Required for Position: Galley experience and are able to obtain a Serve Safe Certification. (Your application will not be considered without this requirement)
Cooks are responsible for meal planning, preparation and service for up to 38 crewmembers working onboard. Three meals plus three snacks must be prepared each day and ready for the crew at their appointed break times. Cooks are responsible for ordering food and ship stores, following company protocol as set by the corporate office. They are also responsible for following and enforcing personal hygiene and food handling safety and sanitation regulations in food preparation, service and storage. Cooks must keep the food preparation, storage, presentation and eating areas clean and sanitary. Cooks also perform housekeeping onboard, which includes cleaning common areas, heads and doing laundry. The cook trains, directs and manages one assistant that works in the galley eight hours per day.
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, cooks are regularly exposed to commercial cooking equipment and commercial cleaning chemicals. Employees are also regularly exposed to wet, humid and freezing conditions and moving mechanical parts. Employees are frequently exposed to outside weather condition, and occasionally exposed to high, precarious places, vibration and risk of electrical shock. The noise level in the work environment is usually loud. Cooks work onboard a vessel in the ocean which by nature produces varying degrees of motion onboard.
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.
Job Requirements that are Common to All Positions:
All employees must be able to:
Job Requirements that are Specific to 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.
- Follow COVID-19 protocols and procedures.
Cooks must be able to:
- Cook foodstuffs in sufficient quantities according to number of persons to be served.
- Serve meals and snacks 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.
- Order food, supplies and ship stores.
- Ensure housekeeping duties are performed, including laundry and cleaning of bathrooms.
- Use independent judgment and discretion.
- Train and direct the activities of the assistant cook.
- Plate meals individually in accordance with COVID-19 plans and procedures.
- Regularly wipe down high touch points in common area of vessel with a bleach & water solution.
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 of 10 to 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.
Prior cooking experience onboard a fishing vessel is required.
Current Alaska Food Worker card is required.
ServeSafe certification is desired.