He Cook ensures a successful link between the Chef Tournant and the area of
responsibility. His/her primary role includes a professional, hands-on approach, which
involves: leading, training, and demonstrating exemplary culinary skills and knowledge.
He/she is directly responsible for all culinary aspects in the kitchen and staff including
inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is
accountable for ensuring all NCL policies, procedures, and recipes are followed consistently.
He/she is responsible for documenting and communicating with the Chef Tournant and/or
the Executive Chef’s personal assistant in regards to variances, exceptions, and
maintenance issues. The Cook is responsible to be prepared for additional culinary
contingencies, which may occur within his/her outlet or in another outlet/venue.

In order to consistently exceed guest expectations and provide the highest levels of product
and services, additional duties and responsibilities may be assigned as needed.