Marine Cook Jobs (NOW HIRING)

Payroll Title:
MARINE COOK 2 Department:
NIMITZ MARINE FACIL Hiring Pay Scale
$27.11 - $29.35 / Hour Worksite:
Various Appointment Type:
Career Appointment Percent:
100% Union:
B6 Contract Total Openings:
1 Work Schedule:
Variable, Variable at Sea, Variable at Sea
#140170 Marine Cook
Filing Deadline: Thu 7/23/2026
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UC San Diego values and welcomes people from all backgrounds. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply.
UCSD Layoff from Career Appointment : Apply by 07/13/2026 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor.
Reassignment Applicants : Eligible Reassignment clients should contact their Disability Counselor for assistance.
THIS POSITION REQUIRES A VALID U.S. PASSPORT AND ABILITY TO WORK AT SEA 8 - 12 WEEKS AT A TIME.
DESCRIPTION
The Scripps Institution of Oceanography at UC San Diego is one of the oldest, largest, and most important centers for ocean and earth science in the world. Scripps operates three research vessels that support scientists studying the physical, chemical, biological, and geological processes of the oceans from the California coast to the most remote parts of the globe.These ships are equipped with advanced tools to study marine life, the seafloor, the atmosphere, and more. Voyages can last from a few days to several months. Scripps vessels have traveled over six million nautical miles in support of scientific research and we're looking for a Marine Cook to join the crew.
Under the direction of the Senior Marine Cook, the Marine Cook is responsible for preparing and serving three meals a day for up to 60 people in a busy, high-volume galley. You'll help plan menus, handle food prep, maintain kitchen equipment, and keep the galley and mess hall clean and well-stocked. You'll also make sure food safety, sanitation, and appearance standards are followed at all times.
This is a hands-on, team-based role that requires solid cooking skills, good organization, and the ability to work under pressure. On smaller vessels, you may work independently. All crew members are expected to take part in shipboard drills and follow orders from the Master and ship's officers, especially during emergencies.
Key Duties:

• Prepare and serve three daily meals for up to 60 people
• Maintain cleanliness and safety in the galley and mess hall
• Plan menus and manage food inventory and storage
• Operate kitchen equipment and monitor maintenance needs
• Assist in receiving and loading provisions
• Work within food safety and sanitation standards at all times
• Perform duties as assigned in emergency situations or drills

Required Qualifications:

• High school diploma or equivalent (GED)
• Experience in high-volume food service (at sea or on land)
• Ability and willingness to go to sea for extended periods
• Ability to work long hours in a fast-paced environment
• Strong teamwork and communication skills

Required Certifications & Documents:

• U.S. Passport
• Valid Driver's License
• U.S. Coast Guard Merchant Mariners Credential (MMC)
• TWIC (Transportation Worker Identification Credential)
• Food Handler's Card
• VPDSD (Vessel Personnel with Designated Security Duties)
• Other endorsements may be required depending on the vessel.

Conditions of Employment:

• Must pass a physical exam and meet U.S. Coast Guard/DOT drug and alcohol testing requirements
• Must be available for assignments of varying duration including extended trips at sea

QUALIFICATIONS

• Degree from an accredited culinary school and 2 - 3 years experience with some sea duty preferred. In the absence of a formal degree, equivalent combination of education and experience.
• Demonstrated knowledge of institutional food preparation: ability to plan and prepare a variety of appetizing meals in a high-volume, demanding environment; ability to serve meals on time according to posted schedules to ensure customer satisfaction.
• Demonstrated mathematical skills and abilities to use proper weights and measures, adjust and modify recipes, develop appropriate stores orders, record accurate data, compile statistics, receive orders and reconcile invoices.
• Demonstrated computer proficiency to prepare orders and inventory, record menus and recipes, develop reports, and general business communications.
• Demonstrated knowledge of inventory control practices, records maintenance, requisitioning, receiving and storing of supplies, and stock rotation.
• Demonstrated knowledge of safe and sanitary food handling practices and operation of kitchen equipment. Proven knowledge of, and skilled in the safe use and operation of, all kitchen tools, appliances and equipment. Proven ability to implement these practices daily.
• Working knowledge of university policies and procedures, marine facility work rules and Safety Management System. Ability to maintain ongoing implementation of the Company's safety management program
• Working knowledge of and experience with emergency procedures, drills and training.
• Customer relations ability to maintain friendly, cordial, professional relationships with all embarked personnel.
• Demonstrated ability to communicate effectively orally and in writing. Strong control of the English language.
• Proven skills and ability to handle pressure, and to work effectively in adverse conditions.
• Proven knowledge of methods to insure customer satisfaction that includes good problem solving skills.
• Proven ability to understand the relationship between meals and general morale aboard ship and the psychological appeal of well prepared, well presented, appetizing meals
• Demonstrated organizational skills to effectively manage time.
• Experience reading/interpreting recipes; proven ability to convert small quantity recipes into large quantity recipes, and to plan and prepare meals in quantities appropriate to the number of people being served.
• Demonstrated knowledge of temperature control and proper temperatures for serving and storing food stuffs.

SPECIAL CONDITIONS

• Ability and willingness to go to sea for extend periods of time.
• Ability to pass physical examination and U.S. Coast Guard (DOT) regulations for Chemical Drug and Alcohol testing.

Pay Transparency Act
Annual Full Pay Range: $56,606 - $82,455 (will be prorated if the appointment percentage is less than 100%)
Hourly Equivalent: $27.11 - $39.49
Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable).
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For the University of California's Anti-Discrimination Policy, please visit: https://policy.ucop.edu/doc/1001004/Anti-Discrimination
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Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts an offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; or have filed an appeal of a finding of substantiated misconduct with a previous employer.
a. "Misconduct" means any violation of the policies governing employee conduct at the applicant's previous place of employment, including, but not limited to, violations of policies prohibiting sexual harassment, sexual assault, or other forms of harassment, or discrimination, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct:

• UC Sexual Violence and Sexual Harassment Policy
• UC Anti-Discrimination Policy
• Abusive Conduct in the Workplace