Deckhand Cook

The Deckhand Cook plays a dual role onboard vessels, combining the responsibilities of general deck operations with meal preparation and kitchen management. This position requires versatility, physical endurance, and culinary skills to support both the crew's operational needs and their daily nutrition. The Deckhand Cook assists with docking, mooring, maintenance, and cargo handling, while also planning, preparing, and serving meals in accordance with safety and hygiene standards.

Work Environment:
Onboard the dredge in marine environments; may involve exposure to variable weather conditions, confined spaces, and extended periods in the river.

Working Hours:
Varies depending on project deadlines; may include long shifts, weekends, and public holidays.

1. High school diploma or equivalent (additional maritime training is a plus).

2. Food handling certificate.

3. Depending on the vessel and its operations, additional certifications such as STCW.

4. Physical fitness and ability to perform strenuous tasks in various weather conditions.

5. A basic understanding of maritime safety procedures and regulations.

6. Strong teamwork and communication skills.

7. Ability to follow instructions and work effectively under pressure.

8. Adaptability and willingness to learn new skills.

1. Assist in the safe navigation and maneuvering of the vessel, following instructions from the captain.

2. Handle lines, ropes, and cables during mooring and unmooring procedures.

3. Deploy and recover equipment such as lifeboats, rescue boats, and anchors.

4. Perform routine maintenance tasks, such as cleaning, painting, and general upkeep of the vessel's exterior.

5. Assist in the maintenance of deck equipment, ensuring they are in proper working condition.

6. Participate in inspections and basic repairs under the guidance of senior crew members

7. Participate in safety drills and exercises, including fire drills and abandon-ship procedures.

8. Follow safety protocols and regulations to prevent accidents and respond effectively in emergencies.

9. Maintain a clean and hazard-free work environment on the deck.

10. Adhere to environmental regulations and best practices to prevent pollution and protect marine ecosystems.

11. Properly handle waste disposal, and other potentially harmful materials.

12. Collaborate with crewmembers, communicating effectively to ensure smooth operations.

13. Assist team in watch keeping duties and navigation tasks.

14. Provide support to other departments as needed.

15. Follow all safety guidelines and procedures outlined by the company.

16. Prepare, cook, and serve daily meals for the crew.

17. Maintain cleanliness and hygiene of the dining, and storage areas.

18. Manage food inventory and storage in compliance with food safety standards.

19. Any other duties that may be assigned by the Captain or COO, that is within your scope of work.