Kennedy Cass

As a Deckhand with American Cruise Lines, I supported the safe and efficient daily operation of a passenger vessel on the Columbia River system while working a 12-hour watch schedule. My responsibilities included line handling during dockings, departures, and lock transits, standing helm watch under the direct supervision of the mate while underway, and conducting regular security rounds to ensure the safety and security of both passengers and crew. I also participated in emergency response training, safety drills, and passenger safety operations while maintaining a professional and guest-focused onboard environment.

In addition to navigational and operational duties, I was responsible for maintaining vessel readiness through routine inspections, preventive deck maintenance, and comprehensive interior and exterior cleaning. My daily routine included managing the vessel's laundry operations, washing decks and windows, cleaning overheads and bulkheads, and ensuring all guest and crew spaces met the company's standards of cleanliness and presentation. These responsibilities required strong attention to detail, time management, teamwork, and the ability to perform physically demanding work while maintaining high standards of safety and customer service throughout each voyage.

From June 2022 to January of 2026 I work in luxury wedding and event catering, specializing in high end venues and large scale productions. My responsibilities included physical set up and breakdown of event sites, heavy lifting, equipment handling, and maintaining polished, guest ready environments. On the service side I provided guest service for up scale events, working efficiently under tight timelines while supporting seamless guest experiences.

In 2023, I worked as a live aboard sous chef and deckhand for a private outer island resort, living on site from June through October. I was responsible for preparing three meals a day plus homemade snacks for guest and staff, managing the galley independently while maintaining a clean , organized workspace. Outside the kitchen, I supported daily vessel operations- fueling the boat, scrubbing decks, line handling operations, and ensuring the vessel stayed guest ready. I also operated the tender for guest pick ups, supply runs, and transportation to and from town. The role demanded long hours, reliability, adaptability, and a strong work ethic as I balanced both galley duties and active deck responsibilities.