Cook

Principal Responsibilities:Prepare all food products including specialty diets to meet dietary or nutritional handle and store all food products and equipment in accordance with sanitary standards and safety a variety of menu items switching meals on the weekly menu to accommodate products in menu to effectively plan prepare and use leftover quality assurance on all food products rejecting any items that are damaged or grocery orders to complete the menu and daily closely with Captain to ensure vessel food budgets are standard cooking equipment and use kitchen and cooking utensils for large quantity food galley equipment kitchen appliances and work areas in order to ensure cleanliness and functional coordinate perform and complete multiple duties in a timely interact with people of all ages and from all social cultural ethnic economic and educational the physical requirements of the position work within the established working conditions of the :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 to understand and follow safety and work-related instructions is physical activities include walking standing balancing climbing bending stooping lifting (up to 40 lbs.) reaching and pushing/pulling handling/digital dexterity talking hearing and be able to withstand exposure to hot surfaces and food various odors enclosed areas and may be exposed to smoke or be 18 or older to board a have Transportation Worker Identification Credential (TWIC) or be able to attain be able to speak read and write in the English language per USCG be able to be away for extended periods of time as schedules are generally 28 days away and 14 days home.