GENERAL DESCRIPTION OF CLASS
The SHIP'S COOK plans and prepares meals for the crew and staff of an oceanographic research vessel.
This is the second of a two-level series. This class is distinguished from the Ship's Assistant Cook level by having the responsibility for cooking all meals, developing menus, and maintaining an appropriate inventory of food supplies.
DUTIES AND RESPONSIBILITIES
- Food Preparation. Typical tasks: prepares menus; cuts, bones, and trims meats; makes soups, salads, sauces, and dressings; bakes breads, rolls, muffins, and biscuits; determines cooking times and meal schedules; assigns food preparation duties to lower level assistant cook; serves food and beverages to staff and crew; operates galley equipment such as range, mixer, meat grinder, and dishwasher.
- Food Clean-Up. Typical tasks: directs the assistant cook in cleanup chores in mess hall, galley, storerooms, refrigerators, and freezers; washes and cleans utensils and equipment.
- Food Inventory. Typical tasks: orders food stuffs required for three meals a day during the length of the journey at sea; purchases additional foodstuffs at other ports; receives, inspects, and stores supplies and equipment; inventories and records food usage for guidance in future ordering; maintains the sanitation levels required to store food.
- Miscellaneous. Typical tasks: trains assistant cook in food preparation duties; cleans living quarters; maintains adequate paper supplies; issues laundry to staff and crew; maintains a continuous inventory of linen on board.
RELATIONSHIPS WITH OTHERS
Employees in this class have occasional contact with vendors for ordering and delivery of supplies. Contact normally is limited to the ship's crew and scientific staff. Work is performed and completed on board the vessel.
Employees in this class receive general supervision from the Ship's Master daily. Work is performed and inspected daily by the Ship's Master to conform with the health and safety standards required to operate a galley on an oceanographic research vessel.
Positions in this class are found on ships conducting research at sea for extended periods of time. They require the willingness to work within the environment associated with the position's location.
Two years of cooking experience which includes six months of cooking experience on a vessel; OR
An equivalent combination of training and experience; AND
- Merchant Mariner's Document with Food Handler endorsement issued by the U.S. Coast Guard prior to their first seagoing assignment
- Current passport, or the ability to obtain
- Valid driver's license
- Meet Coast Guard drug testing requirements
- Ability to obtain an STCW certificate
- Successfully complete fire fighting, First Aid and CPR training
- Ability to speak, read and write English
Revised May 2004