Aboard a Factory Vessel in Alaska's Seafood Industry
Career Stream #2
Overview: All people working on a seafood factory vessel at-sea are paid by percentage of catch. It is important to work for a reputable company. Interviews for these jobs must be held in-person and a physical; drug screen and criminal background check are done for each person who is offered employment. Generally they will work a 3-month to 4-month contract at a time depending upon the type of fishery and the time of year. Point of hire is Anchorage or Seattle.
Bridge Department
Captain/Fish Master Ship: In the case of an at-sea seafood processing ship or head and gut processing ship, the Captain commands ship to transport seafood processing employees, deckhands, crew, seafood product/freight, across oceans, bays, lakes, and in coastal waters: Sets course of ship, using navigational aids, such as charts, area plotting sheets, compass, and sextant, and orders crew worker at helm to steer ship. Determines geographical position of ship, using loran or azimuths of celestial bodies. Inspects ship to ensure that crew and passengers observe regulations pertaining to safety and efficient operation of ship. Coordinates activities of crewmembers responsible for signaling devices, such as ship's whistle, flashing lights, flags, and radio, to signal ships in vicinity. Calculates landfall (sighting of land), using electronic sounding devices and following contour lines on chart. Avoids reefs, outlying shoals, and other hazards to shipping, utilizing aids to navigation, such as lights, lighthouses, and buoys. Relinquishes command of ship to PILOT, SHIP (water trans.) to guide ship through hazardous waters. Signals TUGBOAT CAPTAIN (water trans.) to berth ship. Maintains ship's log. Must be licensed by U.S. Coast Guard for steam, motor, or sail ship according to waters navigated and tonnage of ship. May be designated according to waters licensed to navigate as Master, Bays, Sounds, And Lakes (water trans.); Master, Coastal Waters (water trans.); Master, Great Lakes (water trans.); Master, Ocean (water trans.).
Purser: Coordinates activities of workers aboard ship concerned with shipboard business functions and social activities for passengers: Prepares shipping articles and signs on crew. Maintains payroll records and pays off crews at completion of voyage. Submits passenger and crew sailing lists to governmental agencies as required by regulations. Assists passengers in preparing declarations for customs, arranging for inspections of horticultural items being brought into country, and inspection of documents by immigration authorities. Prepares ship's entrance and clearance papers for foreign ports, and ship's cargo manifests when discharging cargo. Supervises stowage, care, and removal of hold baggage. Arranges for travel and scenic tours at ports of call. Provides banking services and safekeeping of valuables for passengers. Supervises preparing, editing, printing, and distribution of ship's daily newspaper. Plans and conducts games, tournaments, and parties for passengers' enjoyment. May conduct religious services. May provide first aid for passengers and crew.
Mate, Factory Vessel: Supervises and coordinates activities of crew aboard ship: Inspects holds of ship during loading to ensure that cargo is stowed according to specifications. Examines cargo-handling gear and lifesaving equipment and orders crew to repair or replace defective gear and equipment. Supervises crew engaged in cleaning and maintaining decks, superstructure, and bridge of ship. Examines fishing gear and life-saving equipment and orders crew to repair or replace defective gear and equipment. Stands watch during specified periods and determines geographical position of vessel upon request of CAPTAIN, FISHING VESSEL, using loran and azimuths of celestial bodies. Directs activities of workers engaged in capture, preservation, stowing, and refrigeration of fish aboard fishing vessel. Assumes command of fishing vessel in event CAPTAIN, FISHING VESSEL becomes incapacitated. May locate schools of finfish and other marine life by observation from masthead and relay navigating directions to CAPTAIN, FISHING VESSEL. Required to hold license issued by U.S. Coast Guard. When more than one MATE, SHIP (water trans.) is required, may be designated Mate, Chief (water trans.) (Usually on vessels inspected by U.S. Coast Guard); Mate, First (water trans.) (Usually on uninspected vessels); Mate, Fourth (water trans.); Mate, Second (water trans.); Mate, Third (water trans.). May remain in port to relieve another MATE, SHIP (water trans.) who desires to go ashore while ship is in port and be designated Mate, Relief (water trans.).
Mate Apprentice: Alternate title: CADET, DECK (water trans.) Learns and performs all deck and navigational duties aboard ship under supervision of deck officer to become eligible for U.S. Coast Guard license and position as MATE, SHIP (water trans.): Observes loading and unloading of cargo holds to learn methods of handling and stowing of cargo. Inspects lifesaving and visual-signaling equipment for defects. Directs crew engaged in repair of defective equipment. Stands watch during specified periods while ship is underway. On graduation from maritime academy and successful completion of license examination, is eligible for position as MATE, SHIP (water trans.).
Deck Boson: Alternate title: BOATSWAIN, OTTER TRAWLER (fishing) Supervises and coordinates activities of fishing vessel crew (Deckhands) engaged in deploying, retrieving, and repairing otter trawl net to catch fish, and operates winches to launch, tow, haul, hoist, and dump net: Confers with CAPTAIN, FISHING VESSEL or MATE, FISHING VESSEL to ascertain specified fishing depth, terrain of ocean floor, and location of fish concentrations, and selects required otter trawl net and other fishing gear accordingly. Directs crew in attachment of floats, weights, otter boards (net guides), and other gear to trawl net preparatory to net deployment. Directs lowering of net over side of vessel, and moves winch controls to release otter boards and tow cables into sea. Observes action of otter boards to ensure that net is tangle free and in desired position, and moves winch controls to maintain even alignment and designated depth of net behind.
Deckhand Factory Vessel: Attaches nets, slings, hooks, and other lifting devices to cables, booms, and hoists. Loads equipment and supplies aboard vessel by hand or using hoisting equipment. Signal other workers to move, hoist, and position loads. Attaches accessories, such as floats, weights, and markers to nets and lines. Pulls and guides nets and lines onto vessel. Removes fish from nets and hooks. Sorts and cleans marine life and returns undesirable and illegal catch to sea. Places catch in containers and stow in hold and covers with salt and ice. Washes deck, conveyors, knives and other equipment, using brush, detergent, and water. Lubricates, adjusts, and makes minor repairs to engines and equipment. Secures and removes vessel's docking lines to and from docks and other vessels. Also see Deck Boson for gear used on factory vessel.
Engineering Department
Chief Engineer: Alternate title: Marine Engineer: Designs and oversees installation and repair of marine power plants, propulsion systems, heating and ventilating systems, and other mechanical and electrical equipment in ships, docks, and marine facilities: Studies drawings and specifications and performs complex calculations to conceive equipment and systems designed to meet requirements of marine craft or facility. Oversees and evaluates operation of equipment during acceptance testing and shakedown cruises. May specialize in design of equipment, such as boilers, steam-driven reciprocating engines, heat exchangers, fire control and communication systems, electric power systems, or piping and related fittings and valves. Assistant Engineers perform the same duties and are supervised and trained by the Chief Engineer.
Assistant Engineers: Alternate title: DECK ENGINEER (water trans.) Repairs and maintains deck machinery, such as cargo winches and anchor windlasses: Operates machinery to determine causes of malfunctioning. Dismantles, repairs, or replaces defective parts, and reassembles machinery, using machinist's hand tools, chain hoists, and steel rollers. May maintain ship's plumbing system. May change fuses and lights and overhaul electric motors. U.S. Coast Guard must endorse rating.
Electrician: Installs, adjusts, maintains, and repairs electrical and mechanical equipment and parts in power-generating station: Installs equipment. Dismantles and overhauls equipment MILLWRIGHT (any industry); BOILERMAKER (struct. metal) I|. Dismantles and repairs auxiliary equipment, such as pumps, compressors, and pipe systems MAINTENANCE REPAIRER, INDUSTRIAL (any industry). Assists in conducting acceptance and performance tests on new or existing equipment. Fabricates special tools, rigging equipment, and replacement parts for equipment. May install wiring between machinery, switchboards, and control panels ELECTRICIAN, MAINTENANCE (any industry).
Oiler: Other titles: BOILER-ROOM HELPER (any industry), boiler-operator helper; oiler; powerhouse oiler. Assists STATIONARY ENGINEER (any industry) in operation and maintenance of stationary steam boilers and auxiliary steam equipment, such as pumps, compressors, and air-conditioning system, performing any combination of the following tasks: Starts auxiliary equipment. Opens valves and adjusts regulators to control flow of steam or water through pipelines, or to blow sludge and scale from pressure system. Cleans and lubricates pumps. Dusts tubes, and removes slag from furnace tubes and brickwork of coal-fired boiler, using steam or compressed air. Opens drains and washes boilers. Performs maintenance tasks, such as packing valves, repairing pipelines, and replacing gauge glasses. May regulate volume of water in boilers and in auxiliary equipment.
Refrigeration Engineer: Alternate titles: cooling-system operator; operating engineer; stationary engineer, refrigeration. Operates freon, carbon-dioxide, or ammonia gas-cooling systems to refrigerate rooms in establishments, such as slaughtering and meat packing plants and dairies, to air-condition buildings, or to provide refrigeration for industrial processes: Opens valves on equipment, such as compressors, pumps, and condensers to prepare system for operation and starts equipment and auxiliary machinery. Observes temperature, pressure and ampere readings for system and equipment and adjusts controls or overrides automatic controls to obtain specified operation of equipment. Records temperature, pressure, and other readings on log sheet at specified intervals. Measures density of brine, using hydrometer, and adds calcium chloride to lower temperature to specified degree. Connects hose from supply tank to compressor to replace coolant. Makes periodic inspection of equipment and system to observe operating condition and need for repair or adjustment. Adjusts controls to isolate and clear broken lines for repair or shuts down equipment. May repack pumps and compressors, clean condensers, and replace worn or defective parts using hand and power tools. When operating refrigeration or air-conditioning equipment aboard ship, may be known as Reefer Engineer (water trans.) and must have endorsement on Merchant Mariner's document as Refrigerating Engineer.
Galley Department
Chief Steward Galley: Supervises and coordinates activities of personnel in galley aboard vessel. Supervises and coordinates activities of kitchen personnel and participates in preparation of meals aboard ship: Collaborates with cook to plan menus. Determines time and sequence of cooking operations to meet meal-serving hours. Directs COOK in preparation of foods. Inspects galley and galley equipment, such as pots, ovens, and cutlery, for cleanliness. Butchers and prepares meat, fowl, and fish, and participates in cooking of meats and sauces. May requisition supplies. Receives, checks, and issues stores. Inventories supplies. Authorizes personnel to work overtime. Estimates food costs per serving. Compiles supply, overtime, and cost control records.
Cook Factory Vessel: Prepares meals for crew and officers on board fishing vessel or in shore fishery establishment. Plans menu. Supervise galley assistants. May order and purchase food supplies. Alternate titles: cook, boat; cook, ship. Cooks and serves meals to crew on passenger ship: Cleans, cuts, and cooks meat, fish, and poultry. Serves food to crewmembers. Washes dishes and cleans galley and galley equipment. Requisitions supplies. Compiles cost records of food used.
Galley Assistant: Alternate titles: cook, fishing vessel. Prepares meals for crew and officers on board fishing vessel or in shore fishery establishment. May purchase food supplies. Under direction of the head cook.
Housekeeper: Cleans rooms and halls in dormitories, performing any combination of following duties: Sorts, counts, folds, marks, or carries linens. Makes beds. Replenishes supplies, such as drinking glasses and writing supplies. Checks wraps and renders personal assistance to patrons. Moves furniture, hangs drapes, and rolls carpets. Performs other duties as described.
Factory Department
Factory Manager: Alternate title: Production Manager. Directs and coordinates activities of food processing plant: Contacts buyers to arrange for purchasing or harvesting and delivery of seafoods or other raw materials to plant for processing. Directs, through subordinate supervisory personnel, workers engaged in processing, canning, freezing, storing, and shipping seafood products. Directs and coordinates activities concerned with dismantling, moving, installing, or repairing of machines and equipment. Approves plant payroll and payments for purchased materials or products. Estimates quantities of seafoods for processing required and orders foods, materials, supplies, and equipment needed. Hires, transfers, and discharges employees. May provide suppliers with transportation to expedite delivery of purchased products or supplies to plant. May arrange for freezing of packaged products by other food processing plants. May negotiate with supplier's prices to be paid for purchases. Directs and coordinates, through subordinate supervisory personnel, activities concerned with production of company product(s), utilizing knowledge of product technology, production methods and procedures, and capabilities of machines and equipment: Confers with management personnel to establish production and quality control standards, develop budget and cost controls, and to obtain data regarding types, quantities, specifications, and delivery dates of products ordered. Plans and directs production activities and establishes production priorities for products in keeping with effective operations and cost factors. Coordinates production activities with procurement, maintenance, and quality control activities to obtain optimum production and utilization of human resources, machines, and equipment. Revises production schedules and priorities as result of equipment failure or operating problems. Consults with engineering personnel relative to modification of machines and equipment in order to improve production and quality of products. Conducts hearings to resolve or effect settlement of grievances and refers unresolved grievances for management-union negotiations.
Factory Forepersons: Alternate title: Supervisor Fish Processing. Supervises and coordinates activities of workers engaged in cleaning, eviscerating and preparing fish for packing or canning: Trains workers to clean, eviscerate or prepare fish for packing or canning. Inspects fish at various stages of processing to determine if company standards are being met, such as proper handling techniques to prevent damage to fish such as bruising and gaping. May be responsible for scheduling work hours and tracking time cards.
Seafood Processor: Alternate titles: Cannery Worker, Cold Storage Worker. Performs any combination of following tasks to can, glaze, package, freeze, preserve, or pack seafood products: Dumps or places food products in hopper, on sorting table, or on conveyor. Sorts or grades products according to size, color, or quality. Feeds products into processing equipment, such as washing, refrigerating, freezing, filleting, trimming, grinding, canning, retort, gutting, or slicing machines. Trims, slices products with knife or paring tool. May pull pin bones out of salmon fillets. Counts, weighs, or tallies processed items according to specifications. Inspects and weighs filled containers to ensure product conforms to quality and weight standards. Places filled containers on trays, racks, or into boxes. Loads, moves, or stacks containers by hand or handtruck. Seafood processors usually are told to rotate between several different jobs over the course of the week in order to reduce injuries from repetitive motion tasks. Possible job for a seafood processor: Fish Packer. Alternate titles: fish-house worker. Packs dressed fish in ice and records weight: Reads orders to determine quantity, size, and variety of fish to be packed. Selects and weighs fish and records weights. Shovels layer of ice in box and fills body cavity of each fish with ice. Places fish in box and fills remainder of box with ice. May assemble boxes, stencil addresses on boxes, and band packed boxes with metal straps. Possible job for a seafood processor: Fish Roe Processor. Performs any combination of following tasks concerned with cannery processing of fish roe (Examples include salmon roe, herring roe, Pollock roe etc.): Example for herring: Presses headless fish against work surface to ascertain sex of fish by presence or absence of milt. Inserts hand into body cavity of female fish, feels along ventral area of body to locate vent, and cups hand to remove viscera and egg skeins (membrane-enclosed ovaries, tissue, and fish roe). Separates viscera and organs from egg skeins by hand. Discards viscera and organs and places egg skeins in baskets for weighing. Weighs baskets containing egg skeins, using scales, and records totals on tally sheets. Dumps basket of egg skeins on work surface, and examines egg skeins for imperfections, such as blood saturation, immature eggs, and torn membranes. Separates egg skeins, according to size and species of fish. Places acceptable egg skeins in containers for reweighing. Rinses containers of egg skeins with water, using water hose, and dips containers in mild saline solution to rinse egg skeins prior to brining. Works under direction of FISH ROE TECHNICIAN to fill brining tanks, dump egg skeins into tanks, remove processed egg skeins, and pack egg skeins for shipment, following prescribed procedures. May slit underside of fish before removing egg skeins, using knife. Example for packing salmon roe: individually pack salmon roe skeins that have been sorted by quality into small plastic buckets, sprinkle each layer with salt as determined by the supervision of the Salmon Roe Technician, weave the top layer to look nice, weigh the box to appropriate weight.
Baader Technician: This is a possible job as a seafood processor, as in a Fish Machine Feeder. There is a machine made by a company called Baader. Feeds cleaned fish into machines that bone, skin, or cut and pack fish sections into can: Inspects fish to ensure that color, odor, and texture meet standards. Places fish on feed conveyor of machine. May start machines and pull levers to regulate feed conveyor speed. May be designated according to machine fed as Filling-Machine Feeder; Fish-Boning-Machine Feeder; Fish-Cutting-Machine Operator; Fish-Skinning-Machine Feeder; or according to activity performed as Fish Flipper; Fish Straightener.
Factory Technicians
Machinist: Sets up and operates factory production machines such as canning machines, fish processing machines. May fabricate metallic and nonmetallic parts, and fits and assembles machined parts into complete units, applying knowledge of machine shop theory and procedures, shop mathematics, machinability of materials, and layout techniques: Studies blueprints, sketches, drawings, manuals, specifications, or sample part to determine dimensions and tolerances of finished workpiece, sequence of operations, and setup requirements. Selects, aligns, and secures holding fixtures, cutting tools, attachments, accessories, and materials on machines, such as mills, lathes, jig borers, grinders, and shapers. Calculates and sets controls to regulate machining factors, such as speed, feed, coolant flow, and depth and angle of cut, or enters commands to retrieve, input, or edit computerized machine control media. Starts and observes machine operation to detect malfunctions or out-of-tolerance machining, and adjusts machine controls or control media as required. Sets up and operates machine on trial run to verify accuracy of machine settings or programmed control data. Fits and assembles parts into complete assembly, using jigs, fixtures, surface plate, surface table, hand tools, and power tools. May install machined replacement parts in mechanisms, machines, and equipment, and test operation of unit to ensure functionality and performance. May operate welding equipment to cut or weld parts. May develop specifications from general description and draw sketch of part or product to be fabricated. May confer with engineers, production personnel, programmers, or others to resolve machining or assembly problems.
Assistant Factory Technician: Any position that is training as an apprentice in a machinist, factory engineer, or other technical position on a seafood factory vessel.
Surimi Staff - Alaskan pollock is processed into surimi-a high protein fish paste, pollock fillets, roe and mince. Surimi is made into a variety of speciality items, including imitation crab and scallops. Surimi is a purified protein paste that is lower in cholesterol and higher in some amino acids than shellfish -- and is lower in price. Surimi is also used in numerous food items, from hot dogs to salmon jerky to high-protein health bars. A large fleet of catcher vessels on high seas fishing grounds is coordinated to insure a steady flow of fish to the processing plant. The fish are then dewatered and the heads come off, the guts and bones come out, the fish is filleted and the meat is pressed off the skin. The minced fish is washed and rinsed three times. Large decanters are used to capture additional bits of surimi. All of the by-product solids including the heads, skin and bones are sent directly to the fish meal plant. Throughout this process, high quality proteins are screened out of the rinse water and recycled back into the production loop. This insures that as much fish protein as possible ends up in the surimi instead of fish meal Finally, the minced fish is pressed to remove the remaining water. From the presses, the minced fish moves to final production, where cryoprotectants are added and the surimi product is frozen in blocks and packed for shipment It all takes just a little over 1 1/2 hours for the fish to move from the holding area to the frozen-product box.
Surimi Technician: Specially trained in making surimi as described above. There are schools who train people to be surimi technicians. Works under the direction of a Surimi Supervisor.
Fishmeal Technicians: Three by-products are made at the fish meal plant: fish meal, bone meal and fish oil. They are valuable as a worldwide source of animal feed and fertilizer, as a food source from eels in Asia to chickens in Arkansas and for use in everything from soap and cosmetics to cooking oil and as a low-sulfur fuel.
Roe Processing
Fish Roe Technician: Sorts, grades, and packs egg skeins containing fish roe: Examines egg skeins (membrane-enclosed ovaries, tissue, and fish roe) for unacceptable conditions, such as immaturity, bruises, or blood saturation. Discards unacceptable skeins and places acceptable skeins in containers for weighing and to await further processing. Dissolves specified salts in water, following brining formula; tests specific gravity of solution, using hydrometer; and pours brining solution into agitation vat. Flips switches to start vat agitators, pours preweighed amount of egg skeins into vat, and turns knob on timer to set brining cycle. Feel skeins for firmness and texture to determine effect of brine on skeins. Removes processed skeins from vat, using wooden-handled seine, and places skeins in container to drain. Tests brine in vat, using hydrometer, and adds specified salts when required to maintain salinity of brining solution at specified level. Examines, grades, and separates processed egg skeins, according to factors such as color, length, and width, utilizing product experience. Selects boxes marked for prescribed grade of egg skeins, places plastic sheets across bottom of boxes as liner, and sprinkles salt over liners prior to packing skeins. Positions layers of skeins in boxes to ensure preservation and seasoning in boxes. Weighs boxes on scales after packing, and adds or removes skeins to obtain specified weight. Folds plastic liner over filled boxes, positions lids on boxes, and stacks packed boxes for storage during aging process.
Freezer/Cold Storage: Move racks of food packages into and out of freezing room: Wheels portable racks filled with food packages and fresh meat into freezing room for freezing. Records identifying data, such as brand name, package sizes, and time of entry in freezing room. Feels packages after specified time to test solidity of freeze. Notifies supervisor when specified quotas are filled, and when temperature fluctuates, or outside air leaks into freezing compartments. Pulls racks from freezing room with power winch when wheels are frozen.
Quality Control Department
Manager Quality Control: Plans, coordinates, and directs quality control program designed to ensure continuous production of products consistent with established standards: Develops and analyzes statistical data and product specifications to determine present standards and establish proposed quality and reliability expectancy of finished product. Monitors temperature of seafood product, quality of seafood flesh, quality of canned salmon seals, for example. Formulates and maintains quality control objectives and coordinates objectives with production procedures in cooperation with other plant managers to maximize product reliability and minimize costs. Directs, through intermediate personnel, workers engaged in inspection and testing activities to ensure continuous control over materials, facilities, and products. Plans, promotes, and organizes training activities related to product quality and reliability. May investigate and adjust customer complaints regarding quality.
Quality Control Technician: Tests and inspects products (such as seafood products) at various stages of production process and compiles and evaluates statistical data to determine and maintain quality and reliability of products: Confers with management or engineering staff to determine quality and reliability standards. Selects products for tests at specified stages in production process, and tests products for variety of qualities, such as dimensions, performance, and mechanical, electrical, or chemical characteristics. Records test data, applying statistical quality control procedures. Evaluates data and writes reports to validate or indicate deviations from existing standards. Recommends modifications of existing quality or production standards to achieve optimum quality within limits of equipment capability. For seafood, monitors temperature of product along production process, quality of flesh, quality of canned salmon tin seals, for example. May set up and perform destructive and nondestructive tests on materials, parts, or products to measure performance, life, or material characteristics. May prepare graphs or charts of data or enter data into computer for analysis. May specialize in particular area of quality control engineering, such as design, incoming material, process control, product evaluation, inventory control, product reliability, research and development, and administrative application. For fresh/frozen seafood ensure that employees follow proper sanitation procedures such as keeping gear clean after each use, using clean gloves, wearing clean raingear, aprons, helmets, hair nets, beard nets, rubber boots that can be cleaned and sanitized. Test frequently to ensure that seafood product is kept at proper temperature during production and during storage to preserve quality. Maintain rigorous quality standards.
Sanitation: Keeps production areas on ship of industrial establishment in clean and orderly condition, performing any combination of following duties: Transports raw materials and semi finished products or supplies between departments or buildings to supply machine tenders or operators with materials for processing, using handtruck or fork lift (For example, left over fish products to the reduction plant area). Arranges boxes, material, and handtrucks or other industrial equipment in neat and orderly manner. Cleans lint, dust, oil, and grease from machines, overhead pipes, and conveyors, using brushes, air hoses, or steam cleaner. Cleans screens and filters. Scrubs processing tanks and vats. Cleans seafood remains off of floors, equipment, plastic baskets, foot rests, iron drain grates, using water hose, steam hose, disinfectant. Picks up reusable scrap for salvage and stores in containers. May start pumps to force cleaning solution through production machinery, piping. May start pumps to lubricate machines.
Offloading: Workers onboard a seafood factory vessel assist in offloading certain frozen seafood products while the vessel is in port. Physical requirements include repetitive bending, lifting, turning up to 50 pounds.
Safety Manager: Plans, implements, coordinates, and assesses ship vessel's accident, fire prevention, and occupational safety and health programs under general direction of Captain?, Utilizes knowledge of industrial safety-related engineering discipline and operating regulations: Develops and recommends new procedures and approaches to safety and loss prevention based on reports of incidents, accidents, and other data gathered from company's personnel department. Disseminates information to department heads and others regarding toxic substances, hazards, carcinogens, and other safety information. Assists department heads and administrators in enforcing safety regulations and codes. Measures and evaluates effectiveness of safety program, using established goals. Conducts ship surveys on periodic and regular basis to detect code violations, hazards, and incorrect work practices and procedures. Develops and reviews safety training for employees. Maintains administrative control of records related to safety and health programs. Prepares and disseminates memos and reports. Maintains required records. Assists personnel department in administering worker compensation program.
Miscellaneous
Marine Fisheries Observer (Federal Employee): Gathers data from catch aboard a fishing vessel or factory processing ship. Records data to compute statistics for dissemination to regulatory agencies. Records discrepancies between species caught for processing, and those allowed by commercial fishing regulations. May measure and record data from species caught. May operate marine radio to transmit data to regulatory agency in a timely manner. Will be required to possess or obtain a 3rd class FCC operators license. May be required to operate skiff to transfer from one vessel to another. May have to pass written test to be certified or pass prescribed training course. May work aboard foreign vessel. May be required to speak a foreign language. May be required to use vernier calipers.
