Are you ready to take your culinary skills to the high seas? Trilogy is seeking an adventurous and talented Line Cook to join our team aboard our stunning excursion vessels! Imagine providing mouthwatering meals while surrounded by breathtaking ocean views. Your mission: to ensure our guests enjoy an unforgettable dining experience, from perfectly timed plating to flawless service. If you have a passion for cooking, a love for teamwork, and a spirit for adventure, this unique role is calling your name.
$28.00 per hour, 2:30pm to 8:30pm shifts
SCOPE & SUMMARY OF MAJOR FUNCTIONS:
The Line Cook - Boat Based position ensures the quality and timing of food service aboard Trilogy vessels. The duties are primarily performed at sea aboard dinner cruise tours. Key functions include managing the overall quality and timing of meal services from the vessels galley, including plating and serving each course on schedule. There is no hot food preparation or cooking aboard vessels. Additionally, the Line Cook may assist in food preparation in the catering kitchen on an as-needed basis. This position contributes to providing lifelong memories for guests of Trilogy Excursions.
1.Boat Based Responsibilities:
a.Ensures all catering items are received and accounted for prior to trip departure.
b.Oversee stowing of cambros and catering items in galley.
c.Responsible for plating of all dishes to ensure maximum freshness and presentation.
d.Ensures food temps are maintained aboard vessel.
e.Coordinates closely with Captain and First Mate to ensure table service by the crew meets or exceeds company standards.
f.Adapts to the unique challenges of working in a marine environment, including adjusting for motion and limited galley space.
g.This position is back-of-house and not included in the tip pool aboard the vessel.
2.Catering Kitchen Responsibilities:
a.Prepares meal ingredients as directed by the head chef, sous chef, or other designated staff.
b.Prepares fresh produce by peeling, cutting, and portioning.
c.Prepares meat by trimming, cutting, and portioning.
d.Prepares dishes under general supervision.
e.Mixes or prepares condiments, dressings, and sauces.
f.Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
g.Assists with unloading, inspection, and storage of raw ingredients and supplies.
POSITION REQUIREMENTS:
Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently in a confined space.
Ability to work well as part of a team.
Ability to maintain personal hygiene.
Availability to work at sea for full shift.
Comfort with maritime conditions, including the potential for motion sickness.
$28.00 per hour, 2:30pm to 8:30pm shifts
SCOPE & SUMMARY OF MAJOR FUNCTIONS:
The Line Cook - Boat Based position ensures the quality and timing of food service aboard Trilogy vessels. The duties are primarily performed at sea aboard dinner cruise tours. Key functions include managing the overall quality and timing of meal services from the vessels galley, including plating and serving each course on schedule. There is no hot food preparation or cooking aboard vessels. Additionally, the Line Cook may assist in food preparation in the catering kitchen on an as-needed basis. This position contributes to providing lifelong memories for guests of Trilogy Excursions.
1.Boat Based Responsibilities:
a.Ensures all catering items are received and accounted for prior to trip departure.
b.Oversee stowing of cambros and catering items in galley.
c.Responsible for plating of all dishes to ensure maximum freshness and presentation.
d.Ensures food temps are maintained aboard vessel.
e.Coordinates closely with Captain and First Mate to ensure table service by the crew meets or exceeds company standards.
f.Adapts to the unique challenges of working in a marine environment, including adjusting for motion and limited galley space.
g.This position is back-of-house and not included in the tip pool aboard the vessel.
2.Catering Kitchen Responsibilities:
a.Prepares meal ingredients as directed by the head chef, sous chef, or other designated staff.
b.Prepares fresh produce by peeling, cutting, and portioning.
c.Prepares meat by trimming, cutting, and portioning.
d.Prepares dishes under general supervision.
e.Mixes or prepares condiments, dressings, and sauces.
f.Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
g.Assists with unloading, inspection, and storage of raw ingredients and supplies.
POSITION REQUIREMENTS:
Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently in a confined space.
Ability to work well as part of a team.
Ability to maintain personal hygiene.
Availability to work at sea for full shift.
Comfort with maritime conditions, including the potential for motion sickness.
Job ID: 480201080
Originally Posted on: 6/6/2025
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