A Cruise West corporate Chef will phone interview me (galley position). I made it past the initial phone interview, but that one was easy. For the sake of not winding up with unqualified people onboard, I hope it's NOT easy. I certainly don't want to blow it, while being straight with him, as he would expect no less, so any advice as to what I might expect please DO TELL.
I've yet to work pro for a cruise line, so:
REASONS QUALIFIED FOR CRUISE SHIP WORK (and a little about the cruise line interviewing) SKIP TO LEAVE ADVICE if you like ; )
I am uniquely qualified as I've sailed with some true world sailors and extensively traveled overland- camping in tents/trailers (lots of experience living in close quarters and at sea) not to mention now having the culinary school and hotel cooking experience required, and experience working with people hands on as a salesperson and activity director in nursing homes.
I'm very much looking forward to the "marathon" work schedule to prove to myself I've really got what it takes (not that working in pro kitchens for up to two weeks straight with no vacation for two years was a walk in the park).
If anyone has worked for Cruise West I would love to hear from you (or anyone that might help to get ready for a tough phone interview)! I believe they are the largest "small ship" cruise company in North America. Working on a ship with max. guests of 114 will be excellent experience in multi-tasking with lots of guest interaction too. It must be difficult for them to find ALL well-rounded crewmembers. I believe I'm a perfect fit and wish to put my best foot forward. Thank you all for helping me out so far and any further help. Someday I'll be back here helping out too. Many thanks and sorry for talking your ears off here, I'm obviously very excited about this opportunity!