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Galley Utility

Galley Department

Profession Name: Galley Utility Also known as: Dishwasher, Galley, Kitchen Cleaner Promoted position: Third Cook Average Wage: 700 USD Receives tips? No Average Working Hours: 70 hours per Week Night-shift rotation? Yes English proficiency needed: Intermediate

The galley utility is primarily responsible for the maintenance and upkeep of the dish station in the galley. They will be washing all pots, pans, silverware, service items, and glassware for each meal served on board (breakfast, lunch and dinner). The galley utility will also be required to keep their work station clean and sanitary as well as assist in general galley cleaning projects.

Must be able to properly pre-rinse, pre-soak, rinse, wash and sanitize each type of plate, silverware, pot, pan, utensil, and glassware. May be asked to participate in the actual cooking, preparation, or plate-up of food items as a member of the galley team. May be required to assist in the handling of luggage during embarkation days.

JOB REQUIREMENTS

Must be hardworking, flexible and willing to communicate effectively with the Chef and other crew members, with the ability to effectively present information in one-on-one and small group situations. Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.

Bending, climbing, repetitive motion, and heavy lifting are requirements and every crew member works varied shifts, which may reach 12 hours a day, every day while on board. All crew must be physically able to lift 50 pounds repetitively. Noise level is moderate to high.

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Galley Utility

• United States
• @Viking Cruises posted 4 months ago
• Posted : November 15, 2023 -Accepting applications
• View(s) 1973
• Job ID 18004
• Career Level Staff
• Experience 1 Year
• Gender Male/Female
• Industry Galley
• Qualifications Certificate

Job Description

WORKING WITH VIKING

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family.

PURPOSE OF POSITION

• The Galley Utility cleans and maintains the galley on a daily basis, in accordance with Viking’s Standard Operating Procedures (SOPs) and the cleaning schedule established by the Supervisors onboard.

YOUR RESPONSIBILITIES

• Handle all cleaning materials, chemicals and machinery necessary for daily operations.
• Demonstrate the ability to work with the cleaning equipment and machinery assigned to the ship.
• Ensure the cleanliness, maintenance and upkeep of all galley cleaning equipment.
• Only make use of the ship’s authorized chemicals, in accordance with relevant SOPs and as instructed by Supervisors.
• Ensure that equipment loss and damage are minimized and report any damages to the Head Cleaner.
• Ensure that all areas of responsibility comply with Public Health Policies and Procedures, at any given time.
• Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.
• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
• Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.
• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
• Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.
• Have full knowledge about safety & security procedures and operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
• Demonstrate the ability to perform other duties as assigned by the relevant Supervisor.

This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE

• Experience and/or training in the hospitality field are preferred.
• Must be physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.
• Fluent in English – must have excellent English communication skills to clearly interpret and orate documents. The ability to speak additional languages is an advantage.
• Flexible, stress resistant, committed team player and exceptional work ethic is required.
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.
• Must be able to lift up to 50 lbs. (30 Kilos) on a daily basis and be able to work a minimum of ten hours per day, seven days a week; must be able to stand on feet for a long period of time.

GUIDELINES AND REGULATIONS

• Follow Standard Operating Procedures & STAR Service Standards.
• Ensure appropriate clothing and appearance according to Viking’s Image & Uniform Standards.
• The company reserves the right to change/extend this job description if necessary, at any point of time during his/her employment.

Required skills

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A day in the life of a Galley Utility

• 15 September 2014

Good morning everyone. It is 3.30 am and I am surprised that someone else is up at the same time as me? Well, as you're here, why don't you come and see what I do in my job as a Gallery Utility.

First, I need a quick cup of coffee but breakfast will have to wait until the crew mess opens. By now, the bakery is already busy and the breakfast cooks are starting their duties. I need to sign in with the Assistant Kitchen Steward, who will give me my assignment for today.

You may or may not be familiar with some of the United States Public Health regulations so I'll exlain them to you. There is a bucket system, where on all work stations there needs to be buckets prepared with a number of different mixtures to be used for cleaning. It's nickname is the 3 bucket system, 1 bucket has soap and hot water, 1 has just hot water for rinsing in it and lastly the bucket with the water and chlorine to sanitize the just cleaned area.

My first task is to fill up all the buckets. We have measuring cups so that we can measure the right amount of chlorine and the buckets are marked to show us where the water level needs to be filled up to. Each bucket gets a new, clean rag every time.

When one of the cooks starts or ends using the preparation table in his/her section, they do not only need to clean the area, but also sanitize it with the chlorine and water mixture that we have just prepared.

Some of my colleagues are assigned to clean the floors around the hot counters, before the breakfast cooks starts to prepare the breakfast orders from the guests.

In the areas where work will start later on in the day, such as the cold galley, pastry workstation and the fish, meat and poultry work stations, it is our task to clean the walls, floors and the walk-in fridges.

While it is the job of the cooks to keep their walk-in fridges organized and in order, we have to clean the shelves and the floors. In this area we again have to do a number of cleans using different mixtures so firstly we clean with hot water and soap, then rinse with hot water and then sanitize with the chlorine/water mix we prepared earlier.

We carry out these cleaning duties until 6.00 am and then we get a half an hour break to go for breakfast in the crew mess.

Of course there is more than one galley onboard the ship and today, I have been assigned to the galley of the speciality restaurant, which only opens in the evenings. Also there, I need to clean the walk-in fridge and floors. The equipment, such as the convection oven, stove and grill would of been cleaned last night after service.

Next week I will be on an evening shift which I like much better. On the other hand, my duty ends today at 15:00 and then hopefully I will be able to go ashore for a few hours.

I hope you enjoyed your day with me, see you soon.

Rasyid Musa, Malaysia

• Read more Job Diaries here

GALLEY UTILITY

REPORTS TO: Executive Chef

The Galley Utility is responsible for the handling, transport and cleaning of food, food service equipment, utensils and areas in the galley and dish-wash area of the galley under the direction of the Executive Chef while maintaining proper galley sanitation and safety standards.

ESSENTIAL DUTIES & RESPONSIBILITIES:

Works according to the Core Values of True Alaskan Hospitality as defined in our Mission Statement: “Immerse each guest in personable and unsurpassed level of service we call True Alaskan Hospitality”.

• Responsible for the proper cleaning procedures in the dish-wash area including but not limited to pre-rinse, pre-soak, wash, rinse and sanitize of all types of plate, silverware, pots and pans, utensils and glassware (except bar glassware).
• Implementing and executing food handling and cleaning procedures in accordance with the Alaska Department of Environmental Conservation regulations in the galley as outlined in the Safe Food Handling Manual and Cleaning Specifications Guide. Assist with trash removal and disposal.
• Follows prescribed hours set forth by the vessel’s daily roster.
• Holds a position on the Vessel’s Emergency Station Bill.
• Maintain awareness of basic safety rules, workplace safety and respect for the environment.
• Commit to understanding terrain and vessel itinerary.
• Perform other duties as assigned.

MINIMUM QUALIFICATIONS:

• Must be minimum 21 years of age.
• High school diploma or equivalent GED
• Alaska Food Worker Card issued by DEC.
• Must pass a security background check and DOT drug test.
• 6 Months experience in the culinary or restaurant industry within the last 2 years.

DESIRED QUALIFICATIONS:

• Culinary certification through school or previous company preferred.
• Proven team player and have a Can-Do attitude.
• Organized, even tempered.
• Strong interpersonal skills and guest service aptitude.
• Strong communication skills: verbal, non-verbal and written.
• Ability to take directions and work with a diverse team.
• Ability to interpret and follow rules, policy and procedures.
• Ability to maintain composure with courteous and professional demeanor.
• First Aid and CPR Certification.

TRAITS & CHARACTERISTICS:

• Strong commitment to safety.
• A genuine desire to serve the public.
• Positive, personable and professional demeanor.
• Adaptive to learning new skills and knowledge.
• Adaptive to changes in a progressive work environment.
• Strong record of being organized, dependable and punctual.
• Strong conflict resolution skills and ability to work within a diverse workforce.

COMMUNICATION:

It is strongly recommended that applicants have access to a computer and a mobile phone during the entire hiring process.  We expect to hear from candidates within a few days of our communication (request for interview, documentation, follow up, etc.) Recruitment process cannot continue if the candidate is not responsive.  Please note that how you communicate with a potential employer is part of the evaluation process.  Always be polite, prompt and professional when communicating with the office.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Crew stays in shared quarters onboard with little privacy and relatively constant vibration and engine noise often for long periods of time.  This is a fast-paced and dynamic work environment with a diverse workforce. Crew may be moved from one vessel to another at the discretion of Management. Due to remote locations of vessel routes, internet connectivity is limited.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS:

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.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the vessels in Alaska and extended stay up to 5 months on board is required.  Must be physically able to work a typical workday of about 10-14 hours per day, seven days a week.  Environmental conditions generally include ambient inside temperature, ambient inside lighting, ambient to loud noise levels, all weather conditions, occasional use of required protective clothing including raingear and life preserver. Occasionally required to lift and/or move up to 50 pounds.  Ability to walk on uneven deck surfaces crossing from vessel to vessel.  Physically able to climb a 7-foot vertical ladder and fit through a 28-inch escape hatch.

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Galley Utility

Job description.

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Key Accountabilities

• Major target is to keep the galley clean. He/She is responsible for his/her immediate working area and/or as the Executive Chef delegates.
• All Utility Men working in the Galley report directly to the First Cook. The entire kitchen staff including the Utility/Cleaner is subordinate to the Executive Chef and ultimately to the Hotel Manager.

Subordinate Personnel

Areas of responsibility.

• He/She washes properly all china, silver and glassware and cleans all pots, pans and equipment, etc., as well as the general cleaning of galley. He/She cleans fruit, vegetables, potatoes, etc.
• He/She assists Cooks with breakfast, lunch and dinner service to ensure an efficient Food Service for pax and crew.
• He/She assists Cooks in all tasks to ensure an efficient breakfast, lunch and dinner service.
• He/She washes and cleans all pots, pans and equipment, etc.
• He/She cleans and sanitizes the whole galley, fridge, freezer, including floors, walls, steps leading below and elevator according the USPH standard.
• He/She cleans all vegetables, potatoes, etc. and/or as delegated by the Executive Chef.
• He/She assists in taking food and utensils needed for breakfast, lunch and dinner service to the respective service area.
• He/She assists in all work as delegated by the Executive Chef.
• He/She is aware of all fire, safety and emergency procedures.
• He/She takes part in storage of food when required
• He/She takes part in luggage handling when required.
• He/She performs other duties if necessary, since above stated describe only a regular working day.
• He/She assists in loading and unloading during the storage of food, beverages, consumables etc.
• He/She is available to work overtime if requested.

Cleaning and Maintenance

• He/She is responsible for the proper cleaning and sanitary matters of his/her working area and/or as delegated by the Chef.
• He/She handles all working material and equipment with the necessary care and keeps it well cleaned.
• He/She reports all necessary repairs to his/her Superior.
• He/She is familiar with proper sanitation procedures and follows U.S. Public Health requirements.

Daily Routines for Utility/Cleaner – Galley

• Washes pots, pans, utensils and equipment
• Cleans vegetables, potatoes and salads as required by Cooks
• Assists Cooks as required
• Assists service staff in returning luncheon items
• Washes, rinses and sanitizes whole galley after lunch including floor
• Assists Cooks as needed
• Checks all fridges, freezers and stores
• Cleans and arranges them
• Washes, rinses and sanitizes whole galley after dinner including floor

Following duties to be followed according to Executive/Chef

• General cleaning
• Cleans out all fridges, freezers and storeroom, then washes, rinses and sanitizes them