Cook

• Prepare a hot breakfast and lunch making station daily. The menu will rotate every 4 days with the arrival and departure of our customers.
• Prepare a 4-day, 4-course (appetizer, soup or salad, dinner and dessert) menu that focuses on local seafood.
• In charge of ordering food and supplies through Sysco and shopping local markets.
• Work unsupervised at your own pace each day.
• Schedule is 7 days per week from early June- August 31.
• Appetizers start at 4:30 pm and the main course follows at 6:30 pm each night. On average it has taken 5-6 hours per night with previous chefs.
• Prepare meals for up to 9 guests each night, as well as 2-3 crewmembers. Meals in the past have been plated and served by the chef (not for crew). This is your opportunity to build rapport with the customers (think tips).
• Customers generally eat quickly and head off to bed. Afterward, you will clear the table, load the dishwasher and clean up the kitchen.

This is just a basic introduction to our operation. If you are interested, let's get together and answer any questions you have.