Vessel Cook & Fish Ticket Assistant

As a Hybrid Vessel Cook and Fish Ticket Assistant, you will be responsible for planning, directing, participating and supervising food service activities in the galley, as well as assisting with recording fish weights and paperwork. You will work closely with the fishing vessel's captain and crew to ensure smooth operations and maintain a positive working environment. This is a physically demanding position that requires adaptability, a strong work ethic, and a passion for both cooking and the fishing industry.
As the Vessel Cook, you will be responsible for the preparation and delivery of four daily meals for all crew members served buffet style. This position will also plan and develop recipes taking into account the food budget requirements while maintaining overall food quality & consistency.  
As the Fish Ticket Assistant, you will assist in varied ways to ensure and expedite all needs deemed necessary for the Fleet Team. In this position, you will ensure that the data and questions are tended to immediately and properly recorded as needed.
The vessel operates 24 hours/day 7 days a week during the processing season. This position requires being actively involved in food preparation while directing the activities of a prep cook and kitchen helpers. As the Vessel Cook and Fish Ticket Assistant, you will oversee overall kitchen organization, sanitation, and safety in addition to setting an example for the department staff in work ethic, safety protocol, and attitude, while also helping out on the deck to record fish weights as needed.
  
Essential Functions/Qualifications  
The responsibilities of the position include the following:  
Fish Ticket:
• Sort and distribute incoming fleet mail as needed.   
• Record the correct fish, quantity and weights to include date, time and vessel as needed on deck.
• Maintain excel sheets and record-keeping for all vessels that deliver with complete accuracy.
• Knowledge of the fishing area geography by names in order to properly communicate and understand vessel locations.   
• Assist in managing marine radios, VHF & Satellite.   
• Work with fleet managers to thoroughly collect critical data to maintain and update multiple spreadsheets daily to the fleet operations.   
• Generate, receive, and maintain confidential and sensitives files, information and reports and ensure security of these files and information.  
Vessel Cook:
• Oversee calculating food costs and staff requirements.  
• Supervise cooking activities of line cooks.  
• Ensure kitchen staff follows food recipes and portion servings.
• Manage inventory levels of food supplies, determine amounts of required supplies, and supervise storage and use of leftover uncooked products. 
• Oversee the proper rotation of food to ensure quality and freshness.  
• Conduct on-going inspection of kitchen equipment and oversee proper use of major kitchen equipment to and ensure employees follow industry safety and sanitation requirements.  
• Negotiate cost of supplies, equipment purchases, repairs, and maintenance with vendors.  
• Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and carrying out disciplinary action as necessary in accordance with SBS policies and applicable laws.  
• Maintain a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements. 
• Instruct staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues, ensuring clean and orderly refrigerators and kitchen area.  
• Other duties as assigned to ensure the vessel and organization is fully supported and successful.
  

Competencies    
To perform the job successfully, an individual should demonstrate the following functional and interpersonal competencies:  
  
Functional  
Fish Ticket:
• Fish Identification: Ability to accurately identify different fish species. 
• Weight and Measurement: Proficiency in using scales and measuring devices to accurately determine the weight and dimensions of fish. 
• Data Entry: Skill in accurately entering data into computer systems or handwritten records. 
• Calculations: Ability to perform basic mathematical calculations, such as calculating totals and percentages. 
• Regulations Understanding: Knowledge of relevant fishing regulations and standards. 
• Quality Control: Basic understanding of fish quality standards and the ability to identify any defects. 
Vessel Cook:
• Culinary Skills: