Casual Production Cook

CASUAL Production Cook

Location: Cape May, NJ

Pay Rate: $16.25 - $18.00 (plus $2.00 per hour premium)

Opening Date: February 3, 2025 Closing Date: Until Filled

I. POSITION SUMMARY
The casual Line Cook is responsible for performing a wide variety of functions required
in the daily operation of the food service aboard the vessel or landside in the production
kitchen. The work consists of food and beverage preparation (primarily cook to order),
requisition of supplies and operation and cleaning of all equipment within the food
service and beverage areas. All employees in this position are responsible for the
cleanliness of food and beverage areas and must wear appropriate uniform. Employees
must be familiar with, and comply with, Delaware or New Jersey State Board of Health
regulations regarding employee health, cleanliness, clothing and practices (Section 64-3)
as well as food care (Section 64-2 preparation, storage, protection, display and
service ).This casual position is part-time with no guaranteed minimum number of hours,
nor are there any guaranteed assignments.

II. ESSENTIAL DUTIES AND RESPONSIBILITIES
Prepares and/or cooks various menu items, as assigned, using standardized recipes
and/or guidelines
Receives, stocks and maintains adequate food and beverage supplies in
accordance with established par stock levels, at assigned locations
Practices proper safety and sanitary procedures
Maintains the cleanliness of work area including worktables, equipment, and floor
Ensures completion of all departmental forms accurately and honestly
Maintains, in good working order, all kitchen equipment including grill, hot
tables, ovens, ranges, slicer, deep fryer and turbo chef
Uses a variety of kitchen utensils and appliances as required in the daily
preparation of menu items
Assists in cleaning all kitchen/galley areas and equipment
Responsible for following established safety practices while performing duties to
protect self, co-workers, and the public from injury, illness, and minimizing
damage to Authority property
Performs other related duties as assigned by the Superintendent of Food & Retail,
Manager of Food & Retail, and Food Service Supervisors
Provide the highest level of customer service and professionalism to all internal
and external customers

III. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

Ability to read and follow recipes
Ability to convert recipes according to usage
Ability to understand and communicate oral instructions and written directions
Physical - ability to stand, bend and kneel for extended periods
Physical - ability to lift heavy items
Ability to read and understand MSDS sheets
Ability to operate all kitchen/galley equipment
Knowledge of Delaware and New Jersey State Board of Health regulations for
food service
Knowledge of general and shipboard hazards and safety precautions
Ability to operate all food service equipment, appliances and utensils
Ability to keep records and maintain inventory and supplies at prescribed levels
Ability to successfully communicate and deal with patrons/employees and
venders
Ability to provide superior customer service to everyone by responding in a
courteous and efficient manner

IV. REQUIRED EDUCATION AND EXPERIENCE

High School Diploma or GED or appropriate equivalent experience
Two (2) years of experience as a cook; three (3) years preferred
Formal Culinary Arts training preferred

V. LICENSES, REGISTRATIONS, AND CERTIFICATES

Serve safe preferred

VI. ADDITIONAL REQUIREMENTS

Subject to a background investigation and pre-employment drug testing
Delaware River and bay Authority requires all employees to have direct deposit
with a financial institution or enroll in the payroll card program to receive their bi-
weekly pay
Required to conform to established dress code while on duty
Must be willing and available for duty at such hours as required in order to
maintain continuous operation of this facility