We are seeking a Ship’s Cook for Ernestina-Morrissey. The ship will be sailing to the Gulf Coast in March for three tall ship events. Then returning to New England for the rest of the sailing season. Doing a mix of educational sails, deck tours, public day sails and other port events throughout New England. The galley is completely new with all new equipment. The galley is equipped with separate built-in freezer, refrigerator, 6 burner industrial propane stove with large oven. Room for full sheet pans on three racks. All stainless steel countertops. This galley meets FDA requirements. The Cook will be responsible for three meals a day and home made snacks for ship’s crew of 10 to 13 and up to 22 trainees when they are aboard the vessel for programs. Because this is a new galley the cook will need to set up the galley and put together a wish list of equipment and other galley items needed. This position is also the Hygiene Officer. The ship’s cook is in charge of food safety and hygiene of the ship. Some of the key responsibilities but not limited to are: to ensure that food is handled in a safe manner, wholesome, meets the crews dietary needs, correctly labeled and stored. Also the cook oversees the crew and trainees that the vessel is cleaned daily to a high standard. The cook is not expected to do much of the cleaning, just to make sure that it is being done thoroughly to the prescribed procedures and logged.

The ship will be sailing to the Gulf Coast in March for three tall ship events. Then returning to New England for the rest of the sailing season.

Some of the responsibilities but not limited to are: to ensure that food is handled in a safe manner, wholesome, meets the crews dietary needs, correctly labeled and stored. Also the cook oversees the crew and trainees that the vessel is cleaned daily to a high standard. The cook is not expected to do much of the cleaning, just to make sure that it is being done thoroughly to the prescribed procedures and logged.

This position pays around $2,900 a month plus room and board. Please email Captain Tiffany Krihwan at tkrihwan@maritime.edu with any questions or send your resume. Also, when the ship is in her home port of New Bedford MA over the weekend and not between programs the cook can expect to have the weekends off. However this is subject to change as needed.

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