Cook I

Position Summary: 

The successful Cook I - will be friendly and efficient while providing buffet maintenance and replenishment, running food from galley to appropriate areas, and assisting in the routine cleaning of galley and buffet areas.

Duties and Responsibilities:

Provide exceptional hospitality to coworkers and guests as prescribed in our RESPECT service system.

Responsible for buffet maintenance and replenishment.

Maintains accurate rotation of food to assure top quality and freshness.

Responsible for reading and understanding ticketing system to deliver trays of food to the proper location.

Efficiently and promptly deliver hot and cold food items to the dining cabin from the galley.

Receive and organize hot line food orders; portion, arrange, and garnish food for service.

Assist in routine cleaning of galley including daily cleaning of equipment and implements, sanitizing food preparation surfaces, and mopping floors.

Maintain uniform and personal grooming in compliance with appearance standards.

Other Duties and Responsibilities

Additional job duties as assigned.

Requirements & Qualifications:

At least one (1) year of previous kitchen/culinary experience preferred.

High school diploma or equivalent preferred

Energetic and enthusiastic personality essential

Will be closely supervised; must be able to take direction.

Must be able to effectively understand and convey written and verbal information to coworkers and guests.

Must possess a service orientation – actively looking for ways to help others.

Will work for extended periods without sitting.

The nature of the work may be strenuous, and the work environment may be warm.

Required to lift and move heavy items such as cases of provisions and large containers of prepared foods.

Will be required to be available for work on all major holidays.

Must meet minimum state age requirements.

Physical Requirements:

Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.

Ability to stand and walk for extended periods, frequently throughout a shift.

Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.

Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.

Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.

Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.

Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.

Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.

Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.

Successfully complete vessel-specific safety and emergency training.

Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment:

Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.

Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.

Must be able to safely perform duties while the vessel is docked or underway.