Offshore Catering Now Hiring
EXECUTIVE STEWARD/CAMPBOSS
Supervises and manages all ESS operations, duties, and responsibilities on assigned locations including all food and accommodations services. May also be required to prepare meals for crews where required. Working 12–14-hour shifts, 7 days per week, and 26 weeks per year while some location require working 34 weeks per year.
STEWARD
Manages food service/housekeeping operations and is directly responsible for preparing a wide range of meals including breakfast, lunch and dinner, baking, salads, etc. while supervising a crew of 7 or less. The typical Steward is experienced in offshore food service operations, has good communication and leadership skills, can plan and cost menus, train staff, and has a positive customer service attitude. Two years prior offshore cooking experience on large locations required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year while some locations require working 34 weeks per year.
NIGHT COOK/BAKER
This position is for those who wish to move up into a Steward/Executive Steward position. Required skills include the ability to assist with preparation of and following of a menu, ability to prepare short order breakfast and grill items, work with larger cuts of meat and prepare a variety of baked goods from scratch. The Night Cook/Baker may work alone or supervise up to 2 people. Two years prior offshore cooking/ baking experience on large locations required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year, while some locations require working 34 weeks per year.
GALLEY HAND/UTILITY PERSON
This is an entry level position for those who want to learn the field. Some offshore experience is required, and basic skills are taught. The primary requirement is an ability to follow instructions, hard work over long shifts, a customer service attitude, and to be team oriented. Two years prior offshore catering experience required. Working 12–14-hour shifts, 7 days per week, 26 weeks per year, while some locations require working 34 weeks per year.
LEAD UTILITY HAND
This is a supervisory position that requires offshore experience. Directly supervise Utility Hands and carry out supervisory responsibilities in accordance with ESS policies, procedures, and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance, rewarding, and disciplining employees; addressing complaints and resolving problems. Two years prior offshore catering supervisory experience required. Salary DOE annually working 12–14-hour shifts, 7 days per week, 26 weeks per year while some locations require working 34 weeks per year.
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