Cook

Summary: At Allen Marine, we offer several avenues of food service to our guests, aboard the vessels, grab-n-go, and at the lodges. For example, Alaskan culinary experience, lunch boxes, and pastries aboard the vessel and Orca Point Lodge. As a cook you are responsible for the transport, inventory, safety, and sanitization of all food production, this will be at the direction of the Sous Chef. Our focus is to provide a quality, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. Employees must be 18 years of age. This position is both shoreside and lodge-based.
 

Essential Duties & Responsibilities:

• Maintain a clean appearance and uphold positive cultural standards.
• Always be presentable, professional, and kind on duty.
• Work at the direction of the Sous Chef and Food and Beverage management team.
• Maintain a positive and professional approach with coworkers and guests.
• Food production, inventory, storage, and sanitation processes.
• Ensure all food and beverage products are being prepared and plated based on company recipes and standards.
• Rotate food inventory, check food storage temperatures, check food labels, and prepare inventory lists for the following day.
• Clean and sanitize all food prep and storage areas.
• Food health and safety regulations are our priority.
• Assist other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety.
• Ensure that the kitchen operates in a timely fashion that meet our standards.
• Enhance experience for guests by answering questions and assisting guests with specific problems/requests.
• Perform other duties as assigned under the supervision of the Manager.
   

Minimum Qualifications:

• Must be at least 18 years of age.
• Experience in food service is preferred.  
• Public speaking experience helpful.
• Must be able and willing to prepare recipes precisely as directed.
• Must be able and willing to prepare the same exact menu, with consistent quality and precision for each tour.
• Must have current certifications for Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers and CPR/First Aid.
• Must be drug free (pre-employment screening and enrollment in random drug testing program is Coast Guard required).
• Must be able to work long and varied shift hours, including weekends, holidays, and rotating days off. Must be flexible in meeting tour demands.
   

Traits and Characteristics:

• Must be able to maintain a professional attitude toward guests and coworkers.
• Must be able to greet and interact with guests in a friendly and personable manner.
• Must be able to work as a team with other crew to provide a quality experience for guests.
• Must be clean, well groomed, courteous, honest, punctual, and most important, reliable.
   

Work Environment:

Ability to work flexible schedule to include weekends and holidays.
 

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Occasionally required to lift and/or move up to 50 pounds.  Ability to walk on uneven deck surfaces crossing from vessel to vessel.