Marine Cook (Finance)

Organizational Summary:

The Florida Institute of Oceanography (FIO) is a state-wide Academic Infrastructure Support Organization (AISO) established in 2009 by the Chancellor and Board of Governors (BOG) of the State University System (SUS). Hosted by the University of South Florida and housed at USF St. Petersburg campus, FIO operates under a Memorandum of Understanding with 32 institutions and agencies, including all 12 public universities, engaged in marine research, education, and resource management. FIO provides collaborating opportunities across academia, government, and private sector for educational, training, research, and public outreach for students and scientists across the state of Florida.

FIO operates a fleet of state-of-the-art research vessels and a marine facility (Keys Marine Laboratory) supporting and enabling research and education across the state of Florida, offering unique opportunities for college level education and researchers studying the marine ecosystems offered along the coasts of Florida.

Position Description:

The Marine Cook is responsible for ensuring that all on-board food service operations meet the highest standards of preparation, production, and presentation. The position is also responsible for preparing the vessel's menu and galley activities, including preparation of culinary products, food ordering, organizing, storage, inventory, and quality control; maintaining cleanliness and general maintenance of cooking and service items to ensure sanitary operating conditions; and administering first aid, maintaining medical supply inventory, and undertaking other shipboard duties, as required. This position will report directly to the Captain of their respective vessel on the USF St. Petersburg campus.Minimum Qualifications:

This position requires a high school diploma and one year of appropriate experience. Appropriate vocational/technical training may substitute at an equivalent rate for the required experience. Ability to pass through scuttles and hatches and over door coamings while the vessel is in a seaway; does not get chronically seasick. Certifications for Standards for Training, Certification, and Watchkeeping, Basic Safety Training (STCW-95, BST). First aid and CPR must be acquired within the first two months of employment.

Preferred Qualifications:

Previous experience in maritime industry is desired. Experience working in academic environment with students and researchers. Food handling safety training/certification, Certification for Standards for Training, Certification, and Watchkeeping, Basic Training (STCW-95, BST); first aid, CPR and TWIC card.The University of South Florida is a high-impact global research university dedicated to student success. Over the past 10 years, no other public university in the country has risen faster in U.S. News and World Report's national university rankings than USF. Serving more than 50,000 students on campuses in Tampa, St. Petersburg and Sarasota-Manatee, USF is designated as a Preeminent State Research University by the Florida Board of Governors, placing it in the most elite category among the state's 12 public universities. USF is a member of the American Athletic Conference.
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Working at USF
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With more than 16,000 employees at USF, the University of South Florida is one of the largest employers in the Tampa Bay region. At USF you will find opportunities to excel in a rich academic environment that fosters the development and advancement of our employees. We believe in creating a talented, engaged and driven workforce through on-going development and career opportunities. We also offer a first class benefit package that includes medical, dental and life insurance plans, retirement plan options, tuition program and generous leave programs and more.
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To learn more about working at USF please visit: Work Here. Learn Here. Grow Here .Develops menu for assigned vessel. Prepares all meals and menu items using progressive cooking techniques to ensure quality, healthy, and nutritious offerings for crewmembers and passengers. Accommodates special dietary restrictions.

Coordinates galley activities, including ordering, organizing, storing, and conducting inventory for food and supplies. Acquires all necessary galley supplies and provisions in preparation for departure as economically as possible. Maintains a high standard of cleanliness and maintenance of the galley and all cooking and service items to ensure ordering and sanitary condition according to government standards/regulations. Assists with loading and offloading of groceries, equipment, supplies, and other items when necessary.

Assists with routine tasks involved with watchkeeping during conditions of inclement weather. Supports deck department in operation of necessary equipment to facilitate scientific mission, including line, winch, and anchor handling; small boat operation; fueling; and securing machinery on a non-stable platforming all types of weather. Cleans, stores, and handles lines as required. [While in-port, perform daily and routine maintenance of mechanical equipment and structure of vessel.]

Administers basic first aid as required. Ensures medical supplies are in inventory, stocked, organized, and in good condition.

Performs other duties as assigned.