Previous at-sea fish processor experience and current Alaska Food Worker card required.

Excellence. Innovation. Integrity. Passion.

General Description:
Assistant cooks work half of their shift as a fish processor and the other half assisting the cook with galley responsibilities. Galley responsibilities are assigned by the cook and may include meal and/or snack preparation, prep cook, cleaning, housekeeping and laundry duties for up to 38 crewmembers. Personal hygiene, food handling safety, and sanitation regulations in food preparation, service and storage must be followed. While working in the factory, assistant cooks may move raw fish through the various factory stations using machinery and conveyors, sort, cut fish, remove guts, pack fish into pans, place pans in and remove pans from freezers, remove blocks of frozen fish from pans, bag the blocks, and stack bagged fish in the vessel’s freezer hold.  Assistant cooks may also participate in the offload by stacking bags of frozen fish onto cargo nets for removal from the vessel, and backload supplies needed for the next fishing trip; this process may last longer than the regular 16.5 hours per day work schedule. Assistant cooks may also assist in cleaning and organizing the factory and other areas of the vessel, and perform other duties as directed. Assistant cooks may work in many areas of the vessel including the galley, factory, freezer hold, deck, or on adjoining docks or vessels during offload or backload. 

Essential Duties:
Assistant Cooks must be able to:

• As directed by the Cook, prepare and assist in preparation of foodstuffs in sufficient quantities according to number of persons to be served.
• Assist Cook to ensure meals and snacks are served on time according to crew schedules.
• Maintain a clean working environment in accordance with food safety regulations.
• Regularly clean and sanitize all food preparation, storage and serving areas.
• Enforce personal hygiene in accordance with food handling regulations.
• Ensure housekeeping duties are performed as directed, including laundry and cleaning of bathrooms.

Work Schedule:

• Typical work hours are 16.5 hours per day, 7 days per week.
• Work hours may be extended during offload or backload which may result in uneven shifts and sleep patterns.
• Breaks are determined by the business needs of the fish processing plant.  Unplanned, unscheduled breaks are prohibited except in health or safety related incidents. 

Work Environment:

• While performing the duties of this job, employees and the vessel will be operating in extremely remote and austere locations; often days away from land or dock facilities.
• While performing the duties of this job, employees are expected to wear protective clothing and equipment such as rain gear (pants and sleeves), gloves, rubber boots, noise suppression devices, and use as required: hardhat, safety goggles, fire extinguisher, respirator, life preserver and survival suit.
• Employees will be exposed to various species of fish; wet, humid and freezing conditions; fish processing equipment such as headers, movable and stationary conveyor systems, knives, hoists, pressure washers, cleaning chemicals, shovels, buckets, baskets and aluminum pans. 
• The noise level in the work environment is usually loud. Employees work onboard a vessel in the ocean which by nature produces varying degrees of motion in the factory.