Cook – Great Lakes
DUTIES AND RESPONSIBILITIES
1. Food Preparation. Typical tasks: prepares menus; cuts, bones, and trims meats; makes soups, salads, sauces, and dressings; bakes breads, rolls, muffins, and biscuits; determines cooking times and meal schedules; serves food and beverages to staff and crew; operates galley equipment such as range, mixer, meat grinder, and dishwasher.
2. Food Clean-Up. Typical tasks: cleanup chores in mess hall, galley, storerooms, refrigerators, and freezers; washes and cleans utensils and equipment.
3. Food Inventory. Typical tasks: orders food stuffs required for three meals a day during the length of the journey at sea; purchases additional foodstuffs at other ports; receives, inspects, and stores supplies and equipment; inventories and records food usage for guidance in future ordering; maintains the sanitation levels required to store food.
4. Miscellaneous. Typical tasks: cleans living quarters; maintains adequate paper supplies
5. RELATIONSHIPS WITH OTHERS
Employees in this class have occasional contact with vendors for ordering and delivery of supplies. Work is performed and completed on board the vessel.
Employees in this class receive general supervision from the Ship’s Master daily. Work is performed and inspected daily by the Ship’s Master to conform with the health and safety standards required to operate a galley.
Positions in this class are found on ships transporting, loading, and unloading products for extended periods of time. They require the willingness to work within the environment associated with the position’s location.
LICENSING/CERTIFICATIONS: Merchant Mariner’s Credential issued by the U.S. Coast Guard, TWIC Transportation Worker Identification Credential, Ability to obtain a passport, Meet Coast Guard drug testing requirements
To Apply, Contact:
VanEnkevort Tug & Barge Inc.
216-777-7927 - Direct
216-313-6929 - Cell