Offshore Cook
1 week ago
A TWIC card is required to be eligible for employment with any company operating offshore.
PLEASE NOTE: WE DO REQUIRE DRUG TESTING PRIOR TO HIRING ANY CANDIDATE. WE ALSO DO PERIODIC DRUG TESTS ON A RANDOM BASIS. IF YOU ARE NOT PREPARED TO PASS A HAIR TEST, PLEASE DO NOT APPLY.
Offshore Steward Position
We are seeking candidates to work offshore in the U.S. Gulf of Mexico on oil production platforms, drilling rigs, drill ships and marine support vessels. We provide service across the U.S. Gulf of Mexico, from Mobile, AL to Galveston, TX.
This is a management position that requires hands-on knowledge of food preparation and industry skills. It also requires excellent knowledge of current food safety standards. ServSafe certification is a definite plus.
This position requires you to travel from home to the assigned heliport or dock to go out to work. For example, you may live in Gulfport, MS and your work assignment is out of Cameron, LA. You will have to travel to the location, where you will then be flown out (or go by boat) to the offshore location.
The normal work schedule is 14 days on and 7 days off. During work days, you will live aboard the facility. Lodging and meals are provided for you at no cost. On your days off, you are completely free to enjoy being home or whatever you like. Other schedules (and these depend our customer) include 28 days on/14 days off and 14 days on/14 days off
This is a position for a person with good people skills and wide experience in preparing a full, 3 meals per day menu. This job requires someone with full institutional food service background. Duties of the job include:
Direct interaction and constant contact with our customer. You will be our manager on site and must be able to handle requests and issues diplomatically and professionally.
Managing a crew of as few as one other person to as many as seven or eight.
Scheduling work assignments and supervising performance of the team and preparing periodic employee evaluations.
Doing inventory, preparing grocery orders and meeting cost / budget requirements.
Using a computer or tablet to submit orders, process payroll time sheets and submit safety documents.
Reporting issues on a timely basis to our management team on shore.
Leading the crew with safety as the focus of all activity and being able to present a safety meeting topic to the team (from prepared materials).
Preparing meals for a crew of between 10 and 60 people, depending on your skill and the job requirements. Meals will include (and you will be preparing):
BREAKFAST: eggs to order, omelets, pancakes, French toast, bacon, sausage, grits, a variety of potatoes, breakfast sandwiches and other items that may be requested.
LUNCH is typically a full meal, not a burger and fries. You will prepare and serve entrees such as roast pork (butt or loin), beef roasts, chicken dishes, grilled and baked fish, stews, gumbo, jambalaya, casseroles, along with side dishes. These will include a variety of potato dishes, rice, some type of dried bean, and several vegetables. In addition, basic experience with cuisines such as Italian, Mexican and some Asian preparations will be helpful. Fresh baked rolls and desserts are also served, and you will be expected to be able to prepare them (more on this below).
DINNER is the same as lunch: a full meal. On Fridays, a full seafood meal with fried shrimp, fish, oysters along with boiled shrimp are typically offered. Additional entrée items may include other seafood specialties, fish dishes, seafood gumbo, creole or similar items. Twice weekly either steaks to order or prime rib is offered for dinner. Sides include a range of potato dishes, vegetables and more.
Additional items. Served at each meal are salads (some locations have small salad bars), prepared salads such as potato, slaw, pasta and similar items.
A knowledge of baking is required. You have to prepare bread/dinner rolls from scratch; southern-style biscuits, cornbread. In addition, the you must be able to prepare cakes, pies, and cookies from scratch recipes that we provide.
The successful candidate will typically have a background in institutional food service, or military food service, and is knowledgeable about handling cuts of meat like briskets, bottom round roasts, how to cut chickens, carve a turkey, Boston butt, pork loins and other items.
The ability to develop and prepare a full menu for each meal is a basic capability that is required.
This position requires more food knowledge than most restaurant backgrounds include. Fast food experience is not adequate, and only long-term restaurant experience with a variety of cuisines will be considered.
If you don't have significant experience in preparing food, we cannot consider you for a position; restaurant management experience is helpful, but the hands-on preparation and planning skills are a must.
Education: Minimum of a High School Diploma. Culinary training a plus, but on the job experience is a significant plus.
Job Type: Full-time
Pay: $38, $50,000.00 per year
Benefits:
- Health insurance
Work Location: Multiple locations
