Website Scripps Institution of Oceanography
The Marine Cook is responsible for the preparation of quality food/meals in a fast paced, high-volume, food service environment. Responsibilities include planning, preparation and serving of three meals daily for up to 60 people, efficient operation and maintenance of all kitchen equipment and personnel, execution of applicable standards regarding safety, food handling, cleanliness, sanitation and personal appearance. Duties also include set up/clean up of the Mess Hall, maintenance of Galley & Mess Hall supplies, stock rotation, menu planning, and other tasks as appropriate. Incumbent may assist with development and submission of stores/provisions requisitions and receipt of same. Incumbent may work independently on smaller vessels of the SIO fleet. In emergency situations, perform assigned duties listed on the ship’s Station Bill, any additional duties deemed necessary and execute all lawful orders of the Master and other ship’s officers (for MMC holders only).
Typical workday: ~10 hours daily, 7 days per week. Rotations 1week-3months depending on availability and vessel schedule. Pay rate is hourly plus overtime (time and a half) after 40 hours in a week).
Other: TWIC required, MMC preferred
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