Academic Wage-Hourly: 2025 Taani Relief Chief Cook

Oregon State University; Newport; On-site; GBP 25,000 - 40,000; Full time

Job summary

An innovative university seeks a Relief Chief Cook to lead culinary operations aboard research vessels. This role involves managing daily galley functions, developing nutritious menus, and ensuring compliance with food safety regulations. With opportunities to supervise a dedicated team, you'll play a crucial role in providing high-quality meals for research crews while navigating the challenges of working at sea. If you have a passion for cooking and leadership, and you're ready for an adventure on the ocean, this position offers a unique chance to make an impact in a dynamic environment.

Benefits

Health Insurance

Paid Time Off

Professional Development Opportunities

Flexible Scheduling

Qualifications

• 2 years of cooking experience, including 6 months on a vessel.
• Merchant Mariner’s Credential and Food Handler’s Card required.

Responsibilities

• Manage galley operations, including food production and menu development.
• Train and supervise galley staff; manage inventory and purchasing.

Skills

Cooking Experience

Supervisory Experience

Food Safety Knowledge

Menu Development

Inventory Management

First Aid Training

Education

Merchant Mariner’s Credential

Food Handler’s Card

STCW Endorsement

Tools

Cooking Equipment

Inventory Management Software

Job description

Academic Wage-Hourly: 2025 Taani Relief Chief Cook

Oregon State University’s Ship Operations unit within the College of Earth, Oceanic, and Atmospheric Sciences invites applications for future full-time (1.00 FTE), 12-month, hourly academic wage (as needed) Relief Chief Cook positions. Appointments are anticipated to last up to one year from appointment date.

Job Summary

The purpose of the Chief Cook position is to provide support and leadership for day-to-day operations of the Steward Department aboard R/V Taani, supervision and training of Steward Department personnel, and food preparation aboard the ship. This includes policy and process development that ensures safe food handling and cleaning techniques that meet requirements or recommendations established by the Oregon Health Authority, OSHA and other applicable federal and state agencies; ordering and procurement of provisions and supplies for each research cruise; assisting with budget development for the steward department; developing menus and recipes; and meeting established budgetary food cost goals. This position is a member of a management team aboard the R/V Taani and OSU Ship Operations.

Key Responsibilities

1. Galley Management & Operations (60%)

   Provides operational leadership of the day-to-day functions of the galley and Steward Department including oversight of food production, menu development and implementation, inventory management and vendor communication and management; oversees the development and implementation of all menus & ensures recipes are developed; ensures high quality nutritious food, production, presentation, and flavor; develops menus that address multiple dietary and allergen needs along with healthy cooking principles; ensures that dishes have proper labels regarding allergens and dietary preference.

2. Supervision (20%)

   Trains, evaluates, and coaches galley staff; disciplines and follows progressive discipline process as necessary. Reviews and approves staff timesheets for accuracy.

3. Inventory and Purchasing (15%)

   Develops the food budget for the year as well as a budget for other galley equipment and supplies; estimates usage and supply requirements and places orders; purchases all food and supplies within the Steward Department budget; receives, inspects, loads and stores foodstuffs required for three meals per day for voyages of 30 days and longer.

4. Other Duties (5%)

   Participates in fire, lifeboat, and other vessel safety drills. May be required to perform vessel safety and emergency duties including fighting fires and providing First Aid.

What You Will Need

• 2 years of cooking experience which includes 6 months of cooking experience on a vessel; and previous supervisory experience on a vessel or in a commercial kitchen.
• Merchant Mariner’s Credential with an Ordinary Seaman rating with Food Handler’s endorsement issued by the Coast Guard.
• Food Handler’s Card issued by the State of Oregon (or equivalent).
• Ability to complete firefighting training.
• Ability to obtain a passport.
• Meet Coast Guard drug testing requirements.
• Current Standards of Certification and Watch keeping (STCW) endorsement appropriate to this position. Transportation Workers Identification Credential (TWIC).
• Ability to speak, read, and write English.

This position requires driving a university vehicle or a personal vehicle on behalf of the university; therefore, the incumbent must successfully complete a motor vehicle history check, possess and maintain a current, valid driver’s license in their state of residence, be determined to be position qualified and self-report convictions as per University Policy 05-030.

Working Conditions / Work Schedule

The employee in this position is required to work on board OSU operated research vessels at sea on research cruises that may last from one day to three weeks or more before returning to port, in ocean and weather conditions which are highly variable. The incumbent must not be incapacitated by sea-sickness.

The ability to lift, carry, push, and pull objects weighing up to 40 pounds is required.

Ship Operations is a seven day per week operation; therefore, weekend and holiday work may be required. Shift and/or work assignment may change based on operational needs.

Indicate how you intend to recruit for this search: Competitive / External - open to ALL qualified applicants.