Cook; LA

Position Summary

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Cook must effectively lead and manage crew members' daily activities and production. Cooks are responsible for the planning and preparation of meals, for the personnel on the project.

Lead

• Plans daily and weekly meals in appropriate volume.
• Keeps an inventory of stock and places appropriate grocery orders.
• Responsible for providing fresh and dietary responsible meals.
• Clearly communicates with the rest of the galley crew, in order to accomplish all duties.
• Observe safe and sanitary food-handling practices.
• Maintains the cleanliness of the kitchen and the living quarters.
• Maintains a current food handler’s certificate.
• Performs other duties as assigned by the project site management.
• Follows all company and work site safety policies/procedures and commits to an “Incident and Injury Free” work environment.
• Maintain accurate reporting records including job quantities, productivity rates, time sheets and daily management reports.
• May assist in developing a weekly schedule and in carrying out sequence of activities for assigned crew.
• Responsible for timely completion of work assignments within the estimated costs while maintaining the company’s reputation for quality workmanship/product.
• Responsible for the safety of those on the crew and will conduct all operations according to all applicable company and government safety rules.
• Monitor compliance by all employees under his/her supervision with all Company policies.

• 3 years of experience preparing meals for large groups (30 or more).
• Ability to work 84 hour work week.
• Ability to live aboard vessel for full rotation.
• Computer literate preferred.
• Ability to understand, follow and transmit written and oral instructions and communicate effectively with craft workers under his/her supervision and management/supervision.
• Ability to perform task planning to safely and efficiently carry out all aspects of work assigned, train/teach safety practices, policies and procedures.
• Have a working knowledge of the scheduling, material control and unit man-hour performance, estimating fundamentals and job cost management systems.
• Must be a good communicator, motivator, and team player.

• Serv Safe Food Handler certificate (Required)
• TWIC - Transportation Worker Identification Credential (Preferred)
• Merchant Mariner Certificate (Preferred)
• USCG Medical Certificate (Preferred)
• Must be able to tolerate rough seas, vibrations, heat, harsh weather conditions, confined spaces, and high noise levels.
• Work will frequently require individuals to push, pull, bend or stand for long periods of time, and climb ladders.
• Must be able to lift or carry miscellaneous equipment, supplies and parts up to 50 lbs. unassisted.
• Performs other duties as required.

Equal Opportunity Employer, including disability and protected veteran status.