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Roles/Responsibilities:
Essential Duties and Responsibilities include the following; other duties may be assigned by the Camp Boss, FOD, or on-site client management as necessary:
Plan, prepare and serve a variety of nutritious, quality meals according to the established time schedule.
Plans or participates in planning menus and utilization of food surpluses and leftovers based on the probable number of personnel to be fed, popularity of various meal items, and frequency of the menu cycle.
Reviews menus, analyzes recipes, and develops methods to ensure effective cost controls for food and labor costs.
Maintain balance inventories of groceries and supplies by ordering these accurately, in a timely manner, and by properly storing and rotating groceries and supplies.
Inspect galley, living quarters (shallow-water operations), dining, storage areas and other areas on which company is responsible on at least a daily basis to ensure proper cleanliness and sanitation maintenance.
Maintain uninterrupted customer service by managing crew change and rotation schedules on shallow-water operations.
Maintain and submit accurate, required paperwork, which includes weekly inventories, meal & bunk rosters, safety paperwork and other forms as well as incident investigation reports.
Supervise kitchen staff to ensure proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner.
Mentors newly hired Chef’s and Cooks with on-site kitchen practices and enforces nutrition and sanitation standards.

Skills and Qualification:
Associate’s degree (A.A.) or equivalent from a 2-year college or technical school; or 6-months to 1-year related experience and/or training; or equivalent combination of education and experience.
Culinary certification which preferred but not required; ServSafe Certification, HUET/Mets training, TWIC, and Rig Pass.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
To perform this job successfully, an individual should have knowledge of Internet Explorer, internet software, order processing systems, MS Excel spreadsheet software and MS word processing software.
Other Qualifications include the ability to work on a hitch “rotation” in a remote offshore location .A hitch can last between 2-4 weeks in duration which requires 100% overnight travel to the work location port of embarkation and living on a rig in the or similar location. 28 days on at 12 hours a day for 28 days straight with 14 days off. Employee will be responsible for transportation (over 5 hours or more) to the camp and will reside on the location for the duration of their shift.