Deckhand/Cook

Sause Bros Inc•Coos Bay, OR

About The Position

The Deckhand/Cook reports to the Master and prepares and provides meals for crewmembers while maintaining cleanliness and good housekeeping in the galley and food-storage areas. The role is responsible for ordering, inventorying, rotating, and stowing stores as needed. The Deckhand/Cook also assists with safe and efficient vessel operations, including vessel maintenance and daily deck operations, in accordance with approved company policies and procedures. The position includes meal planning and preparation, galley cleanup and sanitation, food-stock management, and providing meals and refreshments for barge loaders. Deckhand duties include deck work, line handling, vessel maintenance, emergency assistance, and serving as a lookout or helmsman. The employee must use appropriate personal protective equipment and obtain required endorsements within a timeframe determined at hiring; until then, the employee will be classified as a Cook/Steward.

Requirements

Obtain proper endorsements within the timeframe determined at hiring.
Wear appropriate personal protective equipment to safely complete job tasks.

Nice To Haves

Valid Merchant Mariner Credential with F/H endorsement.
Valid TWIC.
AB endorsement.
Valid passport.
STCW II/4, II/5, and VI/6.
Valid driver license.
Food Handler certificate.
One year of documented cooking experience preferred.
One year of sea experience preferred.

Responsibilities

Provide meals daily at appropriate times, including meals for crew standing night watches.
Plan and prepare meals effectively and economically, maintaining high quality and minimizing waste.
Use company vehicles to obtain stores for vessels.
Clean up after meals, including washing and stowing dishes and utensils.
Empty garbage cans daily and sanitize them as necessary; comply with company waste-management policies and marine pollution regulations.
Keep the galley, galley equipment, food, and storage areas clean, sanitary, and orderly; communicate maintenance or repair needs to the Master.
Sweep the galley deck daily or as necessary and swab it daily with soap and water.
Keep refrigerators, freezers, and walk-ins clean and orderly; rotate perishable food stocks as fresh stores are stowed.
Provide meals and refreshments for barge loaders, including night meals as requested.
Assist with deck work, line handling during making or breaking tow, mooring or unmooring vessels, and vessel maintenance when directed by the Master.
Assist during emergency operations as directed by the Master.
Leave the galley clean and sanitary at the end of each voyage and provide up-to-date order and inventory lists for the next cook/steward.
Maintain inventory of supplies in the first aid kit aboard the assigned vessel.
Wear appropriate personal protective equipment to safely complete job tasks.
Obtain proper endorsements within the timeframe determined at hiring; work as a Cook/Steward until the required endorsements are obtained.
Act as lookout or helmsman.
Perform other duties as assigned.