JOB DESCRIPTION:  Responsible for safe and efficient management of galley to include all meals, cleanliness and maintenance of ship accommodations, training and supervision of galley staff.

• Provide timely requisitions for all provisions, equipment and other galley and hotel supplies as needed.  Food orders to be provided to purchasing at least 1 voyage trip and/or 14 days prior to requested delivery.  Orders to include, but are not limited to; dry, frozen, chill and paper products.
• Receive and check all supplies and stores. 
• Manage food budget within assigned guidelines by working closely with Operations and food vendors. 
• Provide regular inventory reports to Operations and Accounting departments at quarter end March 31, June 30, Sept. 30, Dec. 31, season end, and otherwise as requested.
• Maintain cost controls as stipulated by Operations.  Track total food cost, voyage days and food cost per crew, per day.

• Ensure all common areas, staterooms, toilets and other areas including hallways are cleaned to satisfaction of the vessel Captain.
• Responsible for ensuring crew cleaning of staterooms and providing end of contract/season approval for condition of each crewmembers stateroom/bunk or as otherwise ordered by the Vessel Captain.

• Train, supervise and evaluate the work activities of the Assistant Cook. This includes regular written performance reviews.
• Responsible for establishing Galley staff schedule/rotations each year and communicating schedule and changes with HR.
• Develop a meal plan, communicate it and train galley staff in preparation of meal plan.  Assist cooks in meal preparation and meal clean up as needed.  Meal plan to include a midnight meal to crew.
• Manage sea store and maintain inventory, accounts and records for all crew using this service.  
• Responsible for bedbug remediation management, both at sea and in shipyard.
• Provide Port Engineer and vessel Chief Engineer a work list for all Hotel maintenance/repair needs on a trip by trip basis during fishing and at end of season.
• Ensure compliance with applicable sections of the Safety Management System. Knowledgeable and conversant on applicable policies and procedures contained in the SMS.
• Ensure compliance with environmental and company regulations regarding general and food waste.
• Maintain galley/hotel food and hygiene in compliance with ADEC standards.

REQUIRED TRAINING:

• Food Protection Manager/Serve Safe
• Food Safety System Training
• First Aid/CPR
• Cold Water Survival