Cook for River Liners (NY, USA)

Job Description

1st Cook acts as a right hand to the Sous Chef and is responsible for preparing and producing food items, a la carte, buffets, banquets, etc. to specified requirements set by the Executive Chef and Food & Beverage department. The 1st Cook is flexible; open-minded and confident to take over any section of the kitchen operation at any time. The 1st Cook’s goal is to ensure a high level of food quality, value, consistency, and satisfaction to the guests, while maintaining budgeted labor and staff.

Must be at least 21 years of age.
Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion and post-accident/incident testing.
Compensation starts at $185/day worked and goes up to $200/day worked after 90 days.

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