Second Cook

Who May Apply

Open to all qualified United States citizens. Relocation expenses are not authorized for this position. 

Recruitment Incentive may be authorized.  OMAO is authorizing a Recruitment Bonus up to $10,000.00 for eligible applicants for a two (2) year service commitment. 

Requirements:  OMAO Professional Mariners are required to be vaccinated against COVID-19 regardless of the employee’s duty location or work arrangement (e.g., telework, remote work, etc.), subject to such exceptions as required by law. If selected, you will be required to be vaccinated against COVID-19 and submit documentation of proof of vaccination or before appointment or onboarding with the agency. The agency will provide additional information regarding what information or documentation will be needed and how you can request of the agency a legally required exception from this requirement.

The Referral Bonus is only available to eligible NOAA employees.

Duties

The Second Cook will be responsible to clean, prepare, and cook in accordance with planned menus, assuring meals are fresh and hot at serving time.  Assist with baking duties; prepare night lunches and box lunches for field parties and watch standers.

Maintains mess and galley, food preparation equipment, storage areas and cooking equipment in a clean, orderly and sanitary condition including washing dishes, utensils, pots, pans, and glassware. 

Assist in estimating provisions; assist in purchases and inventory of stores to include, galley equipment and utensils; report to the Chief Steward if necessary, the need for any repairs and replacements of galley equipment and utensils.  Assists in the receipt, handling and storage of mess provisions and other department supplies.

Prepare tables for meals and cleans up after meals. Disposal of galley and mess garbage promptly and properly; and carrying out all environmental protection and pollution regulations. Ensure, after each meal, that garbage and trach are disposed of in accordance with environmental regulations and that garbage cans are sanitized, lines with plastic bags and covered when not in use;

Check all switches and electrical equipment, and the main switch to the deep-fat-fryer, to ensure they are in an “off” position when not in use.

Adhere to all sanitation procedures such as keeping hands/fingernails and personal appearance neat and clean at all times.

Second Cook will perform laundry duties as directed.

Be responsible for learning the location and use of all firefighting and damage control equipment in galley areas and become proficient in use of same.

Have complete knowledge of responsibilities and duties of all drills held aboard ship.

Performs other mission-related duties as assigned.

Minimum Eligibility Requirements

LICENSING AND/OR CERTIFICATION REQUIREMENTS: 

1. Must possess a United States Coast Guard Merchant Mariner Credential with Entry Level ratings– OS, Wiper, Steward Department (FH).   

2. Must possess ServSafe – Food Handler Certificate or equivalent.    

3. Must possess a United States Coast Guard Merchant Mariner Credential with Medical Certificate.  
   AND  
   One year (12 months) of cumulative service as General Vessel Assistant in the Steward Department, OR successful completion of the Basic Culinary course or equivalent OR coursework at military, vocational, or other culinary school above the high school level accepted on a month-for-month basis OR Current Certification as an Certified Sous Chef or higher from the American Culinary Federation (ACF).

Conditions of Employment

As a conditional of employment, your position will be a Mixed Tour position. Mixed Tour of duty is a combination of full time, part time and intermittent work schedules which allows the best utilization of resources based on the work requirements of the organization. You will be required to sign a Mixed Tour Agreement.

Once selected, you may be sent to any vessel nationwide. There is no guarantee that you will be assigned to any particular vessel or geographic location, however, your duty location will be determined by your home of record or ship’s home port. Duty locations are Norfolk, VA; Charleston, SC; Woods Hole, MA; Pascagoula, MS; Newport, OR; Kodiak, AK; Ketchikan, AK; San Diego, CA; Honolulu, HI; Newport, RI; New Castle, NH

Salary will be determined by locality and class of vessel. 

A two year Trial period may be required. 

Applicant must be able to obtain and hold a US Passport. 

Must be registered for Selective Service, if applicable www.sss.gov 

Applicant must be a United States citizen of at least 18 years of age.

Must be suitable for Federal employment.

PHYSICAL REQUIREMENTS:  Physical requirements in accordance with OMAO Medical Policy.  USCG Medical Clearance examinations are required to include a pre-placement examination(s) as a condition of employment per OMAO policy.  Position is subject to Health and Human Services (HHS) and Department of Transportation (DOT) randomized drug testing.

SECURITY REQUIREMENTS: Employee must obtain and maintain appropriate security clearance for the Second Cook position. Position is designated as a Safety-Sensitive.

Attend and successfully complete all mandatory training courses.

Be ready, willing, and able to physically perform the duties of this position.

Be ready, willing, and able to work in a shipboard environment and wear protective equipment.

NOTE: The tentative offer of employment will be rescinded if the selectee fails to report to any of the scheduled appointments - fails the physical examination, fails the drug test, suitability or unable to obtain the required security clearance

Evaluation Criteria
Applicants who meet the minimum eligibility requirements described above will be further evaluated. Documented knowledge, skills, and abilities, education, training, and awards contained in the application package and resume will be reviewed and rated to determine the degree to which applicants possess the required knowledge, skills, and abilities listed below that are essential to perform the duties and responsibilities of the position for which applications are being considered.
 

1. Knowledge of galley or commercial kitchen sanitation procedures.
   
2. Knowledge of management and receiving of provisions.
   
3. Ability to prepare proper meals based upon planned menus.
   
4. Ability to communicate effectively both orally and in writing.