Cook

  Principal Responsibilities: Prepare all food products, including specialty diets, to meet dietary or nutritional restrictions. Prepare, handle, and store all food products and equipment in accordance with sanitary standards and safety guidelines. Create a variety of menu items switching meals on the weekly menu to accommodate products in inventory. Plan menu to effectively plan, prepare and use leftover food. Perform quality assurance on all food products, rejecting any items that are damaged or spoiled. Prepare grocery orders to complete the menu and daily requirements. Work closely with Captain to ensure vessel food budgets are maintained. Operate standard cooking equipment and use kitchen and cooking utensils for large quantity food preparation. Clean galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Effectively coordinate, perform, and complete multiple duties in a timely manner. Effectively interact with people of all ages and from all social, cultural, ethnic, economic, and educational backgrounds. Perform the physical requirements of the position, work within the established working conditions of the position.   Qualifications: High School education preferred. 2-5 years of related experience with food preparation in a large-scale food preparation setting, i.e., school cafeteria, military food service, restaurant required. Ability to understand and follow safety and work-related instructions is required. Required physical activities include walking, standing, balancing, climbing, bending, stooping, lifting (up to 40 lbs.), reaching, and pushing/pulling, handling/digital dexterity, talking, hearing, and seeing. Must be able to withstand exposure to hot surfaces and food, various odors, enclosed areas and may be exposed to smoke or steam. Must be 18 or older to board a vessel. Must have Transportation Worker Identification Credential (TWIC) or be able to attain it. Must be able to speak, read and write in the English language per USCG regulations. Must be able to be away for extended periods of time as schedules are generally 28 days away and 14 days home.