Required for Position: Galley experience. (Your application will not be considered without this requirement)
Assistant cooks work half of their shift as a fish processor and the other half assisting the cook with galley responsibilities. Galley responsibilities are assigned by the cook and may include meal and/or snack preparation, prep cook, cleaning, housekeeping and laundry duties for up to 38 crewmembers. Personal hygiene, food handling safety, and sanitation regulations in food preparation, service and storage must be followed.
While working in the factory, assistant cooks may move raw fish through the various factory stations using machinery and conveyors, sort, cut fish, remove guts, pack fish into pans, place pans in and remove pans from freezers, remove blocks of frozen fish from pans, bag the blocks, and stack bagged fish in the vessel’s freezer hold. Assistant cooks may also participate in the offload by stacking bags of frozen fish onto cargo nets for removal from the vessel, and backload supplies needed for the next fishing trip; this process may last longer than the regular 16.5 hours per day work schedule. Assistant cooks may also assist in cleaning and organizing the factory and other areas of the vessel, and perform other duties as directed. Assistant cooks may work in many areas of the vessel including the galley, factory, freezer hold, deck, or on adjoining docks or vessels during offload or backload.
Assistant cooks work at least 16.5 hours per day, 7 days per week. Work hours may be extended during offload or backload which may result in uneven shifts and sleep patterns.
While performing the duties of this job, assistant cooks are regularly exposed to commercial cooking equipment and commercial cleaning chemicals. Assistant cooks are also exposed to various species of fish; wet, humid and freezing conditions; moving machinery and conveyors. Assistant cooks may occasionally be exposed to outside weather condition, vibration and risk of electrical shock. The noise level in the work environment is usually loud. Assistant cooks work onboard a vessel in the ocean which by nature produces varying degrees of motion in the factory.
Protective Clothing and Equipment:
Protective clothing and equipment that is used occasionally: rain gear, gloves, rubber boots, hardhat, noise suppression devices. Also used as required: safety goggles, storm weather clothing, life preserver, survival suit, skiff, life rafts.
Materials, Tools, Equipment and Work Aids:
Commercial cooking equipment, knives and knife sharpening equipment. Fish processing equipment such as headers, movable and stationary conveyor systems, knives, hoists, pressure washers, cleaning chemicals, shovels, buckets, baskets and aluminum pans.
Job Requirements that are Common to All Positions:
All employees must be able to:
Job Requirements that are Specific to Assistant Cooks:
- Understand and follow instructions, directions, safety rules and procedures in English.
- Board and exit the vessel by gangplank or Jacob’s ladder without assistance.
- Board or exit a skiff without assistance in all weather conditions.
- Ascend and descend steep stairways and ladders in all temperatures.
- Work at least 16 ½ hours per day, 7 days per week for the duration of the contract.
- Perform repetitive tasks for extended periods of time.
- Work long hours in all kinds of weather.
- Lift and carry weight in excess of 50 pounds repeatedly.
- Work in a cold and wet environment.
- Don life jacket, life vest and/or survival suit without assistance.
- Live and work with others in close quarters.
- Be away from medical care and supervision for 3+ months at a time.
- Share crew quarters, bathroom facilities, and common dining areas with other crew members.
- Must be able to pass pre-employment and random drug tests per USCG regulations.
Assistant Cooks must be able to:
- As directed by the cook, prepare and assist in preparation of foodstuffs in sufficient quantities according to number of persons to be served.
- Assist cook to ensure meals and snacks are served on time according to crew schedules.
- Maintain a clean working environment in accordance with food safety regulations.
- Regularly clean and sanitize all food preparation, storage and serving areas.
- Enforce personal hygiene in accordance with food handling regulations.
- Ensure housekeeping duties are performed as directed, including laundry and cleaning of bathrooms.
- Train and direct the activities of the assistant cook.
While performing the duties of this job, employees are required to stand and walk; use fingers, hands and arms to push, pull and reach; bend and twist; stoop, kneel, crouch or crawl; lift weights up to and over 50 pounds for full range from floor to above their head repeatedly. Employees must be able to hear, speak, understand, give and follow instructions in English.
No minimum requirements for education.
Current Alaska Food Worker card is required.