Cook (Vessel)

Responsibilities

The cook is responsible for monitoring work environments to ensure safe operations and/or adherence to client and regulatory specifications.

Marine Functions

The cook will:

• Prepare good nutritional foods for the crew, clients, and employees of the company.

• Report any shortcomings, inaccuracies, or conflicts in any portion of the MS to the master.

• Adhere to and comply with company policies and USCG and environmental regulations.

• Work a rotation watch involving 12 hours in a 24-hour period with occasional hours not to exceed 14 consecutive hours.

• Participate in safety and rescue drills for emergency situations.

• Provide and/or assist with training.

• Perform any duty that may be required as part of training.

• Plan menu, order adequate stock of all necessary galley provisions, keep records and accounts, cut meats, cook foodstuff, and bake breads and pastries.

• Maintain the galley and dining area, serve meals, load and unload groceries, and wash dishes.

• Ensure the refrigeration equipment is kept at the correct temperature for the provisions.

• Collect, dump, and clean garbage — empties color-coded receptacles for segregated garbage to the appropriate storage or processing location.

• Be responsible for imparting knowledge about the specific features, characteristics, and procedures of the vessel operations to crew members and the orientation of all new personnel on board the vessel.

• Provide on-the-job training.

• Ensure that he/she is capable of navigating through and communicating the requirements and contents of the MS to company representatives, regulatory personnel, and vessel crew members.

• Perform any other additional duties that may be required or assigned.

• Hold a valid license by the US Coast Guard.

• The cook may be concerned with only one phase of duties, such as maintenance of the ship's gear and decks or watch duties.

Emergency Response Functions

Safety-sensitive duties include, but are not limited to: directing and mustering passengers in emergencies, passing out lifejackets, controlling and operating lifesaving equipment, and controlling and operating firefighting equipment.

A safety-sensitive position is any position on board a vessel that requires the person filling that position to perform one or more safety-sensitive duties on either a routine or emergency-only basis.

Any person filling a safety-sensitive position is subject to U.S. Coast Guard drug and alcohol testing.

All crew members are considered to be filling safety-sensitive positions as well.

The cook will:

• Ensure first aid is provided to victims.

• Launch lifeboats/life rafts.

• Perform firefighting and damage control.

• Assist on deck for man-overboard crisis.

• Be directed by the master/mate to take appropriate actions at the scene of any emergency.

Security Functions

The cook will perform designated security duties.

HSE Responsibilities

The cook will:

• Document and notify supervisor immediately of any accidents/illnesses/vessel incidents/near misses/etc.

• Participate and supervise the company's safety programs (i.e. Safety Observations, Toolbox Talks, Permit to Work, Near Miss, Risk Assessments, etc.)

• Utilize the "Stop Work Authority" if any personal safety, environmental risk, property damage or company reputation are at risk.

• Be responsible for ensuring the maintenance and use of all necessary PPE.

• Perform all duties while wearing protective equipment to include foul-weather gear, PFDs, gloves, boots, eye protection, hearing protection, etc.

• Be responsible for ensuring and supervising the elimination of at-risk behaviors by reducing unsafe conditions and unsafe acts on and around the work site.

Supervisory Functions

The cook will:

• Be responsible for imparting knowledge about the specific features, characteristics, and procedures of the vessel operations to crew members and the orientation of all new personnel on board the vessel.

• Provide on-the-job training.

• Ensure that he/she is capable of navigating through and communicating the requirements and contents of the MS to company representatives, regulatory personnel, and vessel crew members.

• Perform any other additional duties that may be required or assigned.

Work Environment

• The work environment is classified as marine industrial.

• The cook works in locations not accessible to definitive medical care.

Physical Demands

The cook will be:

• Required to be able to read and write in English, calculate, have estimation skills, possess good verbal presentation, and be able to communicate effectively.

• Required to be able to tolerate repetitive and prolonged postures involving standing, sitting, twisting, squatting, kneeling, stooping, bending, pushing, pulling, stretching, reaching, and reaching to full range from above head to the floor.

• Required to be able to utilize good dexterity and frequently use one or two hands throughout the work period.

• Required to have good balance/coordination when walking over uneven and/or slippery surfaces.

• Required to have sufficient cardio-respiratory fitness to perform medium-heavy physical labor involving the ability to sit and/or stand for extended time frames, walk for prolonged periods, handle various tools, climb ladders, and climb stairwells.

• Subject to adverse weather conditions including rough seas, cold and elevated temperatures, and humid conditions.

• Required to be able to lift at least 50 pounds

• Required to demonstrate physical demand requirements during initial pre-employment physical and any future physicals while employed.

• Able to repeatedly walk the length of the vessel.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Competencies

Safety focus

• Ability to maintain work environment

• Adaptability

• Decision-making abilities

• Minimum Requirements

• Valid TWIC Card

• Cooking experience (required)

• Galley/kitchen management (preferred)

• ServSafe (preferred)

• US work authorization

The Edison Chouest Offshore Family of Companies is committed to ensuring all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any characteristic protected by law with regard to any employment practices. We are dedicated to ensuring all employees are treated with the utmost level of respect as we believe this is the strongest foundation to build upon to foster an environment where employees feel comfortable handling their assignments, sharing their ideas, and pointing out opportunities for improvement.