Reports to: Kitchen Manager/ Chef

Provide timely service, maintain cleanliness, and ensure buffet items are hot and prepared to boat specifications.

Duties & Responsibilities:

• Set eye-appealing buffets.
• Ensure chaffing dishes are clean, filled with appropriate water levels, and hot prior to adding menu items.
• Set up dish and galley areas for cleaning and sanitation.
• Understand and operate the dishwasher.
• Worked as a buffet attendant; replenishing menu items, working the cutting station, and being able to answer questions pertaining to buffet items.
• Wrap, label, and stack food in compliance with health code standards.
• Report all equipment issues and galley maintenance issues to the boat manager.
• Receive and properly put away food items.
• Buffet clean-up, and vacuum
• Inform the food and beverage manager of food shortages prior to running out.
• Assist service and bar personnel.
• Break down and clean all galley areas, coolers, counters, equipment, ice machines, sinks, and walls.
• Be available to fill in as needed to ensure the smooth and efficient operation of the boat as directed by the boat manager or immediate supervisor.
• Clock in and out.

Qualifications:

• Must be able to reach, bend, stoop, and frequently lift up to 40 pounds.
• Must be able to work in the standing position for long periods of time (up to 5 hours)
• Must have a basic knowledge of dining room and service procedures and functions.
• Must pass pre-employment drug screening and submit to random testing during employment.
• Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime if needed.