Chief Cook- Houma

Position Summary

Chief 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. 

Experience Level

Lead 

Primary Responsibilities and Duties

• Plans daily and weekly meals in appropriate volume.
• Keeps and 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.

Qualifications

• 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 manhour performance, estimating fundamentals and job cost management systems.
• Must be a good communicator, motivator, and team player.

Requirements

• ServSafe Food Handler Certificate (required)
• Galley management experience (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.
• TWIC - Transportation Worker Identification Credential (preferred)
• Performs other duties as required

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