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Offshore Chef or Galleyhand Job Description

Chef or Cook (Offshore Galleyhand)

Salary: $39,000

Education: High School/Prior Cooking Experience

Opportunities for Advancement: Fair. (Night to Day Cook, Camp Boss)

Job Description

The rig Chef or Cook is responsible for daily food preparations and cooking on the rig. Chefs are hired through catering contractors and report directly to the Camp Boss. While prior offshore experience is not required, prior cooking experience—particularly in high stress situations—is required in most cases.

While the Day Cook position is the most desirable, many apprentice-cooks begin as Night Cooks and Bakers, later promoted to Day Cooks. Day Cooks may also act as Stewards and work in conjunction with the Night Cook, Baker and Galley Hand.

Shifts are typically 10 to 12 hours, on a rotating schedule of two weeks on and two off, four weeks on and off, or four weeks on and two weeks off. In the U.S., the quickest method of procuring an offshore position is to apply in person with catering contractors near rig ‘hotspots,’ such as Lafayette, Louisiana and Houston, Texas. Applications are also available online for the larger companies.

Job Functions:

  • Maintains food storage facilities.
  • Maintains inventory of food supplies.
  • Works in conjunction with Night Cooks, Bakers and Galley Hands to prepare nutritious, delicious meals for rig personnel.
  • Maintains cleanliness of kitchen and serviceability of kitchen appliances.
  • Reports all appliance malfunctions, restocking needs and kitchen-related injuries to the Camp Boss.