Oregon Public Universities

 

Classification Specifications

SHIP'S COOK

Classification Number: 4501

SALARY RANGE

  Step 5 Step 6 Step 7 Step 8 Step 9 Step 10
Salary Range 19B $3333 $3493 $3659 $3834 $4015 $4217
GENERAL DESCRIPTION OF CLASS

The SHIP'S COOK plans and prepares meals for the crew and staff of an oceanographic research vessel.

DISTINGUISHING FEATURES

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

SUPERVISION RECEIVED

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.

GENERAL INFORMATION

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.

MINIMUM QUALIFICATIONS

TRAINING AND EXPERIENCE:
Two years of cooking experience which includes six months of cooking experience on a vessel

LICENSING/CERTIFICATIONS:
• Merchant Mariner’s Credential with Food Handler’s endorsement issued by the Coast Guard
• Ability to obtain a passport
• Ability to complete fire fighting training,
• Successfully complete First Aid and CPR Training
• Ability to speak, read, and write English
• Meet Coast Guard drug testing requirements