***Hiring for 2020 Season***
Our overnight cruises division American Queen Steamboat Company specializes in overnight cruise vessel management and operations. Steamboat/riverboat overnight cruises along America’s rivers and inland waterways are a resurgent part of the American experience.
For consideration, all applicants must copy and paste this link into a new browser window and complete: https://www.cindexinc.com/c/6E6B8A
The 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.
Duties & Responsibilities
- Coordinates with Executive Chef, Executive Sous Chef and Sous Chef action plan for meal period.
- Inspect pre-opening progress and direct/assist as needed to ensure that all food operations meet or exceed standards and passenger expectations.
- Responsible for supervision and administration of line cooks and utility during meal period.
- Ensure that all Galley departments are always in full compliance with all company, United States Coast Guard and Federal Drug Administration rules and regulations at all times.
- Participate in pre shift and post shift line meetings.
- Ensure that all food specifications and presentations are adhered to during meal period.
- Daily attention to all cost control systems.
- Meet and exceed passenger expectations by ensuring departments provide “yes I can service”
- Maintain compliance with the company grooming and uniform standards
- Demonstrate a leadership style conducive to exceeding standards and maximizing crew retention
- Asset as needed in all mandated inventories and orders.
- Participate and ensure participation of all USCG mandated drills and emergency procedures as directed
- Ensure behavior and performance supports the company’s Mission
- Follow company values in responding to others in work situations
- Meet “standards for service” behaviors
- Use recovery steps to respond to others who are dissatisfied
- Make hospitality standards an important part of day-to-day duties
- Be a STEAM System example for others
- Other duties as directed
Minimum Qualifications & Requirements
- HS Diploma or Equivalent Required
- Professional Certification(s) or License:
- Valid Transportation Worker Identification Credential (TWIC) if applicable, and/or ability to obtain and maintain
- Copy of DD214, if Veteran status
- Skills & Abilities:
- Excellent verbal and written communications skills
- Two years full service operations
- Experienced in supervision & training of employees
- Cruise industry experience preferred
- 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.
The majority of work is performed in a Marine environment in both indoor and outdoor conditions with exposure to various temperatures and weather conditions, along with a moderate to loud noise level.
The Marine operation is subject to varied wake and motion.
Positions both live and work onboard a vessel, on a rotational basis for consecutive port-to-port voyages during the regular season.
- • Ability to stand and walk on nearly a constant basis
• Ability to bend, rotate and reach frequently
• Ability to carry, push/pull and/or lift materials weighing upwards of 50 lbs
• Ascending/descending stairs or ladders safely
• Ability to manipulate/handle/grip materials required to perform job
• Ability to maneuver through/in/around small and/or confined areas within the vessel
• Must be able to maintain both static and dynamic standing balance to complete various duties associated with job
• Must be capable of performing emergency duties as listed in the vessel’s station
• Crew bed/bunk equipment are rated for 250 lbs maximum per bunk; a person’s weight must be 250 lbs or less in order to be considered for employment onboard the vessel