Longline Chief Steward

Coastal Villages Region Fund•Seattle, WA

2d•Onsite

About The Position

Coastal Villages Longline, a subsidiary of Coastal Villages Region Fund, is seeking a Chief Steward to work aboard a freezer longliner operating off the western coasts of Washington and Alaska. The Chief Steward is responsible for all galley work, including preparing and serving meals and maintaining the galley area. This is a seasonal, non-exempt crew contract position and reports directly to the Vessel Captain. It is safety-sensitive; impairment by any amount of drugs or alcohol may result in harm to the employee or others. The company has a zero-tolerance drug and alcohol policy and participates in E-Verify. Selected applicants must pass a post-offer background check, drug test, and reference check. Applicants must be able and willing to spend extended periods away from home, live and work in cramped quarters, and work as part of a team. Good communication, self-motivation, and a positive attitude are important to product quality and crew safety. The work involves consecutive, long, variable shifts, typically 12 to 16 hours per day with periodic breaks determined by work demands, production, fish availability, and travel schedules. Work is strenuous and sometimes hazardous, involving machinery, mechanical parts, fumes, chemicals, pressurized fluids, vibration, extreme cold, and all types of weather. Crew members work aboard a vessel that may be moving in rough seas and must be able to work in small or confined spaces and pass safety tests. Applicants must obtain medical clearance to use a tight-fitting respirator. Conditional-offer applicants may be required to undergo physical examinations to determine whether reasonable accommodations can support safe performance in a remote and hazardous location.

Requirements

Current ServSafe Food Manager Certification.
At least two years of kitchen management experience.
At least two years of experience in a galley aboard a commercial fishing vessel.
Able to understand, read, speak, and write English.
Able to perform intermediate arithmetic, including addition, subtraction, multiplication, division, fractions, and decimals using numbers from 1 to 1,000, and apply these skills to currency, weight, distance, and volume.
Able to perform basic mathematical functions in stressful, noisy environments and adverse weather.
Able and willing to be away from home for extended periods, live and work in cramped quarters, and work as a team member.
Able to work consecutive, long, and variable shifts, typically 12 to 16 hours per day.
Able to stand, walk, and maintain balance in rough seas and other weather conditions; use both hands to grip ropes, rails, equipment, and vessel structures; and occasionally sit, kneel, crouch, crawl, and climb ladders.
Able to lift 20–50 pounds occasionally from floor to waist and 11–20 pounds frequently from waist to shoulder; frequently push, pull, and carry 20–50 pounds and occasionally handle up to 100 pounds.
Peripheral, distance, and depth perception, and the ability to distinguish shades, colors, and shadows.
Able to pass all safety test requirements and obtain medical clearance for use of a tight-fitting respirator.
Selected applicants must successfully pass a post-offer background check, drug test, and reference check; conditional-offer applicants may be required to undergo physical examinations.

Responsibilities

Manage cooking and meal service to provide nutritionally balanced, cost-effective meals in adequate portions that appeal to a diverse workforce.
Establish, maintain, and enforce sanitary food-handling, preparation, and storage methods.
Create menu plans that provide variety and maximize inventory use and food-cost efficiency.
Manage food-supply usage and rotation based on shelf life and freshness.
Maintain accurate inventory reports for galley items, including food, cleaning supplies, kitchen equipment, paper products, and ship-store items.
Lock and secure stored supplies between seasons.
Place advance food and supply orders to ensure timely delivery and cost-effective transportation.
Provide input to annual galley budgets and monitor budget performance.
Account accurately for galley supplies as they are loaded and stowed for a voyage.
Oversee safe and efficient stowage of dry, frozen, and refrigerated goods.
Use the AMOS D system for orders and inventory in accordance with CVL purchasing department guidelines and procedures.
Maintain professionalism and a customer-service focus.
Promote and maintain company-established galley rules to support comfort and cleanliness in common crew areas.
Enforce galley rules and regulations, assessing appropriate fines and penalties for infractions.
Participate in drills, required safety training, and other company-required courses.
Adapt quickly to changes in meal schedules or the number of diners.