Assistant Cook

Sealift Command; Northern (KY); Hybrid; USD 101,000 - 112,000; Full time

Job summary

Sealift Command seeks an Assistant Cook (CIVMAR) to support galley operations on MSC ships worldwide. You will assist the Chief Cook, help prepare and present meals per approved recipes and AFRS standards, and ensure sanitation and safety throughout food handling.

Position requires six months of specialized experience, US citizenship, and certifications such as NAVSUP/Serv-Safe where applicable, with TWIC and MMC must be current.

Qualifications

• Must have completed food service course and related sanitation training.
• US citizenship and required safety certifications for food handling.
• Six months specialized experience in food preparation and galley inventory.
• Culinarian certification or Serv-Safe completion are valued.

Responsibilities

• Assist Chief Cook in galley operations and meal production.
• Prepare and present menu items per recipes and AFRS guidance.
• Inventory galley equipment and report discrepancies; maintain hygiene standards.
• Operate galley equipment safely and adhere to safety procedures.

Education

Introduction to Food Service course

US Armed Forces Food Safety/Sanitation Supervisor

Annual 4 hour Sanitation Course

Certified Culinarian (ACF)

Serv-Safe Principles graduate

Commercial cooking experience 6 months

Job description

Announcement opens continuously from 11/10/2025, with periodic cut-offs.

Average Annual Salary: $101,222 and up to a $11,036 BONUS

This is the average annual salary not the base pay featured in the job opportunity announcement. All calculations include CIVMAR total take-home pay (including overtime, penalty, etc.).

DUTIES

The Assistant Cook is a Civil Service Mariner (CIVMAR) employed by the Navy to serve the Military Sealift Command (MSC) onboard naval auxiliaries and hybrid-manned warships worldwide, in peace and war. MSC exists to support the joint warfighter across the full spectrum of military operations. MSC provides on-time logistics, strategic sealift, as well as specialized missions anywhere in the world, in contested or uncontested environments.

MAJOR DUTIES AND RESPONSIBILITIES:

Incumbent is directly responsible to assist the Chief Cook in the efficient operation of the galley/kitchen as assigned. Assist in the preparation and production of menu items as directed, using progressive cooking techniques, healthy heart guidelines and approved recipes and instruction. (This includes food presentation in accordance with Armed Forces Recipe Service (AFRS) and local recipes, and following instructions on the NAVSUP 1090). Assists with inventorying galley equipment and utensils, reporting discrepancies to the Chief Cook. Demonstrates proficiency in the use of all equipment located in the galley and food service areas and be proficient in its operation and safe handling. Adhere to all principles of safety, sanitation procedures; including procedures for thawing frozen foods, storing leftovers and unused products, product shelf life; and standards of personal hygiene.

Everything in this Position Description is considered to be an essential function of this position. Performs other duties as assigned.

REQUIREMENTS

Minimum Eligibility Requirements:Must be a United States citizen of at least 18 years of age and possess and maintain:

• U.S. Regular Passport (also referred to as a tourist or blue passport) with minimum of ten (10) months of expiration date.
• Transportation Worker Identification Credential (TWIC) with a minimum of ten (10) months remaining of expiration.
• United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten months remaining of expiration date.

Position Specific Requirements:

• MMC endorsed as: Ordinary Seaman, Wiper or Stewards Department (FH) AND USCG Medical Certificate (w/o limitations/restrictions on Food Handling).
• USCG Medical Certificate (w/o limitations/restrictions on Food Handling).

ANDMust have at least six months specialized experience. Specialized experience includes assisting in the preparation and production of menu items and inventorying galley equipment and utensils. Must have related experience in at least one of the following areas:

a. Six Months (6 Months) of cumulative service as a CIVMAR Temporary Assistant Cook or a Supply Utilityman that has MSC Salad Utilityman experience. The six months Temporary Assistant Cook or Supply Utilityman must have been within five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.

(1) Must have successfully completed Introduction to Food Service course.AND either one of the following:

(a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor, OR(b) Current Annual 4 hour Sanitation Course.

OR

b. Previous U.S. military experience in Culinary Pay grade E-3 or above with at least one Culinary tour of not less than 6 months in a Food Production Capacity.

U.S. military service must have recency within the past five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity. Must have successfully completed the following courses:

(1) U.S. Military Service Food Production Course.AND either one of the following:(a) Current U.S. Armed Forces Food Safety/Sanitation Supervisor, OR(b) Current Annual 4 Hour Sanitation Course.

OR

c. A current Certification as a Certified Culinarian or higher from the American Culinary Federation (ACF).

OR

d. Graduate of an accredited culinary academy/school and has completed Serv-Safe Principles.

OR

e. Commercial cooking experience of at least six months and has completed Serv-Safe Principles.

(*)Commercial Experience must be on official letter head, form, or evaluation from current or previous employer that describes experience related to these duties. Document must include company name, applicant’s name, and name with signature of company/agency official.