MV Cook/Deckhand - Bowhead Transport Company

Overview

Bowhead Transport seeks an MV Cook/Deckhand to serve a dual role onboard BTC vessels, supporting both galley operations and deck operations as assigned by the Vessel Master. This position is responsible for preparing and serving home-style meals for crew members and occasional guests, while also assisting with deck duties including line handling, watch standing, security rounds, and emergency responsibilities. This role requires adaptability, strong teamwork, and the ability to perform in Arctic marine conditions.

Responsibilities

Essential functions will include:

Cook Responsibilities:

• Prepare and serve three balanced meals daily for crew and occasional guests
• Follow established recipes and develop recipes when improvisation is required
• Maintain overall sanitation, cleanliness, and upkeep of galley equipment, lockers, and storerooms
• Ensure food safety compliance, preventing contamination and maintaining proper food storage temperatures
• Manage food requisitions, inventory, and provisions once delivered onboard
• Properly store, label, and rotate food items
• Ensure dining areas (salads, desserts, beverages, condiments) are prepared prior to meal service
• Maintain sanitation standards and personal hygiene at all times

Deckhand Responsibilities:

• Perform line handling including proper tying, throwing, coiling, and stowing of lines
• Stand watch as assigned
• Conduct deck and engine security rounds
• Perform assigned security and emergency duties
• Assist with vessel operations as directed by the Master or Mate
• Adhere to Company policies, USCG regulations, and environmental regulations
• Represent the organization professionally to guests, customers, and regulatory agencies

Knowledge, Skills & Abilities:

• Knowledge of health codes, proper food handling, preparation, cooking, and storage temperatures
• Strong understanding of galley safety procedures
• Strong written and verbal communication skills
• Strong interpersonal and team collaboration skills
• Ability to resolve issues quickly and professionally

Qualifications

Minimum Qualifications:

• Merchant Mariner Credential (MMC)
• USCG Rating as Ordinary Seaman (OS) or Able Bodied Seaman (AB)
• STCW endorsement including Basic Safety Training
• Valid TWIC Card
• Minimum two (2) years Chef/Cook experience with shipboard experience

Physical Demands:

• Ability to read, write, and communicate effectively in English
• Ability to perform prolonged standing, sitting, twisting, kneeling, squatting, and reaching
• Full range of motion of extremities and spine
• Good balance and coordination on uneven and slippery surfaces
• Ability to climb ladders, stairwells, and pushknees
• Ability to step 2 feet horizontally and vertically when transferring between vessels and docks
• Ability to lift: 
  • 65 lbs floor to knuckle (daily)
  • 65 lbs floor to waist (daily)
  • 30 lbs floor to shoulder (daily)
  • 10 lbs floor to crown (daily)
• Ability to carry 30 lbs for 30 feet
• Ability to perform medium-heavy labor in extreme weather conditions while wearing required PPE

Environmental Conditions:

• Work in confined and cramped spaces
• Arctic marine environment including extreme cold, wind, icing, moisture, and wave action
• Exposure to fuels, solvents, cleaners, dust, fumes, and gases
• Constant engine, blower, and exhaust noise
• Irregular visibility conditions (fog, darkness)
• Vessel vibration
• Frequent hazards including hypothermia, slips, falls, lifting injuries, and pinch points
• Continuous hazard awareness required