Edison Chouest Offshore companies



Vessel Cook

Status: Accepting Applications

Company: Galliano Marine Service

16201 East Main Street

Cut Off, LA 70345

Recruiter: Laverne Reed

Office: 985-601-4256

Fax: 985-601-4237

The chief cook is responsible for preparing good, nutritional meals for crews, clients and employees of the company. On most vessels, the cook operates the galley alone and must be extremely organized. The cook's function is important, in that a well fed crew is a happy crew. With the galley most often being the center of the vessel, the cook should provide an enjoyable environment that evokes high morale. While most vessels do not follow a set menu, the cook must prepare meals that are nutritional, presentable and enjoyed by all crew members.


The vessel cook will:

  • Plan a menu, taking advantage of foods in season and available locally.
  • Maintain an adequate stock of provisions, while staying within budget, if possible.
  • Order all necessary galley provisions and keep records and accounts.
  • Prepare meals in quantities according to menu and number of persons to be served. Crew size may range from 7 to 50, with 12 being the norm.
  • Bake bread and pastries from scratch and cut meat.
  • Maintain galley and dining areas in a clean and sanitary manner.
  • Ensure that the refrigeration equipment is kept at the correct temperature for the provisions stored in them.
  • Be familiar with all the equipment in the galley.
  • Secure the galley during emergencies.
  • Assist in the loading and unloading of groceries.
  • Perform any other additional duties that may be required or assigned.

The vessel cook may also:

  • Direct activities to another cook or galleyhand in preparing and serving meals.
  • Serve meals.
  • Wash dishes.

Minimum Requirements

  • Valid USCG merchant mariner's document (Z-card) with minimum endorsement of OS, wiper, SD (FH)
  • Valid Transportation Worker Identification Credential (TWIC card)
  • USCG STCW 95 basic safety training
  • Previous culinary experience as chef, line cook or sous chef
  • Must be able to bake from scratch
  • Prior vessel experience is preferred
  • Must pass pre-employment physical, drug screen, background check and Safe Gulf class
  • Subject to random drug screening
  • Must be capable of working offshore in harsh weather environments for periods of 3 to 6 weeks
  • Must have reliable transportation to and from work for crew changes


  • Based on employee's USCG documents and type of vessel
  • Competitive pay
  • Main schedule of 28 on, 14 off
  • Free USCG STCW and upgrade classes offered at our training facility
  • Housing and meals provided during training or crew change days
  • Travel pay based on direct distance from employee's residence to our main office
  • Comprehensive benefits package: health, dental, vision, long-term disability, 401(k), and company-paid short-term disability

Galliano Marine Service is an Equal Opportunity Employer and promotes diversity in the workplace.