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Job Description |
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Position: Cook / Deckhand
The following position is for a tug and petroleum barge operation in St. Eustatius. The vessels are flagged Republic of the Marshall Islands and mariners must have either existing license / endorsement for the Marshall Islands or be qualified to get a Marshall Islands license / endorsement. Tug and barge operation is typically from St. Eustatius to St. Maarten, however, some longer voyages are possible. Each position is on a 60 days on / 30 days off rotation, with 1 day of vacation accrued per 10 days worked. Typical contract period is up to one year.
Summary of the position:
The Cook/Deckhand is responsible for cooking and food handling in safe, efficient, healthful, wholesome and sanitary manner on any vessel within the fleet as designated by Seabulk Tanker, Inc. Management, or the Chief Officer/Captain on duty. The cook/deckhand is also responsible for performing duties on deck on an as needed basis.
Responsibilities, Authorities and Accountabilities:
The Cook/Deckhand must follow all company guidelines with regards to safe working practices, and be an active participant in the assurance of a safe working environment
The primary function of the Cook/Deckhand is to prepare meals in a timely manner and maintain the kitchen and dining areas clean at all times;
The Cook/Deckhand must maintain kitchen and supply room in a sanitary and
organized fashion;
The Cook/Deckhand must have knowledge of supplies, equipment, ordering and inventory control;
The Cook/Deckhand must check quantity and quality of stock received and consumed, and ensure purchase orders are placed in a timely fashion and within budgetary constraints so that ample food is available on board at all times;
The Cook/Deckhand must demonstrate a high standard of personal hygiene;
The Cook/Deckhand must ensure high standards of sanitation and cleanliness Aare maintained throughout kitchen area;
The Cook/Deckhand must deal with problems such as shortage of food items,
mistakes, problem in food production or equipment failure;
The Cook/Deckhand must minimize food spoilage;
The Cook/Deckhand must maintain hygienic food preparation work area;
The Cook/Deckhand must ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations;
The Cook/Deckhand must evaluate food products to ensure quality standards are consistently attained;
The Cook/Deckhand must determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.
The Cook/Deckhand must undertake such other duties as may be determined by management;
The Cook/Deckhand must perform duties on deck as needed in order to ensure the other crew members are able to maintain required rest periods.
The Cook/Deckhand must ensure common areas, rest rooms, and accommodation spaces are maintained in a clean condition at all times.
Other duties as assigned by Seabulk Tanker, Inc. Management.
License Requirements
The Cook / Deckhand must be able to comply with the applicable flag state and international legislation, environmental regulations, the Company rules and regulations, policy, directives, commercial contracts and accepted Industry Standards;
The Cook / Deckhand must have proper licensing, training and endorsements according to the requirements of the flag of the vessel.
apply online direct at https://seabulktowing.tms.hrdepartment.com/cgi-bin/a/alljobs.cgi?qty=25&order=jobs.timedate%20DESC
or e-mail resume to: rgordon@ckor.com
Robert Gordon
Manager Purchasing
Manager Crewing
Seabulk Tankers Inc. / Phoenix Crew Management LLC
email: rgordon@ckor.com |
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