Offshore Night Cook: Creative Meals on 28-Day Rotation

Aramark; Gray (LA); On-site; USD 55,000 - 90,000; Full time

Job summary

Aramark is seeking an Offshore Night Cook to join our team on an oil platform, vessel, or boat. You’ll cook with fresh ingredients, experiment with cuisines, and follow production guidelines and safety procedures while bringing recipes to life.

The role requires overnight on location for rotations up to 28 days, with long hours (minimum 14 hours a day, 7 days a week). A TWIC card is required; other offshore credentials are optional but beneficial.

Qualifications

• Experience as a cook or in a related role required.
• Knowledge of basic principles of food preparation, various cooking methods, and food safety regulations.
• Must be able to acquire food safety certification.
• Demonstrate basic math and counting skills.
• Demonstrates interpersonal communication skills, both written and verbal.

Responsibilities

• Cook and prepare a variety of food according to production guidelines and standardized recipes.
• Sets up workstation with all needed ingredients and equipment.
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely uses a variety of utensils including knives.
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods.
• Arranges, garnishes, and portions food according to established guidelines.
• Properly stores food by adhering to food safety policies and procedures.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.
• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation.
• Ensures security of company assets.

Job description

Aramark is seeking an Offshore Night Cook to join our team on an oil platform, vessel, or boat. You’ll cook with fresh ingredients, experiment with cuisines, and follow production guidelines and safety procedures while bringing recipes to life.

The role requires overnight on location for rotations up to 28 days, with long hours (minimum 14 hours a day, 7 days a week). A TWIC card is required; other offshore credentials are optional but beneficial.