Deckhand​/Cook

General Description

The Deckhand/Cook reports to the Master, and is responsible for preparing and providing meals for crew members, maintaining a high standard of cleanliness and good housekeeping in galley and food storage areas. Responsible for ordering, inventorying, rotating, and stowing of stores as necessary. The Deckhand/Cook assists in the safe and efficient operation of the vessel. Duties include vessel maintenance, and the daily deck operations, carried out in accordance with approved company policies and procedures.

• Provide meals daily at appropriate times, including meals for those standing night watches.
• Manage food preparation and planning in an effective, economical manner providing high quality and minimizing waste.
• Utilize company vehicles to get stores for vessels.
• Clean up after every meal, including washing and stowing dishes and utensils.
• Empty all garbage cans daily, sanitize as necessary. Comply with Company waste management policies and marine pollution regulations.
• Ensure galley, galley equipment, food and storage stores areas are clean, sanitary, and in good order. Communicate maintenance or repair needs to the Master.
• Sweep galley deck daily or as necessary; swab 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 in performing deck work and line handling in making/breaking tow, mooring/un‑mooring vessels and vessel maintenance when directed by the Master.
• Assist during emergency operations as directed by the Master.
• Ensure at the completion of the voyage that the galley is left clean and sanitary, and that up to date order and inventory lists are provided for the next cook/steward.
• Maintain inventory on all supplies in the first aid kit on board assigned vessel.
• Wear personal protective equipment as appropriate to safely complete job tasks.
• Obtain proper endorsements within allotted time frame that is to be determined at time of hiring. Will be classified as a Cook/Steward until proper endorsements are obtained.
• Act as lookout or helmsman.
• Other duties as assigned.

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