Cook II​/Line Cook

A successful Cook II is competent in food preparation and the production process. Contributes to general kitchen tasks such as receiving and storing provisions. A skilled cook is hospitable to coworkers and guests and operates safely and responsibly.

• Provide exceptional hospitality to coworkers and guests as prescribed in our RESPECT service system (RSS).
• Collaborate with the culinary team, including sous chefs and other line cooks, to ensure precise and efficient food preparation according to established recipes and standards.
• Work efficiently and effectively in a fast-paced kitchen environment, managing multiple orders simultaneously while adhering to established cooking times.
• Maintain attention to detail in all food preparation stages, ensuring that each dish meets our rigorous quality and taste standards.
• Manages leftover foods correctly; cover, label, date, and accurately store according to company standards.
• Adhere strictly to food safety and sanitation regulations, maintaining a clean and organized kitchen workspace.
• Embrace opportunities for skill development and learning, working collaboratively with the team to continually improve culinary techniques and knowledge.
• Maintain uniform and personal grooming in compliance with appearance standards.

• Additional job duties as assigned.

• At least two (2) year previous kitchen experience preferred
• High school diploma or equivalent preferred
• Energetic and enthusiastic personality essential
• 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

• 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 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.