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.
Measurements for Performance:
Job performance assessment
Frequent lifting up to 50 lbs.
Frequent carrying up to 50 lbs.
Frequent pulling up to 70 lbs.
Frequent climbing stairs and ladders.
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.