DEPARTMENT OVEVIEW

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 three major seagoing research vessels and platforms, which conduct physical, chemical, biological, geological, and geophysical studies of oceans worldwide. Scripps oceanographic research vessels and research platform FLIP 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 DESCRIPTION

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 lawful orders of the Master and other ship’s officers.

QUALIFICATIONS

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

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

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

• 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 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. Knowledge of the proper sanitation methods for a range of spaces, implements, utensils, tools, food service machines, kitchen equipment etc.

• 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 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.

• 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

• U.S. Passport

• 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. Coast Guard Merchant Mariners Document (MMD) or Credential (MMC).

• Transportation Worker Identification Credential (TWIC) issued by Transportation Security Administration (TSA).

• Food Handlers Certification (Card).

• Vessel Personnel with Designated Security Duties (VPDSD).

• Offer Contingent Upon Successful Completion Of A Background Check.

• Other endorsements may be required.