Crew - Late night cook

Description

Cardinal Point Captains, Inc. (CPC) is seeking a cook to work aboard the Environmental Protection Agency’s (EPA’s) research vessel (R/V) Lake Guardian, which can accommodate up to 42 people when fully loaded. However, typical operational days on the water involve preparing meals for 20–30 people. The R/V Lake Guardian berths at the University of Wisconsin‑Milwaukee School of Freshwater Sciences Marine Facilities dock in Milwaukee, Wisconsin when not conducting survey operations throughout the Great Lakes. The primary homeport is Milwaukee, Wisconsin. Approximate 150–270 days at sea each year, with additional working days on the vessel.

Tasks / Duties

The Cook is responsible for planning and preparing a varied, nutritious meals at breakfast, lunch and dinner, following the food safety and sanitation policies within the galley. The provisions provided to personnel must have a reasonable degree of variety, quality, nutritional value, and sufficient quantity for all personnel aboard. Special menu requests for personnel with food allergies, medical or religious restrictions, and vegetarian and vegan diets may be requested in advance.

The Cook is required to be knowledgeable about basic food chemistry, storage, and preparation and able to read and understand written food labels printed in English.

The Cook acquires and manages provisions for the ship, actively supports acquisition, delivery and loading of provisions, controls cost of provisions, maintains an inventory of provisions, rotates stock items to prevent spoilage, and keeps accurate records of expenditures and receipts.

The galley service shall include napkins, ceramic dishware, glasses and metal utensils.

Sufficient snacks and food for reheating and/or cold foods for self‑preparation (e.g. yogurts, hot cereal, breads, sandwich ingredients such as cold cuts and cheeses, salads, etc.) must be available for crew and personnel serving overnight shifts.

Leftover meal items should also be saved and made available for overnight personnel when sufficient quantities are available.

The Cook shall also be familiar with and strictly observe all shipboard safety management procedures and applicable regulations pertaining to garbage disposal from the galley.

Requirements

Preferred experience working in remote locations on a vessel, including preparation of meals for the vessel crew and passengers.

Experience planning menus to cater to the dietary needs and preferences of groups of approximately 20–40 people, including consideration of any dietary restrictions, allergies, or cultural preferences.

Experience maintaining budgeted meal costs while providing nutritious and satisfying meals. While adhering to budget constraints, the cook should be creative in preparing meals that are both nutritious and enjoyable for the crew.

Knowledge of proper food handling, storage, and hygiene practices is essential.

The cook will work closely with other crew members, so being a good team player is crucial. Cooperation and effective communication are essential for a harmonious working environment.

Must be a member, or willing to become a member of the International Organization of Masters, Mates, and Pilots union.

Preferred United States Coast Guard Merchant Mariner Credential with an Ordinary Seaman or higher endorsement.

Ability to work collegially with scientists, natural resources managers, and educators.

Have a valid US state‑issued driver’s license.

AAP/EEO Statement

CPC is an EEO employer. All qualified applicants will receive equal consideration for employment without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, physical or mental disability, or covered veteran status.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities, that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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