In PersonWork is aboard a commercial fishing vessel off the western coasts of Washington and Alaska, with extended periods away from home.
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
Current ServSafe Food Manager Certification.
At least two years of kitchen management experience.
At least two years of galley experience aboard a commercial fishing vessel.
Ability to perform intermediate arithmetic involving addition, subtraction, multiplication, division, fractions, and decimals for numbers from 1 to 1,000.
Ability to understand, read, speak, and write English.
Ability to apply basic arithmetic to American currency, weight, distance, and volume measurements.
Ability to perform these functions in stressful, noisy environments and adverse weather conditions.
Ability to work consecutive, long, and variable shifts, typically 12 to 16 hours per day.
Ability to work safely around machinery, mechanical parts, fumes, chemicals, pressurized fluids, vibration, extreme cold, rough seas, and other hazardous conditions.
Ability to stand, walk, maintain balance in rough seas, climb ladders, work in confined spaces, and pass all safety tests.
Ability to lift 20 to 50 pounds occasionally, lift 11 to 20 pounds frequently, and push, pull, and carry 20 to 50 pounds frequently and up to 100 pounds on a limited basis.
Peripheral, distance, and depth perception, including the ability to distinguish shades, colors, and shadows.
Ability to obtain medical clearance for use of a tight-fitting respirator.
Willingness and ability to be away from home for extended periods and live and work in a cramped environment.
Ability to complete required safety training, drills, and company courses.
Responsibilities
Manage cooking operations to prepare nutritionally balanced and cost-effective meals in adequate portions for a diverse workforce.
Establish, maintain, and enforce sanitary food handling, preparation, and storage methods.
Create menu plans that provide variety, optimize inventory utilization, and maximize food costs.
Manage the use and rotation of food supplies based on shelf life and freshness.
Maintain accurate inventories of fresh, dry, and frozen food; cleaning supplies; kitchen equipment; paper products; and ship store items.
Lock and secure supplies in storage between seasons.
Place advance food and supply orders to ensure timely delivery and cost-effective transportation.
Provide input to annual galley budgets and monitor budget performance throughout the year.
Ensure accurate accounting of galley supplies as they are loaded and stowed for the voyage.
Oversee the safe and efficient stowage of dry, frozen, and refrigerated goods.
Use the AMOS D system for orders and inventory in accordance with Coastal Villages Longline purchasing procedures.
Maintain professionalism and a customer-service focus.
Promote and maintain company galley rules for the comfort and cleanliness of common crew areas.
Enforce galley rules and regulations, including assessing appropriate fines and penalties for infractions.
Adapt meal schedules and quantities quickly when schedules or diner numbers change.
Participate in drills, required safety training, and other company-required courses.
Work aboard a freezer longliner operating off the western coasts of Washington and Alaska.
Report directly to the Vessel Captain.
Desired Qualifications
Good communication skills, self-motivation, and a positive attitude are important for maintaining product quality and crew safety.
Ability to work as a team member.
Description
Coastal Villages Longline, a subsidiary of Coastal Villages Region Fund, is currently seeking applications for a Chief Steward to work aboard one of our Freezer Longliners. The primary job responsibilities of this position include, but are not limited to, working on-board our fishing vessel operating off the western coasts of Washington and Alaska. The Chief Steward is responsible for all work performed in the galley, including the preparation and service of meals, and housekeeping of the galley area. Current ServSafe Food Manager Certification is required. This position requires two years minimum Kitchen Management experience, and two year experience in a Galley aboard a commercial fishing vessel.
Specific Duties Include:
Manages cooking to ensure preparation of nutritionally balanced, cost effective meals in adequate portions that appeal to a diverse workforce.
Establishes, maintains and enforces sanitary food handling, preparation and storage methods.
Creates menu plans to offer variety, inventory utilization and food cost maximization.
Manages the usage and rotation of food supplies in consideration of shelf life and optimum freshness.
Maintains accurate inventory reports of all galley related items including fresh, dry and frozen food, cleaning supplies, kitchen equipment, paper products and ship store items.
Locks and secures all supplies in storage between seasons.
Places advance food and supply orders to ensure timely delivery and cost-effective transportation charges.
Provides input to annual galley budgets and monitors budget performance throughout the year.
Ensures accurate accounting of galley supplies as they are onloaded and stowed for the voyage.
Oversees the safe and efficient stowage of dry, frozen and refrigerated goods.
Utilizes the AMOS D system for all orders and inventory, working within guidelines and procedures established by the CVL purchasing department.
Maintains a high level of professionalism and customer service focus at all times.
Promotes and maintains company-established galley rules to enhance comfort and cleanliness of all common crew areas.
Enforces galley rules and regulations, assessing appropriate fines and penalties for infractions.
Participates in drills, required safety training, and any other company required courses.
Ability to adapt quickly to changes in meal schedules or numbers of diners.
- This position reports directly to the Vessel Captain
- Seasonal Crew Contract Status: Non Exempt – Seasonal
- 401k and Health Benefits upon eligibility
- This is a safety sensitive position, and impairment by any amount of drugs or alcohol may result in undue harm to self or others.
Coastal Villages Region Fund has a zero tolerance Drug and Alcohol Policy and participates in the E-Verify Program.
Selected applicants will be required to successfully pass a post-offer background, drug test and reference check. Applicants must be willing and able to be away from home for extended periods of time, and must be willing to live and work in a cramped environment, and work as a team member at all times. In addition, good communication skills, self motivation, and a positive attitude are important to ensure a high quality product and the safety of all crew members.
PHYSICAL DEMANDS:
Crew member must be capable of working consecutive, long and variable work shifts for extended periods of time. Shifts typically range from 12 to 16 hours per day with periodic breaks depending on work demands, production requirements, availability of fish, and travel schedules.
The work is strenuous and sometimes hazardous due to exposure to operating machinery, mechanical parts, fumes, chemicals, pressurized fluids, vibration and with the vessel operating under all types of weather conditions including extreme cold. This means standing, walking and maintaining balance in rough seas or other types of weather.
Both hands must be capable of grabbing, holding or gripping rope, rails, equipment and vessel structures for frequent periods of time. Forceful grasping along with repetitive finger and hand use is occasional.
Applicant must also be able to occasionally sit, kneel, crouch and crawl. Applicants must be able to climb up and down, safely ascend and descend ladders, work in small and confined spaces, and pass all safety test requirements.
Applicants must be able to occasionally lift 20-50 pounds from the floor to the waist and frequently lift 11-20 pounds from waist to shoulder in the same manner.
Applicants must be able to frequently push, pull and carry 20-50 pounds and on a limited basis, up to 100 pounds in the same manner.
Specific vision requirements for this position are that the applicant needs to have peripheral, distance and depth perception abilities. Candidate also needs the ability to determine shades, colors and shadows.
Applicants will be required to gain medical clearance for use of a tight fitting respirator.
Requirements
KNOWLEDGE AND SKILL REQUIREMENTS:
Current ServSafe Food Manager Certification is required.
This position requires two years minimum Kitchen Management experience, and two year experience in a Galley aboard a commercial fishing vessel.
BASIC MENTAL FUNCTIONS:
Applicants must be able to perform intermediate math; add, subtract, multiply, divide, handle fractions and decimals; all on numbers between 1-1000. Applicant must also be able to understand, read, speak and write in English.
Applicant must possess the ability to apply these basic functions to American currency, weight, distance and volumes.
Applicant needs the ability to perform these basic functions in stressful, noisy environments and in the adverse weather conditions as mentioned above.
Upon receiving a conditional offer, selected applicants may be required to have physical examinations. The results of those tests may require a licensed health care practitioner and selected applicant to determine whether reasonable accommodations can be structured to allow for safe performance of the job described above while in a remote and hazardous location.