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Hornbeck Offshore
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Offshore Utility Worker (UT) - (42/21 Rotation)

Hornbeck Offshore

Posted 11/03/23

1 Norman Doucet Dr., Port Fourchon, LA, 70357

Inactive

Full-Time

Entry level

Oil and Gas

In Person

Job Description

ss="MsoPlainText">SUMMARY DESCRIPTION   The Offshore Utility Worker is responsible for assisting with the general steward duties of the vessel, assisting the Camp Boss and/ or Cook with meal preparation and cooking meals for the vessel crew, customer representatives and 3rd party employees while utilizing safe food handling practices, and the general sanitary cleanliness of the vessel in all living spaces and mess deck.   The career progression is from Offshore Utility Worker (UT) to Cook. The UT position is not a segway to the deck or engine departments.    REQUIRED QUALIFICATIONS   Possess the following valid certifications or licenses: •             Merchant Mariners Credentials (MMC) with OS/ Food Handler/ Steward rating preferred, yet not required at this time •             Valid Transportation Worker Identification Credential (TWIC -- minimum six (6) months prior to renewal) •             Valid Driver’s License (minimum six (6) months prior to renewal) •             Valid Passport (minimum six (6) months prior to renewal) •             ServSafe Food Handler certification (minimum six (6) months prior to renewal)  •             Copy of DD214 (if veteran)   SCOPE OF DUTIES AND RESPONSIBILITIES   FOOD PREPARATION AND COOKING   o             Assists Camp Boss/ Cook on duty to safely prepare and serve food, as directed for breakfast, lunch, dinner, 4th meal, deserts and snacks o             Should understand dietary requirements as well as food allergens from crew and POB to report to the Camp Boss/ Cook  o             Unload, store and stock groceries using proper food rotation minimizing waste o             Strict utilization of hand protection (cut-resistance gloves) while using cutlery to prep food o             Safe practices used when handling and storing galley cutlery during all sea state conditions o             Utilization of cutting board color coding as applicable to food prep o             Washing and sanitation of all dishes, glasses, cookware and utensils o             Assists in the cleaning and maintenance of all kitchen equipment including dry storage and walk-in coolers and freezers   STEWARDSHIP DUTIES   o             Maintain a standard level of cleanliness and sanitation of communal interior areas such as the mess deck, galley area, bridge, conference/ meeting rooms, state rooms, offices, theatre rooms, recreational rooms, hallways, stairways ad interior spaces on a daily basis o             Sweeps, mops, cleans and vacuums floors daily ensuring that floor surfaces are free from salt, grime and dirt o             Makes all crew’s bunks daily o             Provide laundry services for the vessel crew. This would consist of the washing, drying folding and storage of vessel provided linens, towels and crew laundry   •             All other duties as assigned by crew management.   REQUIRED QUALIFICATIONS   Education:  High school diploma or equivalent required.   Experience:  ServSafe Food Handler certificate is required for the position. Holding a valid Merchant Mariner Credential (with Steward/ Food Handler), valid Medical Certificate (in reference to the STCW date) and valid TWIC card is preferred, yet not required at this time. Previous experience in a maritime environment preferred. Experience in assisting meal prep, food service, cook/ chef/ sous chef/ food line, hospitality or steward experience a plus.    DEMANDS AND WORK ENVIRONMENT   Eyesight:  Functional, correctable to 20/20 Hearing:   Functional, correctable to normal to perceive sounds at normal speaking levels with or without correction; Ability to receive detailed information through oral communication and to make the discriminations in sound. Speech:    Ability to express or exchange ideas by means of the spoken word. Mobility:    Incumbents must frequently lift or move ship’s stores and objects that weigh up to 50 pounds, in excess of 50 pounds with crew’s assistance.   Must have coordination and dexterity to safely handle sharp instruments in an unsteady environment.   Occasional requirement to crew change by helicopter and maintain a valid OPITO BOSIET credential (issued through the Company).   HITCH ROTATIONS   The Offshore Utility Worker will work a 12 hour watch daily via a 42 days on /21 days off rotation equating to 243 days within a full calendar year.   Quality Service Incentive Bonus Opportunity

SUMMARY DESCRIPTION

The Offshore Utility Worker is responsible for assisting with the general steward duties of the vessel, assisting the Camp Boss and/ or Cook with meal preparation and cooking meals for the vessel crew, customer representatives and 3rd party employees while utilizing safe food handling practices, and the general sanitary cleanliness of the vessel in all living spaces and mess deck.

The career progression is from Offshore Utility Worker (UT) to Cook. The UT position is not a segway to the deck or engine departments.

REQUIRED QUALIFICATIONS

Possess the following valid certifications or licenses:

• Merchant Mariners Credentials (MMC) with OS/ Food Handler/ Steward rating preferred, yet not required at this time

• Valid Transportation Worker Identification Credential (TWIC -- minimum six (6) months prior to renewal)

• Valid Driver’s License (minimum six (6) months prior to renewal)

• Valid Passport (minimum six (6) months prior to renewal)

• ServSafe Food Handler certification (minimum six (6) months prior to renewal)

• Copy of DD214 (if veteran)

SCOPE OF DUTIES AND RESPONSIBILITIES

FOOD PREPARATION AND COOKING

o Assists Camp Boss/ Cook on duty to safely prepare and serve food, as directed for breakfast, lunch, dinner, 4th meal, deserts and snacks

o Should understand dietary requirements as well as food allergens from crew and POB to report to the Camp Boss/ Cook

o Unload, store and stock groceries using proper food rotation minimizing waste

o Strict utilization of hand protection (cut-resistance gloves) while using cutlery to prep food

o Safe practices used when handling and storing galley cutlery during all sea state conditions

o Utilization of cutting board color coding as applicable to food prep

o Washing and sanitation of all dishes, glasses, cookware and utensils

o Assists in the cleaning and maintenance of all kitchen equipment including dry storage and walk-in coolers and freezers

STEWARDSHIP DUTIES

o Maintain a standard level of cleanliness and sanitation of communal interior areas such as the mess deck, galley area, bridge, conference/ meeting rooms, state rooms, offices, theatre rooms, recreational rooms, hallways, stairways ad interior spaces on a daily basis

o Sweeps, mops, cleans and vacuums floors daily ensuring that floor surfaces are free from salt, grime and dirt

o Makes all crew’s bunks daily

o Provide laundry services for the vessel crew. This would consist of the washing, drying folding and storage of vessel provided linens, towels and crew laundry

• All other duties as assigned by crew management.

REQUIRED QUALIFICATIONS

Education: High school diploma or equivalent required.

Experience: ServSafe Food Handler certificate is required for the position. Holding a valid Merchant Mariner Credential (with Steward/ Food Handler), valid Medical Certificate (in reference to the STCW date) and valid TWIC card is preferred, yet not required at this time. Previous experience in a maritime environment preferred. Experience in assisting meal prep, food service, cook/ chef/ sous chef/ food line, hospitality or steward experience a plus.

DEMANDS AND WORK ENVIRONMENT

Eyesight: Functional, correctable to 20/20

Hearing: Functional, correctable to normal to perceive sounds at normal speaking levels with or without correction; Ability to receive detailed information through oral communication and to make the discriminations in sound.

Speech: Ability to express or exchange ideas by means of the spoken word.

Mobility: Incumbents must frequently lift or move ship’s stores and objects that weigh up to 50 pounds, in excess of 50 pounds with crew’s assistance.

Must have coordination and dexterity to safely handle sharp instruments in an unsteady environment.

Occasional requirement to crew change by helicopter and maintain a valid OPITO BOSIET credential (issued through the Company).

HITCH ROTATIONS

The Offshore Utility Worker will work a 12 hour watch daily via a 42 days on / 21 days off rotation equating to 243 days within a full calendar year.

Quality Service Incentive Bonus Opportunity

Skills

Housekeeping
Janitorial
Kitchen

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About Hornbeck Offshore

St. Tammany ParishCompany Profile

Location

1 Norman Doucet Dr., Port Fourchon, LA 70357