Classic Harbor Line- Chef position
Our mission at Classic Harbor Line (CHL) is to exceed expectations of hospitality aboard our multi-passenger classic yachts.
We believe that hospitality is a warm welcome and the continued care and appreciation of our passengers and each other. We believe genuine care for others is fundamental to achieving our safety standards.
Skills and Other Requirements:
A minimum of 2 years experience as a chef, preferably in a high volume environment.
Must be able to lift 30 lbs and stand for the majority of shifts.
Strong organization and active listening skills.
Exceptional time management skills.
Must have adequate knife skills, have a team player mindset, and be willing to gain “sea legs” while training on a boat.
Ability to lead a small group and able to effectively communicate with fellow chefs, boat crew, captains, and management.
Ability to resolve problems effectively and efficiently
Ability to navigate company POS system
Attention to presentation detail
Knowledge of food safety procedures, standards and operations
Food Handlers certification is a MUST
Ability to operate all kitchen appliances
A Classic Harbor Line chef’s responsibility include:
Assist with stocking, cleaning, and galley set up and break down
Adhere to CHL uniform policy
Show up on time and be ready to assist in any area
Adaptable to work in the prep kitchen and aboard our vessels.
Ability required to share a small space with one other chef or boat crew member.
Inspect and clean food preparation areas such as equipment, work, and serving areas to ensure safe and sanitary food handling practices
Follow kitchen opening and closing procedures
Adhere to food safety and proper food handling guidelines
Prepare food according to menu plan and standardized recipe in a timely manner
Ability to perform all cooking duties including food preparation, presentation, and sauce preparation
Ensure all food is cooked well and in an aesthetically pleasing way
Ensure proper storage of all food items both in prep kitchen and on board vessels
Prepare for on board sales, charters, brunch, and in house events
Navigate CHL POS system to review all food related events and needs
Ability to maintain communication; primarily through email.
Perform basic and specific food preparation tasks according to Sous Chef guidance/Exec Chef standard.
Availability
Seasonally 30 to 40 hrs per week (Training in April, then May through December) with some part time work in the off season.
Must be able to work nights, weekends and holidays.
Work Location
Chelsea Piers, New York
Compensation
$23/hr + gratuities with room for growth with time
Benefits
Health insurance and dental available with minimum hours requirement
401k available after 1 year
Discounted gym membership
Transit benefits
To Apply
Send resumé and cover letter to employment@classicharborline.com
Posting open until filled.
