Deckhand/Cook

Description

General Description:

The Deckhand/Cook reports to the Master, and is responsible for preparing and providing meals for crewmembers, maintaining a high standard of cleanliness and good housekeeping in galley and food storage areas. Responsible for ordering, inventorying, rotating, and stowing of stores as necessary. The Deckhand/Cook assists in the safe and efficient operation of the vessel. Duties include vessel maintenance, and the daily deck operations, carried out in accordance with approved company policies and procedures.

Responsibilities/Performance Standards:

1. Provide meals daily at appropriate times, including meals for those standing night watches.

2. Manage food preparation and planning in an effective, economical manner providing high quality and minimizing waste.

3. Utilize company vehicles to get stores for vessels.

4. Clean up after every meal, including washing and stowing dishes and utensils.

5. Empty all garbage cans daily, sanitize as necessary. Comply with Company waste management policies and marine pollution regulations.

6. Ensure galley, galley equipment, food and storage stores areas are clean, sanitary, and in good order. Communicate maintenance or repair needs to the Master.

7. Sweep galley deck daily or as necessary; swab daily with soap and water.

8. Keep refrigerators, freezers, and walk-ins clean and orderly. Rotate perishable food stocks as fresh stores are stowed.

9. Provide meals and refreshments for barge loaders, including night meals as requested.

10. Assist in performing deck work and line handling in making/breaking tow, mooring/un-mooring vessels and vessel maintenance when directed by the Master.

11. Assist during emergency operations as directed by the Master.

12. Ensure at the completion of the voyage that the galley is left clean and sanitary, and that up to date order and inventory lists are provided for the next cook/steward.

13. Maintain inventory on all supplies in the first aid kit on board assigned vessel.

14. Wear personal protective equipment as appropriate to safely complete job tasks.

15. Obtain proper endorsements within allotted time frame that is to be determined at time of hiring. Will be classified as a Cook/Steward until proper endorsements are obtained.

16. Act as lookout or helmsman. 

17. Other duties as assigned.

Requirements

Preferred Qualifications:

1. Valid Merchant Mariner Credential with F/H endorsement 

2. Valid TWIC

3. AB endorsement

4. Valid Passport

5. STCW II/4, II/5, VI/6

6. Valid driver license

7. Food Handler certificate

8. One year documented cooking experience preferred

9. One year sea experience preferred