Deckhand Cook

Assist in the safe navigation and maneuvering of the vessel under the direction of the captain.

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

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

Conduct routine maintenance, including cleaning, painting, and upkeep of the vessel’s exterior.

Maintain and inspect deck equipment; assist in minor repairs as needed.

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

Follow all safety protocols and regulations to prevent incidents and respond effectively during emergencies.

Keep the deck area clean, organized, and hazard-free.

Adhere to environmental regulations and proper waste disposal procedures.

Collaborate with other crew members to ensure smooth vessel operations.

Support navigation and watch keeping tasks as required.

Prepare, cook, and serve daily meals for crew members.

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

Monitor and manage food inventory and storage in line with food safety standards.

Perform other duties as assigned by the Captain or Chief Operations Officer.

High school diploma or equivalent; maritime training is an asset.

Valid Food Handling Certificate.

Additional maritime certifications (e.g., STCW) may be required based on vessel operations.

Previous experience in a similar role aboard vessels is preferred.

Physically fit and able to perform duties in various offshore weather conditions.

Basic knowledge of maritime safety procedures and kitchen hygiene.

Strong teamwork, communication, and adaptability.

Ability to follow instructions and work efficiently under pressure.

Willingness to work long hours and through adverse weather if necessary.

Must comply with all project health and safety requirements.