PT Ship Cook - Marine Technology

DEFINITION

Work under the Captain’s supervision on CFCC ship training voyages preparing and serving meals. Maintain food and cleaning supplies and keeping up with pantry supplies.

• Receives general supervision from the Captain
• Exercises no supervision.

Essential and other important responsibilities and duties may include, but are not limited to, the following:

• Prepare three meals each day ship is underway.
• Keep the galley and pantry area in a clean and orderly manner.
• Buy or order food within budget constraints.
• On occasion prepare meals for someone with special dietary needs, vegetarian, etc.

• Perform other related duties and responsibilities as assigned

• Safe food handling and galley hygiene practices.
• Understanding of shipboard sanitation practices.
• Be able to recognize problems with galley equipment.
• Perform stock control.
• Be able to have meals prepared on time. If necessary due to ship the ship’s schedule have meals earlier or later than posted times. English usage, spelling, grammar and punctuation.
• Basic mathematical skills.
• Principles and procedures of record keeping.

• Work independently in the absence of supervision.
• Understand and follow written instructions.
• Prepare meals in a shipboard environment.
• Establish and maintain cooperative working relationships with those contacted in the course of work
• Interpret and apply CFCC goals, objectives, policies, procedures, rules, and regulations

• Maintain effective audio-visual discrimination and perception needed for:
• Making observations
• Reading and writing
• Communicating with others
• Operating assigned equipment
• Maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following:
• Standing or sitting for extended periods of time
• Operating assigned equipment
• Handling varied tasks simultaneously
• Working under harsh weather conditions
• Loading ships stores
• Maintain mental capacity, which allow the capability of:
• Making sound decisions
• Responding to questions
• Demonstrating intellectual capabilities

Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:

• High school diploma or equivalent.
• Possession of, or ability to obtain, a Transportation Worker Identification Card
• Possession of, or ability to obtain, a U.S. Passport
• Serv Safe Food Handler Certification

• Work in a commercial kitchen preparing meals.
• Comfortable being on the water in various sea states

• Associate degree or training in Culinary Arts.
• At least 100 days of sea time, preferably working or serving in the stewards department on an oceanographic research vessel or some other ocean going vessel.
• Have or ability to obtain U.S. Merchant Mariner’s Document for entry level positions.
• STCW certification.

• Upload copy of Serv Safe Certification to application
• This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.
• Candidates are required to submit OFFICIAL TRANSCRIPTS for all degrees obtained prior to their first day of work or hire date. If highest level of education is High School diploma or equivalent, proof of completion is required.
• Candidates who have obtained their education outside of the US and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master’s degree conferred by a regionally accredited college or university in the United States.
• To claim veterans’ preference, all eligible persons shall submit a DD Form 214, Certificate of Release or Discharge from Active Duty, to Human Resources during the application process. Human Resources will verify eligibility.