Sontheimer Offshore/Catering Co.

Job Description:

Galleyhand / Utility hand Assists in food preparation, working safely and in a sanitary manner. Keeps dining area clean, including tables, chairs, fixtures, floors and walls. Unload and put away groceries. Clean kitchen equipment, fixtures, cookware, serving and dining utensils and dishes. Sweep, Mop, Dust common areas for which SONOCO is responsible. Clean bathrooms, including floors, partitions, walls, all fixtures (toilet, sink, etc.). Make beds, clean under and above lockers, clean bedroom walls and floors, empty trash.

Actively Participate in safety meetings and all other organized safety activities.

SONOCO requires The Galleyhand must have a transportation workers identification credential, which is necessary in order to be transported to and from the job sites in the Gulf of Mexico. A galleyhand must also have T-HUET water survival and SafeGulf training.

The Galleyhand may not have any felony convictions, or any misdemeanor drug convictions in the previous 5 years. A galleyhand must pass a physical exam and drug screen.

The Galleyhand position is an entry level position. No skills needed. The galleyhand should be able to demonstrate enough literacy to read, understand, and perform assigned tasks, and read recipes. A high school diploma or equivalent is preferred but not required. The galleyhand hand reports to and is directly supervised by the Steward / Cook.

Job Description:

Steward / Cook Responsible for meal planning to SONOCO guidelines Responsible for preparing and serving meals using all appropriate hygiene standards. Manages SONOCO employees on location, including training, supervision, scheduling work assignments. Responsible for maintaining SONOCO standards of hospitality, service and cleanliness at all times. Ensures that all SONOCO employees are in correct uniform, and meet personal hygiene requirements, and is responsible to act, or report if a team member is deficient. Performs administrative work including ordering, inspections, payroll, safety meetings, and inventory of food and supplies on the location. Also ensures that all paperwork is sent to the office as required. Ensures that daily housekeeping is done, either through staff or personally on smaller locations. Unloads groceries and supervises the SONOCO crew in this task. Maintains inventory of groceries.

The Steward may not have any felony convictions, or any misdemeanor drug convictions in the previous 5 years, and must pass a physical exam and drug screen. The Steward / Cook must have a transportation workers Identification credential, which is necessary to be transported to and from the job sites, and must also have T-HUET water survival and SafeGulf training.

Qualifications:

Must have industry experience (military, hospital/health care, full-service restaurant management. Knowledge of full-service menu, scratch baking experience, and nutritional menu planning Must have good reading, writing and comprehension, as well as general math skills that are sufficient to perform the work described here without assistance, translation or supervision. Good communicator with customer and SONOCO personnel. Knowledge of food cost, and inventory control.

Applications are accepted in person only at our office in Houma, Louisiana.

Al Robinson, Personnel Director SONOCO

5450 West Main Street

Houma, LA 70360

(985))851-0727

For additional information on applying for the government-issued TWIC card: