories":[],"wayback_first_year":null,"sec_incorporation_state":null,"sec_latest_filing_type":null,"sec_latest_filing_date":null,"sec_filings":[],"research_papers_count":null,"research_citations_count":null,"research_h_index":null,"research_topics":[],"is_federal_contractor":null,"earnings_calendar":[],"industry_canonical":null,"enrichment_sources":[],"last_enriched_at":null},"hiring":{"total_jobs":127,"categories":[{"category":"hospitality","count":56},{"category":"operations","count":22},{"category":"entertainment","count":7},{"category":"engineering","count":6},{"category":"other","count":4},{"category":"hr","count":3},{"category":"food service","count":2},{"category":"food and beverage","count":2},{"category":"旋休","count":1},{"category":"technical","count":1},{"category":"sales","count":1},{"category":"hospitality & tourism","count":1},{"category":"finance","count":1}],"experience_levels":[{"level":"senior","count":42},{"level":"mid","count":28},{"level":"entry","count":26},{"level":"staff","count":4},{"level":"executive","count":1}],"work_arrangements":[{"arrangement":"onsite","count":127}],"top_titles":[{"title":"Entertainment Stage - Rigging Technician","count":3},{"title":"Travel Guide - Dutch speaking","count":1},{"title":"SBN- Kitchen Asst - SBI","count":1},{"title":"SBN - Waiter - Singa","count":1},{"title":"SBN - Waiter - PT. 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As a Demi Chef de Partie Pastry, you will be responsible for directing, supervising, and assisting in the preparation of high-quality food for passengers and crew.</p>\n<h3>Key Responsibilities</h3>\n<ul>\n<li>Supervise and assist in food preparation, ensuring quality and presentation standards are met.</li>\n<li>Implement and execute food handling and cleaning procedures according to USPH standards.</li>\n<li>Produce food according to company recipes and specifications under the direction of the Chef de Partie or Sous Chef.</li>\n<li>Adhere to daily production schedules and maintain assigned section recipe files.</li>\n<li>Seek guidance from Chef de Partie as needed and demonstrate understanding of ingredient consumption.</li>\n<li>Supervise Commis Cooks and Assistant Cooks, assisting in food preparation and maintaining high productivity, cleanliness, and sanitation standards.</li>\n<li>Control hours worked by assigned employees and report discrepancies to Chef de Partie.</li>\n<li>Check quantity and quality of items ordered from stores and ensure proper storage and usage.</li>\n<li>Report malfunctioning equipment or furnishings to Chef de Partie.</li>\n<li>Coach direct reports in menu and recipe knowledge, production skills, and culinary techniques.</li>\n<li>Ensure batch cooking processes are practiced to eliminate food waste.</li>\n<li>Perform tasks in a cost-efficient manner while maintaining high-quality standards.</li>\n<li>Handle materials and goods with care, monitoring and coaching assigned staff to do the same.</li>\n<li>Meet cost targets and ensure departmental culinary operations remain on budget.</li>\n<li>Perform other job-related functions as assigned.</li>\n</ul>\n<h3>Skills, Knowledge &amp; Expertise</h3>\n<ul>\n<li>Multi-tasking</li>\n<li>Team player</li>\n<li>Ability to learn</li>\n<li>Culinary and management skills</li>\n<li>Ability to manage high-volume and fine dining teams</li>\n<li>Self-sufficiency in performing culinary tasks and guiding others</li>\n</ul>\n<h3>Desired Skills &amp; Experience</h3>\n<ul>\n<li>3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.</li>\n<li>1+ year of experience in a supervisory position, preferably in a multi-national setting.</li>\n<li>Proven ability to provide culinary supervision, training, and delegation.</li>\n<li>Certification from an accredited advanced food safety program.</li>\n<li>Extensive knowledge of kitchen machinery and knife safety.</li>\n<li>Effective English language skills.</li>\n<li>Experience working in all major culinary brigade stations is preferred.</li>\n<li>A degree from an accredited culinary college or university is preferred.</li>\n<li>Working knowledge of computers and software programs is preferred.</li>\n</ul>","enriched_at":1781788896296},{"id":"job_e3e9dd10-bcc","title":"HAL - Event Coordinator - UPL","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/b5bf0c8e-ebf1-4ddf-bcb6-b32eaf3e1433","location":"Manila","job_type":"fixed term contract","experience_level":"staff","work_arrangement":"onsite","category":"Operations","description":"<p>We are seeking a highly skilled Event Coordinator to join our team. As an Event Coordinator, you will be responsible for ensuring premium service delivery to all groups and their leaders. This includes organizing special site visits, Fam trips, and events in collaboration with the Cruise and Travel Director and as requested by Ship&#39;s Services. You will also coordinate and administer the Gift Order program, oversee the delivery of the Club Orange program, services, and amenities, and drive the training of onboard sales of packages and amenities by the Guest Services staff.</p>\n<p>Key Responsibilities:</p>\n<ul>\n<li>Be the contact person for all groups on board, working with Ship Services in the planning of groups and acting as host for site visits and special events booked by shore-side offices.</li>\n<li>Be completely familiar with the ship&#39;s common areas, meeting capacities, A/V equipment inventory, and meeting room set-ups.</li>\n<li>Maintain an accurate and up-to-date filing system for all upcoming groups.</li>\n<li>Become familiar with all group requirements and ensure that proper timely communication of expectations and required services takes place with all concerned departments.</li>\n<li>Welcome and meet with all group leaders as required to review and follow up on their programs and provide adequate suggestions on items that can be added to enhance the group&#39;s experience while increasing shipboard revenue.</li>\n<li>Act as a liaison onboard the ship and troubleshoot any issues to a rapid solution.</li>\n<li>Organize pre-group event meetings with department heads as necessary depending on the size/requirements of upcoming groups.</li>\n<li>Follow-up on all requirements and set-ups to ensure their timely and accurate delivery.</li>\n<li>Prepare a post-group summary/report when the size of the group and complexity of the event require it.</li>\n</ul>\n<ul>\n<li>Oversee the administration and timely accurate delivery of all components of the Gift Order Program as booked by Ship Services to the respective recipient.</li>\n<li>Work with concerned departments to ensure consistency of standards, sufficiency of inventories, and timely communications.</li>\n<li>Coordinate and supervise/ensure the complete delivery of special event packages such as Renewal of Vows, Weddings, and similar &#39;once in a lifetime&#39; events.</li>\n<li>Pre-ordered Gift Orders and Celebration Packets for Neptune and Pinnacle Suites are done by the Concierge but overseen by the EC.</li>\n<li>Work with Guest Services Staff and Ships Services to drive onboard sales of packages.</li>\n</ul>\n<ul>\n<li>Work with and provide guidance to the dedicated &#39;CO Host&#39; in managing requests, issues, and needs of Club Orange Guests.</li>\n<li>Follow up with the &#39;CO Host&#39; and concerned staff to ensure staterooms associated with the Club Orange Program are set up in accordance with the brand standards.</li>\n</ul>\n<ul>\n<li>Maintain updated in-depth knowledge of all aspects of the Mariner Loyalty Program.</li>\n<li>Work with GS staff to ensure required administrative steps are completed.</li>\n<li>Follow-up on the timely set-up of all Mariner Loyalty Events.</li>\n<li>As schedules allow co-host Mariner Loyalty functions with the Cruise &amp; Travel Director.</li>\n</ul>\n<ul>\n<li>Acquire complete knowledge of all packages available for sale on board.</li>\n<li>Regularly brief and train GS staff on ways to solicit the sale of packages.</li>\n<li>Promote and conduct the Behind-the-Scenes tour event.</li>\n<li>Take part in onboard revenue business meetings.</li>\n</ul>\n<ul>\n<li>Respond to all Guest requests, concerns, and issues in a timely and professional manner.</li>\n<li>Provide premium Guest service by handling all communications, verbal or written, in accordance with the set standards.</li>\n<li>Ensure all Guests&#39; requests are courteously, promptly, and efficiently handled in accordance with company policies and ensure that follow-up is consistent and without delay. Provide answers, alternatives, and solutions to issues presented.</li>\n<li>Log and maintain accurate records of all Guest inquiries, concerns, and requests using systems provided and in accordance with set procedures. Promptly report situations that require the attention of the GSM.</li>\n<li>Actively participate in Guest Services Power Meetings with updates on Guest issues and sharing of important information.</li>\n<li>Attend Guest social events as required and instructed by the GSM.</li>\n<li>Maintain positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.</li>\n<li>Adhere to ship&#39;s relevant health &amp; safety procedures as required.</li>\n<li>Comply with company policy regarding waste separation and environmental compliance.</li>\n<li>Uphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.</li>\n</ul>\n<ul>\n<li>High School Diploma or GED</li>\n<li>Associates Degree</li>\n<li>Bachelor&#39;s Degree</li>\n<li>College or University degree or equivalent experience in hospitality management, business administration, or a related field. International equivalent suffices.</li>\n<li>Marlins Score 95 or above.</li>\n<li>Multi-lingual ability preferred.</li>\n<li>A valid STCW certificate.</li>\n<li>Minimum 2-year managing experience within a Front Office/Hospitality Environment. Minimum 1-year shipboard experience.</li>\n<li>The ability to work effectively and constructively with guests as well as across the organization both shipboard and corporate. Strong time management effectiveness, the ability to deal with multiple simultaneous priorities, and armed with strong organizational skills. Being open-minded, flexible, and able to handle constantly changing priorities. Must be genuinely interested in working with and helping guests and team members, regardless of the difficulty of the situations. A demonstrated commitment and ability to execute and deliver.</li>\n<li>Computer Skills</li>\n<li>A strong working knowledge of Microsoft Word, Excel, Outlook, and PowerPoint. Experience with other computer systems and programs is an advantage.</li>\n<li>Passport – valid for a minimum of 6 months beyond a working assignment.</li>\n<li>Seafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.</li>\n<li>Must be able to acquire a European Union Schengen Visa, if required.</li>\n</ul>\n<ul>\n<li>Must be 18 years of age or older.</li>\n<li>Must be able to work varied shifts which can average up to 11 hours per day, every day while on board.</li>\n<li>Must be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).</li>\n<li>Must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal, and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.</li>\n<li>Must be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.</li>\n<li>While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle, or feel; reach with hands and arms; talk, hear, taste, and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs, and lifting more than 25 pounds.</li>\n<li>Must be able to work within different temperature ranges and changes, e.g., indoors to outdoors, hot climate, etc.</li>\n</ul>","enriched_at":1780589621832},{"id":"job_b4405315-c45","title":"HAL - HVAC-R Engineer","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/5cdef027-5090-47a8-ab92-ff1edf8203ca","location":"New York, New York","job_type":"fixed term contract","experience_level":"senior","work_arrangement":"onsite","category":"Engineering","description":"<p>The HVAC-R Engineer Officer position is responsible for the operation and maintenance of the ship&#39;s Heating, Ventilation, Air Conditioning and Refrigeration systems. This includes ensuring all machinery related to this responsibility operates efficiently and guest &amp; crew health, safety and experience is maintained.</p>\n<p>Key Responsibilities:</p>\n<ul>\n<li>Responsible for maintenance and operation of all components of Heating, Ventilation, Air Conditioning and Refrigeration systems serving accommodation and machinery spaces including engine room spaces.</li>\n<li>Responsible for maintenance and operation of main and standalone AC chillers, Chilled/Reheat water system components (excluding maintenance of Chilled/Reheat/See-water cooling pumps, steam heat exchangers).</li>\n<li>Responsible for testing and maintaining all HVAC related ventilation dampers, including safety related dampers.</li>\n<li>Responsible for maintenance and operation of AC reheating water system, excluding maintenance of pumps and steam heat exchangers.</li>\n<li>Responsible for maintenance and operation of provision plant and components including compressors &amp; cold room coolers and components. (Excluding maintenance of Brine pumps)</li>\n<li>Responsible for maintenance of refrigerated catering equipment, including ice machines and compressed air dryers.</li>\n<li>Responsible for maintenance and testing of HVAC instruments and automation.</li>\n<li>Shall personally inspect the cleanliness and safety of the galley, laundry and launderette exhaust ducts. Ensure that all required and necessary cleaning routines are executed; responsible for filling the necessary records.</li>\n<li>Responsible for monitoring the consumption of refrigerants closely and inform the Chief Engineer and Environmental Officer if an irregular situation arises.</li>\n<li>Responsible for refrigerants cylinders certifications and administration management.</li>\n<li>Regularly inspect all machinery for the areas of responsibility and equipment and report any deficiencies to the Staff Engineer Officer.</li>\n<li>Make timely entries in the logbooks and planned maintenance system as required.</li>\n<li>Observes and adheres to all company policies and marine regulations. Is responsible for the maintenance, administration, supervision, and safe operation of assigned systems.</li>\n<li>Optimize the energy efficiency of the ship&#39;s HVAC systems to reduce energy consumption and improve environmental sustainability.</li>\n<li>Analyze data from the ship&#39;s energy management system and other sources to identify opportunities for energy savings.</li>\n<li>Consults daily with the Staff Engineer Officer concerning policies for the maintenance and upkeep of areas under responsibility of his/her department.</li>\n<li>Ensure planned maintenance system is used in a timely, consistent and efficient manner. Organizes daily work for technical personnel in accordance to the planned maintenance system. Makes timely entries in Logbooks and the planned maintenance system. Manages inventory and orders spare parts for machinery/components assigned in consultation with the Technical Storekeeper(s).</li>\n</ul>\n<p>Skills, Knowledge &amp; Expertise:</p>\n<ul>\n<li>Experience: Prior work experience with HAL preferred, 5-7 years’ experience on deep sea trade vessels preferred, or experience as Junior HVAC Engineer Officer/Ventilation Officer/Refrigeration Officer preferred.</li>\n<li>Knowledge, Skills &amp; Abilities (Required Licenses, Documents, Certifications): STCW – Basic Safety Training certificate (part 4), STCW – Familiarization and crowd management training, STCW – Security Awareness, Completed technical college level education as HVAC-R or equivalent.</li>\n<li>F-Gas / EPA certificate preferred.</li>\n<li>Other requirements as per HRP-1200 STCW/COC and TRG-1001 CSMART</li>\n</ul>\n<p>Other:</p>\n<ul>\n<li>Passport – valid for a minimum of 6 months</li>\n<li>Flag state issued seaman book</li>\n<li>General flag state or flag state approved marine fitness medical</li>\n<li>United States C1/D visa</li>\n<li>English Marlin test at minimal score of 80%</li>\n<li>Pre-employment medical examination</li>\n<li>For the safety of yourself and others on board certain physical abilities are expected to be maintained.</li>\n<li>Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.</li>\n<li>Must be able to work varied shifts which can average up to 12 hours per day everyday while on board.</li>\n<li>Must maintain physical fitness to perform tasks associated with job.</li>\n<li>Must be able to work with arms raised; stand and walk for an extended period; and enter confined spaces.</li>\n<li>Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).</li>\n<li>Must be able to maintain qualification of the Seafarer Medical Examination for watch keeping and lookout duties in the engine room.</li>\n</ul>","enriched_at":1780409150292},{"id":"job_9cb4017f-f38","title":"SBN - Fleet Manager - Hotel Sanitation, Asset Management and Compliance","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/0b230dcb-1a85-4018-b8b3-ec8efd3d6dd3","location":"New York, New York","job_type":"fixed term contract","experience_level":null,"work_arrangement":"onsite","category":null,"description":"<p>Ensure hotel compliance in accordance with GHES and RASS audit requirements, including the review of findings, follow-up actions, and implementation of corrective action plans until full resolution is achieved.</p>\n<p>Maintain compliance with food safety, sanitation, and environmental standards, aligning with both global and local regulatory authorities, while working closely with the Public Health and Environmental departments.</p>\n<p>Conduct and coordinate training for hotel personnel on food safety standards and procedures, ensuring alignment with brand requirements and applicable local government regulations.</p>\n<p>Oversee and maintain full operational responsibility for the Stewarding Department, ensuring proper standards, organization, and efficiency across all vessels.</p>\n<p>Lead food waste management initiatives in compliance with environmental regulations and company policies.</p>\n<p>This role also oversees galley assets, including fixed, mobile, and small equipment, ensuring they meet operational, safety, and maintenance standards while maintaining accurate PAR stock levels.</p>\n<h3>Key Responsibilities</h3>\n<p>Ensure sanitation standards are maintained in accordance with the latest CDC Vessel Sanitation Program (VSP) guidelines and other applicable public health regulations, including Canadian, Brazilian, USPH, and itinerary-specific requirements.</p>\n<p>Monitor and validate overtime for supervised personnel in accordance with CBA and MLC 2006, conducting periodic Time &amp; Attendance reviews and implementing corrective or preventive measures to maintain compliance and support financial targets related to ILO/overtime control.</p>\n<p>Verify that all mandatory training requirements remain current and compliant with MLC 2006 standards while supporting a safe and healthy working environment aligned with organizational and sanitation policies.</p>\n<p>Ensure consistent implementation of HESS-MS policies and procedures within assigned areas, promoting accountability and team adherence to safety and environmental standards.</p>\n<p>Participate in onboard safety protocols, including drills and emergency procedures, and fulfill fleet safety responsibilities such as guest mustering when required during shipboard travel.</p>\n<h3>Skills, Knowledge &amp; Expertise</h3>\n<p>Address guest complaints and feedback promptly and professionally, implementing appropriate corrective actions while recognizing and promoting positive guest feedback in line with the company’s positive reinforcement practices.</p>\n<p>Demonstrate professionalism, integrity, and accountability in the execution of assigned responsibilities, while maintaining personal health, safety, and well-being in accordance with company standards and policies.</p>\n<p>Support a respectful, collaborative, and inclusive workplace by fostering teamwork, assisting colleagues when needed, and remaining attentive to the physical and mental well-being of fellow team members.</p>\n<h3>Benefits</h3>\n<p>Conduct operational reviews onboard vessels to ensure alignment with hotel policies, procedures, and full compliance with HESS standards.</p>\n<p>Prepare detailed compliance reports outlining observations, findings, and recommended corrective and preventive actions.</p>\n<p>Support senior onboard leadership in maintaining high sanitation standards and continuous adherence to HESS requirements.</p>\n<p>Deliver approved HESS-related training programs to strengthen operational understanding and regulatory compliance.</p>\n<p>Lead sustainability initiatives, including food waste management and environmental compliance, ensuring alignment with reduction targets and the Environmental Compliance Plan (ECP).</p>\n<p>Manage the rotation, development, and training of Chief Stewards and galley utility teams to maintain operational readiness and performance standards.</p>\n<p>Oversee galley equipment assets,including fixed, mobile, and small equipment,to ensure functionality, safety compliance, and proper maintenance.</p>\n<p>Participate in recruitment processes by conducting interviews for prospective Chief Stewards in accordance with company personnel policies.</p>\n<p>Collaborate with the SERS department to review guest and crew accident data, support regulatory compliance initiatives, and contribute to achieving annual HESS objectives.</p>\n<p>Analyze workplace incidents to identify root causes and communicate findings to relevant vessels or fleet groups to prevent recurrence.</p>\n<p>Coordinate proactive safety initiatives aimed at identifying, mitigating, and eliminating hazardous onboard operations.</p>\n<p>Support the planning and development of occupational safety training programs across the fleet.</p>\n<p>Carry out additional responsibilities as assigned by the Sr. Manager Culinary | Operations | Hotel Compliance.</p>\n<p>U.S.-specific responsibilities include:</p>\n<p>Participate in required in-person compliance meetings and training sessions with shoreside management and culinary leadership concerning U.S. Public Health regulations.</p>\n<p>Review and update compliance documentation and operational procedures in coordination with the Shoreside Culinary Operations Manager.</p>\n<p>Coordinate with Ship Superintendents regarding new equipment requirements, replacement planning, delivery logistics, and onboard installation</p>","enriched_at":1779527107783},{"id":"job_19aeb5e4-6e0","title":"HAL - Asst Hotel Services Engineer - Other","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/91367534-4c1b-485e-ab54-42a5d9269378","location":"New York, New York","job_type":"fixed term contract","experience_level":"staff","work_arrangement":"onsite","category":"Engineering","description":"<p>Job Description:</p>\n<p>Supervising Engineer. Assists in managing the entire hotel technical department of the cruise ship as directed by the Staff Engineer Officer. Is responsible for assisting in the maintenance and repair of all machineries, equipment and systems outside of the main engine room.</p>\n<p>Key Responsibilities:</p>\n<ul>\n<li>Supervises and schedules AC wipers, manages maintenance and operation of the HVAC system, including inspection of the AHU Filters, maintains PPE in the HVAC rooms and ensures all fan rooms are kept in proper working order.</li>\n</ul>\n<ul>\n<li>Manages maintenance of the pool, spa rooms and lockers, manages inventory of pool chemicals and spare parts and maintains required documentation and PPE for the pool and spa rooms ensuring compliance with VSP regulations.</li>\n</ul>\n<ul>\n<li>Conducts inspection rounds in areas of responsibility to identify potential issues on a daily and/or weekly basis.</li>\n</ul>\n<ul>\n<li>Ensures all VSP and Canadian Public Health regulations are being followed as required.</li>\n</ul>\n<ul>\n<li>Communicates effectively with Deck and Engine Room personnel.</li>\n</ul>\n<ul>\n<li>Prioritizes ethics and compliance including health, environmental protection, safety and security in day to day duties.</li>\n</ul>\n<ul>\n<li>Other duties as assigned by the Staff Engineer Officer and the Hotel Services Engineer.</li>\n</ul>\n<p>Skills, Knowledge &amp; Expertise:</p>\n<p>Education:</p>\n<ul>\n<li>National Seaman’s Book</li>\n</ul>\n<p>Experience:</p>\n<ul>\n<li>Prior work experience with HAL preferred.</li>\n</ul>\n<ul>\n<li>Prior knowledge of safety and seamanship, electronics, machining and fabrication, and general maintenance skills.</li>\n</ul>\n<p>Knowledge, Skills &amp; Abilities:</p>\n<ul>\n<li>See HRP-1200 STCW/COC requirements for an Assistant Hotel Services Engineer.</li>\n</ul>\n<p>Benefits:</p>\n<p>Physical Demands:</p>\n<ul>\n<li>Must be 18 years of age or older.</li>\n</ul>\n<ul>\n<li>Must be able to perform normal and assigned emergency duties.</li>\n</ul>\n<ul>\n<li>Must be able to work varied shifts which can average up to 12 hours per day, every day while on board.</li>\n</ul>\n<ul>\n<li>Must be able to climb vertical ladders, and stairways; step over high sills; and manipulate door closing systems.</li>\n</ul>\n<ul>\n<li>Must be able to work with arms raised; stand and walk for an extended period; and enter confined spaces.</li>\n</ul>\n<ul>\n<li>Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).</li>\n</ul>\n<ul>\n<li>Must be able to maintain qualification of the Seafarer Medical Examination for safety and/or security duties.</li>\n</ul>\n<p>Travel Requirements:</p>\n<ul>\n<li>Passport – valid for a minimum of 6 months</li>\n</ul>\n<ul>\n<li>Seafarer Medical Examination that qualifies the candidate as a seafarer for safety and/or security duties.</li>\n</ul>\n<ul>\n<li>Must be able to acquire a United States C1D Visa, if required.</li>\n</ul>\n<ul>\n<li>Must be able to acquire a European Union Schengen Visa, if required.</li>\n</ul>\n<ul>\n<li>A score of 80% or greater on the ISF Marlins English Language Test for Seafarers.</li>\n</ul>\n<p>Work Conditions:</p>\n<ul>\n<li>Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work closely with your fellow crewmembers and therefore respect among all is essential.</li>\n</ul>","enriched_at":1779174309669},{"id":"job_caee0b53-90a","title":"HAL - Sommelier","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/1768022e-efa8-4bca-8b1a-8fd07b3ef38a","location":"New York, New York","job_type":"fixed term contract","experience_level":"senior","work_arrangement":"onsite","category":"Hospitality","description":"<p>Responsible for assisting the Cellar Master in executing the vessel&#39;s daily beverage operations with added focus on wine-related activities. This includes the effective administration, supervision, and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation.</p>\n<p>Key Responsibilities:</p>\n<ul>\n<li>Assist the Cellar Master in directing the activities of the beverage team.</li>\n<li>Assist the Cellar Master in implementing and executing corporate policies and procedures within the Beverage Department as they relate to wine sales.</li>\n<li>Assist guests during dining hours with wine recommendations and selection for perfect pairing with their meals, decanting of the wine, and wine service.</li>\n<li>Ensure that all wine is served in proper glassware and in proper condition.</li>\n<li>Maintain all beverage wine lists/Vinu tablets and Micros/Symphony wine prices to be accurate, up-to-date as per the tariff, and free of errors.</li>\n<li>Maintain all Wine Locker and Vinu inventory, updated, and reconciled with physical inventory.</li>\n<li>Control, measure, and report assigned outlet performance to the Cellar Master on a daily basis and take required corrective action to ensure operations are in accordance with the company standards and objectives.</li>\n</ul>\n<ul>\n<li>Responsible for achieving and exceeding guest satisfaction standards and rating for wine services consistent with company goals. Personally get involved with handling guest concerns. Introduce him/herself to VIPs and Suite guests within 24 hours of boarding. Identify wine drinkers and wine lovers early in the cruise and guide his team to make good recommendations and practice up-selling.</li>\n</ul>\n<ul>\n<li>Responsible for the programming and proper execution of the &#39;Blend&#39; program (KODM and NSDM only). Ensuring that all equipment, including audio-visual, and collateral materials are up-to-date and set up 15 minutes prior to opening.</li>\n</ul>\n<ul>\n<li>Hosts and ensures proper set-up of all wine tastings, &#39;Sip &amp; Savor&#39;, daily wine blending seminars at Blend, spirits &amp; cigar tastings, etc. Work closely with Culinary team on wine and food pairing dinners and special events as instructed by the Cellar Master.</li>\n</ul>\n<ul>\n<li>Lead beverage service experience in the Specialty restaurants and Main Dining Rooms during all meal periods. Ensure proper mise-en-place are set up ahead of service.</li>\n</ul>\n<ul>\n<li>Assist on any project as assigned by the Cellar Master or Beverage Manager.</li>\n</ul>\n<ul>\n<li>Ensure that all reporting to the Cellar Master/Beverage Manager is completed in a timely manner.</li>\n</ul>\n<ul>\n<li>Involve in all beverage wine events, tastings, sailaways, and beverage seminars.</li>\n</ul>\n<ul>\n<li>Time permitting, attend daily operational meeting with Beverage Department management.</li>\n</ul>\n<ul>\n<li>Attend daily menu briefings by the Chef(s) and ensure all Wine Attendants are present, followed by a briefing with the Cellar Master or Beverage Manager.</li>\n</ul>\n<ul>\n<li>Attend weekly beverage staff meetings.</li>\n</ul>\n<ul>\n<li>On a daily basis, make an effort to check in with every member of the wine service team of his/her area and monitor their overall operation and mood.</li>\n</ul>\n<ul>\n<li>Assist the Cellar Master on the overall training of the Bar team, as well as the Dining Room Stewards. Training should include – but is not limited to – wine knowledge, spirits knowledge, product knowledge, selling techniques, pouring styles, correct wine service, customer service, and the art of upselling.</li>\n</ul>\n<ul>\n<li>Ensure cleanliness is maintained in the wine cellar and the wine displays as per public health standards.</li>\n</ul>\n<ul>\n<li>Ensure wine dispensing facilities are maintained at company standards and meet or exceed USPH requirements. In addition, inspect wine bar and lounges in respect to physical condition, equipment condition, and presentation and ensure prompt repair and maintenance through proper use of job orders. Includes being responsible for and maintaining garbage separation guidelines.</li>\n</ul>\n<ul>\n<li>Provide periodic feedback on beverage runners to the Cellar Master. Create realistic goals and set objectives for the team and follow up. Promote innovation and change.</li>\n</ul>\n<ul>\n<li>Ensure effective floor supervision and monitor grooming and personal hygiene of the team.</li>\n</ul>\n<ul>\n<li>Counsel non-performers and do not hesitate in disciplining in accordance with company policy.</li>\n</ul>\n<ul>\n<li>Ensure and record a proper recording of custom’s count as required for reporting.</li>\n</ul>\n<ul>\n<li>Actively participate in the safety and accident prevention programs, including weekly boat/emergency drills.</li>\n</ul>\n<ul>\n<li>Comply with and cause to comply with House Rules as stated in MR-1000.</li>\n</ul>\n<ul>\n<li>Maintain a consistent application of disciplinary procedures.</li>\n</ul>\n<ul>\n<li>Represent the Cellar Master in his/her absence.</li>\n</ul>\n<ul>\n<li>Every Hotel Officer shall possess a certificate of competency of Life boatman.</li>\n</ul>\n<p>Financial responsibilities:</p>\n<ul>\n<li>Achieve or exceed Bar Revenue and Cost objectives for the established cruise program targets.</li>\n</ul>\n<ul>\n<li>Assist the Cellar Master in creating new opportunities and maximizing existing ones to generate extra revenue. Recommend measures to control/reduce costs and ensure that the operational cost budgets are strictly adhered to.</li>\n</ul>\n<ul>\n<li>Work closely with the Cellar Master in regards to inventory taking, cost control, loading, ordering, and storing of wines. Follow proper accounting procedures, requisitions, transfers, and reconciliation of daily wine sales for assigned outlets.</li>\n</ul>\n<p>Skills, Knowledge &amp; Expertise:</p>\n<ul>\n<li>Builds strong teams and encourages collaboration.</li>\n</ul>\n<ul>\n<li>Must be highly versed in beverage cost control, profit &amp; loss, and upsell techniques.</li>\n</ul>\n<ul>\n<li>Leading by example and provides regular and focused performance feedback, thus creating a dynamic team.</li>\n</ul>\n<ul>\n<li>Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction.</li>\n</ul>\n<ul>\n<li>Fosters regular and structured communications within the Cellar Master and Beverage Team.</li>\n</ul>\n<ul>\n<li>Maintains visible presence throughout the department at all times and encourages meaningful and strong guest interaction by the Sommelier and the Beverage team.</li>\n</ul>\n<ul>\n<li>Promotes efficiencies in time management and resources through holding structured, documented, and concise meetings and inspections.</li>\n</ul>\n<ul>\n<li>Exercises emotional intelligence to communicate effectively throughout all levels of the operation.</li>\n</ul>\n<ul>\n<li>Instrumental in accurate and effective budgeting.</li>\n</ul>\n<ul>\n<li>Ensure to provide ‘collaborative leadership’ and feedback across all aspects of the wine operation, thus maintaining set standards and execution of relevant policies and procedures.</li>\n</ul>\n<p>Desired Skills &amp; Experience:</p>\n<ul>\n<li>Requires extensive working wine knowledge with a minimum of WSET I certification or similar (ISG, CMS, or IMW). WSET Level II or higher is preferred.</li>\n</ul>\n<ul>\n<li>Minimum of 3 years’ experience in managing a beverage service operation is required (Four-star and above: Hotel Resort, Restaurant); or two years of experience in managing a beverage service operation on a cruise ship is required.</li>\n</ul>\n<ul>\n<li>Current knowledge of the US Vessel Sanitation Program (U.S.P.H.).</li>\n</ul>\n<ul>\n<li>Exceptional communication and interpersonal skills.</li>\n</ul>\n<ul>\n<li>Excellent computer software skills required (Word; Excel; Outlook, etc.).</li>\n</ul>\n<ul>\n<li>Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage – Dutch, Spanish, or German.</li>\n</ul>","enriched_at":1778115883407},{"id":"job_0249f65d-dee","title":"SBN - Executive Sous Chef","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/30319362-7e90-4dcb-b353-b599afe889aa","location":"New York, New York","job_type":"fixed term contract","experience_level":"senior","work_arrangement":"onsite","category":"Operations","description":"<p>Job Description:</p>\n<p>Management of all shipboard food preparation to ensure that the line&#39;s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.</p>\n<p>The Executive Sous Chef is responsible to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management.</p>\n<p>Key Responsibilities:</p>\n<p>Assists the Executive Chef in his duties.</p>\n<p>Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.</p>\n<p>Evaluate assigned galley staff as per Seabourn personnel policy.</p>\n<p>Assist in training sessions for galley staff that is involved in food preparation.</p>\n<p>Oversee the care, treatment and training on galley equipment.</p>\n<p>Control inventory and maintenance records of durable (non-food) items.</p>\n<p>Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.</p>\n<p>Maintain log sheet of all liquors and wines for food preparation in galley.</p>\n<p>Actively involved in yield and portion control in conjunction with Executive Chef.</p>\n<p>Assist in training sessions for galley staff that is involved in food preparation.</p>\n<p>Ensure that waste control is in place, grocery breakage minimized and garbage separation followed.</p>\n<p>Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.</p>\n<p>Public Health:</p>\n<p>To be familiar with and execute the Seabourn HESS-MS appropriate to their position.</p>\n<p>Control and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.</p>\n<p>Maintain physical spot checks in all fresh produce fridges in Main Galley.</p>\n<p>Supervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimize waste.</p>\n<p>Skills, Knowledge &amp; Expertise:</p>\n<p>Education:</p>\n<p>Formal degree in food management from a recognized International culinary institution.</p>\n<p>Proof of continuing education translated in certificates or letter of participation in specialized courses.</p>\n<p>Strong command of the English language combined with writing skills.</p>\n<p>Experience:</p>\n<p>5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.</p>\n<p>2+ year in same or similar position.</p>\n<p>Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.</p>\n<p>Knowledge, Skills &amp; Abilities:</p>\n<p>Preferred knowledge of cruise ship-catering operation.</p>\n<p>Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation&#39;s regulations and procedures.</p>\n<p>Effective planner, problem solver and ability of successful implementations.</p>\n<p>Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience.</p>\n<p>Benefits:</p>\n<p>Physical Demands:</p>\n<p>For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.</p>\n<p>Must maintain physical fitness to perform tasks associated with job.</p>\n<p>Travel Requirements:</p>\n<p>Passport – valid for a minimum of 6 month</p>\n<p>Flag state issued seaman book</p>\n<p>General flag state or flag state approved marine fitness medical United States C1/D visa</p>\n<p>English Marlin test at minimal score of 80%</p>\n<p>Pre-employment medical examination</p>\n<p>Working Conditions:</p>\n<p>Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.</p>","enriched_at":1777323861559},{"id":"job_c4889bd8-a90","title":"HAL - 2nd Commis Pastry - UPL","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/4abd1181-9b8e-4929-aea2-563842b2f7ee","location":"Manila","job_type":"fixed term contract","experience_level":"senior","work_arrangement":"onsite","category":"Operations","description":"<p>Handles and prepares food for service to guests and crew according to the company’s menus and recipes.</p>\n<h3>Key Responsibilities</h3>\n<p>Assist in the preparation of all pastry according to company recipes. Properly utilize, maintain, and return equipment and utensils to prevent damage, loss, or undue maintenance. Report any malfunctioning equipment or furnishings in need of repair or refurbishing to Pastry Chef. Follow guidelines and instructions established by Pastry Chef. Maintain a high level of productivity, cleanliness, and sanitation throughout entire work shift. Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed.</p>\n<p>Meet or exceed the daily job tasks. Meet or exceed utilizing company resources and ensure the correct use. Meet or exceed company recipes and standard operating procedures are in compliance. Meet or exceed company required trainings. Ensure proper maintenance of company property. Cleaning standards need to be followed in assigned workstation to ensure good appearance and condition of these areas. Perform other job-related functions as assigned.</p>\n<h3>Core Capabilities</h3>\n<p>Good listening skills and able to follow instructions. Shows initiative in performing culinary tasks. Asks questions if tasks are unclear. Team player.</p>\n<h3>Skills, Knowledge &amp; Expertise</h3>\n<p>At least 1 year work experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Experience in high volume operation of at least 100 meals per service. Holds a National Certificate in Pastry. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. Marlin&#39;s Test score of 60 is required.</p>","enriched_at":1777151392482},{"id":"job_7beb3236-3bf","title":"SBN - Food & Beverage Runner - SBI","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/ebc7d9a7-b554-4425-847d-8209755ebd3e","location":"Jakarta","job_type":"fixed term contract","experience_level":"entry","work_arrangement":"onsite","category":"Hospitality","description":"<p>The Food and Beverage Runner plays a pivotal role in ensuring exceptional dining experiences for our guests.</p>\n<p>This role involves providing fine services from behind the Colonnade Buffet during breakfast and lunch, and assisting during dinner service to swiftly deliver food and beverages to the Main Restaurant via service trays.</p>\n<p>Key responsibilities include acting as a brand advocate, communicating clearly and professionally with guests and team members, demonstrating knowledge of basic cuts of meat and cooking methods, and maintaining high service standards.</p>\n<p>The ideal candidate will have exceptional customer service skills, be able to thrive in a fast-paced environment, and possess a keen eye for detail.</p>\n<p>As a Food and Beverage Runner, you will be responsible for maintaining attentiveness and patience when interacting with customers, ensuring a positive guest experience.</p>\n<p>You will also be required to confidently carry up to three plates and move gracefully within the dining environment, safely carry serving trays with up to eight covers, and exhibit positive body language and maintain a genuine smile, even in high-pressure situations.</p>\n<p>Applicants should have experience in working with an international clientele, adapting to diverse guest needs, and demonstrate self-discipline and strong communication skills with guests and other departments.</p>\n<p>A self-motivated, detail-oriented approach to work is essential, as is the ability to collaborate effectively as part of a team and show flexibility and adaptability in response to changing situations.</p>\n<p>In terms of skills and knowledge, the ideal candidate will showcase a solid working food knowledge of classical cuisine, including being able to identify and recognize international food and beverage items by name and their related allergens.</p>\n<p>Good organizational and multitasking skills, with the ability to perform well in a fast-paced environment, are also essential.</p>\n<p>Excellent presentation skills, a positive attitude, and high standards of personal hygiene are also required.</p>\n<p>Finally, excellent proficiency in spoken and written English language skills is necessary.</p>","enriched_at":1777151246710},{"id":"job_5e1cf873-078","title":"SBN - Service Utility - CTI","source_url":"https://hollandamericagroup.pinpointhq.com/en/postings/c431c9ff-deba-4e24-934a-7f910ae7f8c5","location":"Bangkok","job_type":"fixed term contract","experience_level":null,"work_arrangement":"onsite","category":"Operations","description":"<p>Under general supervision, Service Utilities execute and assist with all food and beverage related preparation, services, and cleanup duties to help maintain an overall smooth running operation.</p>\n<p>The Service Utilities play an important part in the success of the overall service operation. The crucial contributions gained from these positions make it possible to achieve the standard of service expected from our guests.</p>\n<h3>Key Responsibilities</h3>\n<ul>\n<li>Deliver requisitioned items to all Restaurants, bars, and lounges and store the content properly.</li>\n<li>Assist service staff in the preparation and cleanup duties for all restaurants, pantries, and assigned galley areas to ensure each location is kept up to public health standards.</li>\n<li>Collect and organize all restaurant equipment throughout the vessel and relocate the items to their appropriate outlets and lockers.</li>\n<li>Assist waiters with secondary service tasks, including polishing duties and general checkouts of outlets.</li>\n<li>Polish all silver items from the restaurant operation.</li>\n<li>Set up mise-en-place as directed by supervisors and outlined in the daily working schedules.</li>\n<li>Assist waiters in delivering food items and setting up dining accordingly.</li>\n<li>Comply with all company guidelines regarding uniforms and personal hygiene.</li>\n<li>Follow company standards and policies as outlined in the CBA booklet.</li>\n<li>Assist loading or luggage teams as per supervisor schedule.</li>\n<li>Familiarize themselves with the content of the HESS-MS.</li>\n<li>Segregate and remove garbage from venue outlets and sanitize garbage containers.</li>\n<li>Assist with the breakdown of trays at all dishwashing areas.</li>\n<li>Communicate any maintenance needs or concerns to their respective outlet supervisors.</li>\n<li>Assist bartenders with daily events and beverage stations.</li>\n<li>Attend weekly trainings regarding HESS or job-related risk assessments, including weekly crew drills.</li>\n<li>Maintain current knowledge of the ship&#39;s regular events and special events and special functions by reviewing the daily schedule to provide guests with accurate information.</li>\n<li>Follow all related procedures set by the company on a daily basis, while ensuring fellow coworkers abide by them.</li>\n<li>Responsible for deck setups and breakdowns as directed or scheduled.</li>\n<li>Assist with the cleanliness of decks and deck furniture.</li>\n<li>Ensure safe storage of all deck equipment, such as tables, chairs, umbrellas, and cushions according to safety regulations.</li>\n<li>Ensure the set-up and breakdown of Pier Service on specified days and manning the Pier as scheduled.</li>\n<li>Monitor deck service and assist service staff if needed.</li>\n<li>Assist Restaurant outlets for distributing food trays to service stations and the collection of soiled trays back to the dishwashing areas.</li>\n<li>Perform other related duties as assigned or as directed by ships management.</li>\n</ul>\n<h3>Skills, Knowledge &amp; Expertise</h3>\n<p>Education:</p>\n<ul>\n<li>High School diploma or similar</li>\n</ul>\n<p>Experience:</p>\n<ul>\n<li>Work experience within the Hotel industry. Cruise ship experience preferred.</li>\n</ul>\n<p>Knowledge, Skills &amp; Abilities:</p>\n<ul>\n<li>Strong command of the English language combined with good written skills. Ability to work in a team.</li>\n<li>Basic F&amp;B knowledge of beverage operations and service.</li>\n<li>Knowledge of public health and sanitation regulations/procedures.</li>\n</ul>\n<h3>Benefits</h3>\n<p>Physical Demands: For the safety of yourself and others on board, certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.</p>\n<p>Must maintain physical fitness to perform tasks associated with job.</p>\n<p>Travel Requirements:</p>\n<ul>\n<li>Passport – valid for a minimum of 6 months</li>\n<li>Flag state issued seaman book</li>\n<li>General flag state or flag state approved marine fitness medical United States C1/D visa</li>\n<li>English Marlin test at minimal score of 80%</li>\n<li>Pre-employment medical examination</li>\n</ul>\n<p>Work conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours, there are strict rules which all members of the ship&#39;s company need to adhere to as stipulated by the Master&#39;s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.</p>","enriched_at":1777151211208}],"category_normalised":[{"category":"operations","count":82},{"category":"engineering","count":6},{"category":"hr","count":3},{"category":"sales","count":1},{"category":"finance","count":1}],"velocity":{"weeks":[{"week_start":"2026-04-20","count":121},{"week_start":"2026-05-04","count":1},{"week_start":"2026-05-18","count":2},{"week_start":"2026-06-01","count":2},{"week_start":"2026-06-15","count":1}],"trend":"decelerating","wow_pct":-50},"momentum":{"recent_14d":1,"prior_14d":3,"growth_pct":-67,"classification":"stable"},"salary_vs_industry":{"company_median":null,"industry_median":null,"percentile":null,"sample_size":0,"by_region":[],"transparency_pct":0,"industry_transparency_pct":0,"transparency_warning":true},"market_share":{"company_jobs":127,"industry_total":127,"share_pct":100,"rank":1,"peer_count":1},"ai_exposure":{"occupation_weighted_score":0.038,"skill_weighted_score":0.019,"top_exposed_titles":[],"top_exposed_skills":[{"skill":"Communication","count":3,"score":0.072},{"skill":"Leadership","count":4,"score":0.022},{"skill":"Food Safety","count":3,"score":0},{"skill":"Food Preparation","count":3,"score":0},{"skill":"Problem Solving","count":3,"score":0}]},"peer_set":[],"skills_lq":[],"geographic_shift":{"current":[{"region":"United States","count":45,"share_pct":35.4},{"region":"APAC","count":35,"share_pct":27.6},{"region":"Unknown","count":32,"share_pct":25.2},{"region":"India","count":15,"share_pct":11.8}],"emerging":[],"shrinking":[{"region":"United States","recent_30d":2,"prior_30d":43,"growth_pct":-95},{"region":"APAC","recent_30d":1,"prior_30d":34,"growth_pct":-97},{"region":"Unknown","recent_30d":1,"prior_30d":31,"growth_pct":-97},{"region":"India","recent_30d":0,"prior_30d":15,"growth_pct":-100}]},"seniority_anomalies":{"exec_recent_30d":0,"exec_prior_90d_avg":1.7,"exec_growth_pct":-100,"notable_exec_hires":[]},"posting_dynamics":{"median_days_open":22,"industry_median_days_open":null,"long_open_count":0,"closure_rate_pct":27}}}}