This position is: Full Time
Position Location: Gulf of Mexico
The Night Cook/Baker is the beginning position for cooks in the offshore catering industry. An employee usually services as a Night Cook/Baker before becoming eligible to be a Steward/Head Cook.
The general duties of the Night Cook/Baker include serving the midnight meals and breakfast, preparing baked goods like hot rolls and biscuits, and washing pots and pans at times, also, maintaining the galley.
Major Duties & Responsibilities:
- Plan, prepare and serve nutritious, quality means as directed by the Steward according to the established time schedule.
- Maintain balance inventories of groceries and supplies by properly storing and rotating groceries and supplies.
- Maintain accurate meal and bunk rosters.
- Supervise all on duty staff to ensure proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner.
- Make sure sleeping crew is awakened on time for duty.
- Demonstrate your skills and duties to utility personnel in order to train them for promotions.
- Be responsible for ensuring the safety of your employees and the job site by doing the following:
- Ensure all employees are properly trained in their jobs and safety.
- Ensure all employees are following all proper safety and job procedures.
- Ensure all employees are wearing proper clothing and safety equipment where needed.
- Ensure all safety hazards and unsafe job practices are corrected.
- Ensure all employees know proper evacuation and emergency procedures.
- Conduct safety meeting for night crew for updating and reviewing safety matters and maintain availability of safety equipment as well as ensure its use.
- Discuss safety issues with individual employees and answer any appropriate questions they may have.
- Fill in Safety Checklists, Safety Meeting Reports, Illness & Accidents, and other reports as requested by the steward.
- Investigate all accidents and near misses (near accidents), which occur during the night shift involving Taylors’ personnel or equipment.
- Conduct safety inspections and maintain safety records.
- Initiate a proper and friendly approach on maintaining safe attitudes of employees.
- Be a prime example of using proper and safe working procedures.
- Maintain good relations with your employees, so that you are aware of any temporary problems or conditions that might make your employees a safety risk.
- Know how to operate all of your area emergency equipment including fire protection equipment.
- Report all accidents and near misses.
- High School Education or equivalent preferred.
- Basic supervisory training.
- Training in sanitation, personal hygiene, safety and prevention of food borne illnesses.
- Minimum of two year’s experience on cooking, baking, or culinary certificates equivalent.
- Basic Knowledge or training in the proper use of cleaning chemicals and household pesticides.
Job Skills Required:
- Excellent baking skills.
- Basic cooking skills.
- Good supervisory skills.
- Good communication skills.
- Reading, writing, and math skills.
- Good organization skills.
- Training skills.
Measurements for Performance:
- Customer relations
- Safety records
- Employee relations
- Job performance assessment
- Operational costs
- Frequent lifting up to 50 lbs.
- Frequent carrying up to 50 lbs.
- Frequent pulling up to 70 lbs.
- Frequent walking.
- Frequent climbing stairs and ladders.
- Prolonged standing
- Stooping now and then.
- Speaking – Good communication skills for informing fellow employees or other specific information related to the job site and in an accurate, clear, loud and/or swift manner.
- Hearing – Good hearing skills that will enable emergency or exact information to be heard through alarms or verbal communications.
- Equilibrium Stability – Control of balance.
- Ability to support own weight for swing rope transfers.
- Feeling – Manual dexterity, especially in fingertips.
- Frequent grasping and reaching in all directions.
- Smelling – Good sense of smell.
- Ability to pass a drug screen and physical and having no active communicable diseases. (Diseases as listed by the Centers for Disease Control, Department of Health and Human Services and transmitted through food supply.)
- Specific phobia-free – No fear of flying, heights, confined spaces, traveling by boat, or not seeing land.
- Alertness for safe and proper job performance.
- Ability to communicate and interact with people.
- Problem solving logic.
Usual Work Environment or Conditions:
- Working and living on a remote, confined, work place for a lengthy time, sometimes as long as four weeks.
- Working for 12 hour workdays or nights.
- Working uninterrupted work schedules that includes holidays.
- Traveling to work throughout the Gulf Coast Region.
- May sometimes be on stand by while waiting for a new job assignment.
- May be transported by helicopter or boat to and from the job site.
- Exposed to high heat in galley.
- Exposed to commercial cleaning chemicals.
- Exposed to operational machinery and equipment.
- Exposed to rig environment and drilling noises.
- Crucial medical services are not immediately available.
- Accesses to municipal community services are not immediately available.