Cook at Marquette Transportation Company LLC

Paducah, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Planning, Sanitary Standards, Inventory Management, Quality Assurance, Budget Maintenance, Large Scale Cooking, Kitchen Equipment Operation, Galley Cleaning, Dietary Restriction Management

Industry

Maritime Transportation

Description

About Marquette: Headquartered in Paducah, Kentucky and founded in 1978, Marquette is a leading provider of inland marine transportation services. Our Company operates over 130 towboats on the Mississippi River System, Gulf-Intracoastal Waterway, and near-shore coastwise market. In addition, the Company controls over 1,000 dry cargo barges. The Company has additional offices in St Rose, LA, Lockport, LA and La Porte, TX. With over 1,800 vessel and shore-based employees, Marquette is the largest provider of independent towing services within the inland waterways. We are the only fully integrated fleet in the industry that can do what we do. Principal Responsibilities: Prepare all food products, including specialty diets, to meet dietary or nutritional restrictions. Prepare, handle, and store all food products and equipment in accordance with sanitary standards and safety guidelines. Create a variety of menu items switching meals on the weekly menu to accommodate products in inventory. Plan menu to effectively plan, prepare and use leftover food. Perform quality assurance on all food products, rejecting any items that are damaged or spoiled. Prepare grocery orders to complete the menu and daily requirements. Work closely with Captain to ensure vessel food budgets are maintained. Operate standard cooking equipment and use kitchen and cooking utensils for large quantity food preparation. Clean galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Effectively coordinate, perform, and complete multiple duties in a timely manner. Effectively interact with people of all ages and from all social, cultural, ethnic, economic, and educational backgrounds. Perform the physical requirements of the position, work within the established working conditions of the position. Qualifications: High School education preferred. 2-5 years of related experience with food preparation in a large-scale food preparation setting, i.e., school cafeteria, military food service, restaurant required. Ability to understand and follow safety and work-related instructions is required. Required physical activities include walking, standing, balancing, climbing, bending, stooping, lifting (up to 40 lbs.), reaching, and pushing/pulling, handling/digital dexterity, talking, hearing, and seeing. Must be able to withstand exposure to hot surfaces and food, various odors, enclosed areas and may be exposed to smoke or steam. Must be 18 or older to board a vessel. Must have Transportation Worker Identification Credential (TWIC) or be able to attain it. Must be able to speak, read and write in the English language per USCG regulations. Must be able to be away for extended periods of time as schedules are generally 28 days away and 14 days home. Marquette offers competitive pay, health, vision, and dental insurance, holiday pay, company paid life insurance, 401(k) plan, and other incentives. Marquette is proud to be an Equal Opportunity Employer committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, age, national origin, disability, protected veteran status, gender identity, or any other factor protected by applicable federal, state, or local laws. By clicking the link below, you authorize Marquette Transportation Company, LLC to contact you by any method at the number provided.

Responsibilities

Prepare and store food products according to sanitary standards and nutritional restrictions for vessel crews. Manage menus, grocery orders, and budgets while maintaining a clean and functional galley environment.