Offshore Vessel Cook

Bordelon Marine Inc.; Houma (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

Bordelon Marine Inc. in Houma, LA is seeking an Offshore Vessel Cook to prepare nutritious meals for crew aboard a vessel, maintain a clean galley, and support safe, efficient operations.

Responsibilities include meal planning, inventory control, provisioning, and assisting with safety drills and vessel emergencies as directed by the Master. The role requires a high school diploma and offshore cooking experience with knowledge of food safety.

Qualifications

• High school diploma or equivalent.
• Experience as a cook in marine/offshore/industrial food service.
• Knowledge of food safety and sanitation.
• Able to operate kitchen equipment and lift provisions.

Responsibilities

• Prepare and serve nutritious meals for vessel personnel.
• Plan menus and manage inventories of food and galley supplies.
• Order, receive, inspect, and store provisions.
• Maintain galley cleanliness and sanitation.
• Ensure refrigeration and storage temperatures are correct.
• Comply with safety and environmental regulations.
• Assist with onboard training and safety drills.
• Report equipment issues to the Master.

Skills

Time management

Planning

Attention to detail

Communication

Teamwork

Education

High school diploma or equivalent

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Offshore Vessel Cook

Houma, LA, US

2 days ago Requisition ID: 1039

About the Role:

The Vessel Cook plays a vital role in supporting safe and efficient vessel operations by providing nutritious, high-quality meals for crew members and authorized personnel while maintaining a clean, organized, and sanitary galley. This position is responsible for meal planning, food preparation, inventory management, and maintaining adequate provisions to support extended offshore operations. In addition to galley duties, the Vessel Cook is an integral member of the vessel crew and participates in safety, security, and emergency response activities as directed by the Master. The Vessel Cook works in a marine industrial environment and must comply with all company policies, U.S. Coast Guard regulations, and applicable safety and environmental requirements.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience as a cook in a marine, offshore, industrial, or commercial food service environment.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to safely operate kitchen equipment and lift, carry, and store provisions.
• Ability to work rotational schedules and extended periods aboard a vessel.
• Must be able to meet the physical requirements of vessel operations and emergency response activities.
• Must be eligible to work in a U.S. Coast Guard safety-sensitive position and comply with applicable drug and alcohol testing requirements.

Preferred Qualifications:

• Current Food Handler or ServSafe certification.
• Experience working aboard offshore vessels or in the maritime industry.
• U.S. Coast Guard Merchant Mariner Credential (MMC) and/or other required maritime certifications.
• Basic Safety Training (BST) or similar maritime safety certifications.
• First Aid/CPR certification.
• Experience with inventory management and provisioning for offshore operations.

Responsibilities:

• Prepare and serve nutritious, high-quality meals and snacks for vessel personnel.
• Plan menus and maintain adequate inventories of food, beverages, and galley supplies.
• Order, receive, inspect, and properly store provisions to ensure freshness and minimize waste.
• Maintain the cleanliness and sanitation of the galley, dining areas, food storage spaces, and galley equipment.
• Ensure refrigeration and food storage equipment are maintained at appropriate temperatures.
• Wash dishes, clean work areas, and properly dispose of garbage and recyclable materials in accordance with environmental regulations.
• Accommodate reasonable dietary restrictions and special meal requirements when operationally feasible.
• Maintain records related to galley inventories and provisions as required.
• Report equipment malfunctions, supply shortages, or unsafe conditions to the Master.
• Participate in vessel safety meetings, drills, and emergency response activities.
• Assist with the orientation and onboard training of new personnel as assigned.
• Comply with all company policies and applicable U.S. Coast Guard, environmental, and safety regulations.
• Exercise Stop Work Authority when unsafe conditions exist.
• Wear and properly maintain required personal protective equipment.
• Perform additional duties as assigned by the Master or company management to support safe and efficient vessel operations.

Skills:

The Vessel Cook applies culinary and organizational skills to prepare nutritious meals while effectively managing galley operations and inventories in a remote offshore environment. Strong planning and time management skills are essential for coordinating meal service around vessel operations and crew schedules. Attention to detail ensures compliance with food safety, sanitation, and environmental regulations. Communication and teamwork are critical for working effectively with the Master and crew, supporting onboard training, and participating in emergency response activities. Adaptability, problem-solving, and sound judgment enable the Vessel Cook to maintain high standards of service while operating safely and efficiently in a dynamic marine environmen t.