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The Cook/Steward is responsible for the maintenance of living, cooking, and eating quarters aboard the UM research vessel, the F.G. Walton Smith (WS). The incumbent is responsible for the ordering, preparation, and cooking of all meals daily in the ship's galley for the scientists and crew aboard the WS (up to 20 people). The incumbent is responsible for all aspects of the living quarters aboard. Work may be performed under difficult conditions depending upon weather conditions at sea. The range of duties is broad in scope and the incumbent will be expected to exercise independent analysis, decision-making, judgment, and initiative in establishing priorities and completing work.

PRIMARY DUTIES AND RESPONSIBILITIES

• Plans, prepares, cooks, and serves food to all aboard the research vessel F.G. Walton Smith.
• Cooks meats, vegetables, soups, pastries, desserts, and other courses.
• Operates kitchen equipment
• Must have the ability to cook for those with special dietary needs (lactose intolerance, vegetarian, vegan, etc.).
• Responsible for purchase of food from stores required.
• Responsible for sanitation, cleanliness, and maintenance of galley, mess area, and living quarters aboard.
• Responsible for monitoring food costs and performing these duties within an allocated budget.
• Be able to drive vehicle/van to purchase and pickup up ship's stores.
• Participate in safety drills as directed by the vessel's Emergency Station Bill.
• Assist with lading and unlading of cargo.

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of materials and methods used in preparing and serving food.
• Knowledge of a variety of recipes and the ability to plan proper dietary sufficient menus.
• Knowledge of food costs and ability to maintain records and disbursements.
• Ability to cook and prepare meals that are tasty, nutritious, and agreeable to all aboard.
• Ability to work under occasional unpleasant and hazardous conditions, typically due to at-sea or weather-related conditions.

EDUCATION REQUIREMENTS

• High school graduate is required.
• Culinary School completion preferred.

REQUIRED CERTIFICATIONS, EXPERIENCE, AND TRAINING

• One year of Chef/Steward experience on vessels.
• STCW Qualified.

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