Cook

Description

  Summary:

The job of a cook is to safely and efficiently provide general labor on the spud barge. He/She will perform cooking, maintenance, housekeeping, and simple repairs to the quarter building or equipment used. The cook will work under the supervision of the barge foreman or operator. The cook is responsible for keeping the building clean and orderly. The cook will perform some physical tasks required on the vessel. Some of the major areas of activity are listed here. This is not intended to be a complete listing of all the duties of a cook but is a list to give a general idea of the scope of the position.

Primary Responsibilities

• Perform grocery orders on an as-needed basis to keep up with the job.

• Once groceries are delivered, all items must be stored in their required places (cabinets, ice

box, & freezers).

• Perform daily cooking (3 meals per day), cleaning, and sanitation of the cooking area.

• Bend or stoop repeatedly over time, such as removing items from the stove, oven, or

refrigerator.

• Make continuous or repetitive arm-hand movements, such as slicing or chopping food.

• Ensure an adequate amount of supplies are on board by inventorying and restocking

consumables as they are used (may require lifting items in excess of 30 lbs.).

• Maintain proper functioning, cleanliness, and upkeep of all equipment in the quarter

building.

• Wash, scrub, clean, and mop the quarter building (galley, bathrooms, and bunk rooms).

• Wash all towels and wash rags on a daily basis.

• Strip sheets and make beds throughout the entire building.

• Immediately report any unsafe conditions to the barge foreman/supervisor.

• Participate in the BBI Take 5 Program and utilize Stop Work Authority when necessary.

Additional Responsibilities

• The cook is responsible for the cleanliness of the galley and living quarters at all times,

including during construction projects.

• The cook may be required to ride the barge to or from location to complete job-related tasks.

• These responsibilities apply both while on location and while at the yard.

• The cook must complete a pre- and post-job checklist for the galley/living quarters related to

cleanliness and organization. 

  • The cook may be required to work extended hours to ensure duties are completed in a timely

and thorough manner.

• The cook is expected to plan and manage their tasks efficiently to meet operational needs.

• The cook is responsible for changing air filters and cleaning the intake and discharge vents of

the HVAC system in the galley and any assigned living quarters.

Competencies:

? Ability to work both in groups and individually to meet goals and to develop strong working

relationships with internal and external customers and team members.

Physical Requirements:

? Ability to lift and carry up to 75 to 150 lbs.

? Ability to climb and descent multiple flights of stairs.

? Ability to sit and/or stand for long periods of time