#122233 Senior Marine Cook

DESCRIPTION

The Scripps Institution of Oceanography (SIO) at UC San Diego is one of the oldest, largest, and most important centers for ocean and earth science research, education, and public service in the world. SIO operates four major seagoing research vessels and platforms, which conduct physical, chemical, biological, geological, and geophysical studies of oceans worldwide. Scripps oceanographic research vessels make up one of the largest academic fleets in the world. Scripps ships have state-of-the-art research instruments to study marine life, the oceans, the seafloor, and the atmosphere. Cruises vary from local trips to expeditions as long as six years. Scripps research ships, available to scientists around the world, have steamed more than six million nautical miles in support of science and the academic community.

POSITION OVERVIEW:

Under the general supervision of the Master, the Senior 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 will develop and submit stores/provisions requisitions and receive 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 orders of the Master and other ship’s officers.

QUALIFICATIONS

• Degree from an accredited culinary school and three to four years sea duty, with at least two years as a Marine Cook. In the absence of a formal degree, equivalent combination of education and experience.

• Thorough 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.

• Proven 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.

• Thorough computer proficiency to prepare orders and inventory, record menus and recipes, develop reports, and general business communications.

• Thorough knowledge of inventory control practices, records maintenance, requisitioning, receiving and storing of supplies, and stock rotation.

• Thorough knowledge of safe and sanitary food handling practices and operation of kitchen equipment. Demonstrated knowledge of temperature control and proper temperatures for serving and storing food stuffs. Demonstrated knowledge of the proper sanitation methods for a range of spaces, implements, utensils, tools, food service machines, kitchen equipment etc.

• 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.

• Thorough knowledge of and experience with emergency procedures, drills and training.

• Customer relations ability to maintain friendly, cordial, professional relationships with all embarked personnel.

• Proven ability to communicate effectively orally and in writing. Strong verbal and written control of the English language.

• Proven ability to lead, train, mentor, delegate and manage performance of junior staff to ensure smooth operation of the function.

• Proven skills and ability to handle pressure, and to work effectively in adverse conditions.

• Proven knowledge of methods to ensure 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.

• Demonstrated 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.

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.
• U.S. Passport
• U.S. Coast Guard Merchant Mariners Document (MMD) or Credential (MMC).
• Valid Driver's license.
• Transportation Worker Identification Credential (TWIC) issued by Transportation Security Administration (TSA).
• Food Handlers Certification (Card).
• Vessel Personnel with Designated Security Duties (VPDSD).
• Other endorsements may be required.

Job offer is contingent on successful engagement in the UC COVID-19 Vaccination program (fully vaccinated with documented proof or approved exception/deferral).

To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community.

The University of California is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, protected veteran status, gender identity or sexual orientation. For the complete University of California nondiscrimination and affirmative action policy see: http://www-hr.ucsd.edu/saa/nondiscr.html

UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.