Verified Job
Waiter / Steward
UOMUOMUS Ship Cook/Steward - Temporary
Waiter / Steward
#794867
Remote / WFH
UOMUOMUS
Job Description
Qualifications
Must have the ability to cook for those with special dietary needs (lactose intolerance, vegetarian, vegan, etc.)
Knowledge of materials and methods used in preparing and serving food
Knowledge of a variety of recipes and the ability to plan proper dietary sufficient menus
Knowledge of food costs and ability to maintain records and disbursements
Ability to cook and prepare meals that are tasty, nutritious, and agreeable to all aboard
Ability to work under occasional unpleasant and hazardous conditions, typically due to at-sea or weather-related conditions
High school graduate is required
REQUIRED CERTIFICATIONS, EXPERIENCE, AND TRAINING
One year of Chef/Steward experience on vessels
STCW Qualified
Responsibilities
The Cook/Steward is responsible for the maintenance of living, cooking, and eating quarters aboard the UM research vessel, the F.G
The incumbent is responsible for the ordering, preparation, and cooking of all meals daily in the ship’s galley for the scientists and crew aboard the WS (up to 20 people)
The incumbent is responsible for all aspects of the living quarters aboard
Work may be performed under difficult conditions depending upon weather conditions at sea
The range of duties is broad in scope and the incumbent will be expected to exercise independent analysis, decision-making, judgment, and initiative in establishing priorities and completing work
Plans, prepares, cooks, and serves food to all aboard the research vessel F.G
Cooks meats, vegetables, soups, pastries, desserts, and other courses
Operates kitchen equipment
Responsible for purchase of food from stores required
Responsible for sanitation, cleanliness, and maintenance of galley, mess area, and living quarters aboard
Responsible for monitoring food costs and performing these duties within an allocated budget
Be able to drive vehicle/van to purchase and pickup up ship's stores
Participate in safety drills as directed by the vessel's Emergency Station Bill
Assist with lading and unlading of cargo
Job description
Current Employees:
If you are a current Staff, Faculty or Temporary employee at the University of Miami, please click here to log in to Workday to use the internal application process. To learn how to apply for a faculty or staff position, please review this tip sheet.
The Cook/Steward is responsible for the maintenance of living, cooking, and eating quarters aboard the UM research vessel, the F.G. Walton Smith (WS). The incumbent is responsible for the ordering, preparation, and cooking of all meals daily in the ship’s galley for the scientists and crew aboard the WS (up to 20 people). The incumbent is responsible for all aspects of the living quarters aboard. Work may be performed under difficult conditions depending upon weather conditions at sea. The range of duties is broad in scope and the incumbent will be expected to exercise independent analysis, decision-making, judgment, and initiative in establishing priorities and completing work.
PRIMARY DUTIES AND RESPONSIBILITIES
• Plans, prepares, cooks, and serves food to all aboard the research vessel F.G. Walton Smith.
• Cooks meats, vegetables, soups, pastries, desserts, and other courses.
• Operates kitchen equipment
• Must have the ability to cook for those with special dietary needs (lactose intolerance, vegetarian, vegan, etc.).
• Responsible for purchase of food from stores required.
• Responsible for sanitation, cleanliness, and maintenance of galley, mess area, and living quarters aboard.
• Responsible for monitoring food costs and performing these duties within an allocated budget.
• Be able to drive vehicle/van to purchase and pickup up ship's stores.
• Participate in safety drills as directed by the vessel's Emergency Station Bill.
• Assist with lading and unlading of cargo.
KNOWLEDGE, SKILLS, AND ABILITIES
• Knowledge of materials and methods used in preparing and serving food.
• Knowledge of a variety of recipes and the ability to plan proper dietary sufficient menus.
• Knowledge of food costs and ability to maintain records and disbursements.
• Ability to cook and prepare meals that are tasty, nutritious, and agreeable to all aboard.
• Ability to work under occasional unpleasant and hazardous conditions, typically due to at-sea or weather-related conditions.
EDUCATION REQUIREMENTS
• High school graduate is required.
• Culinary School completion preferred.
REQUIRED CERTIFICATIONS, EXPERIENCE, AND TRAINING
• One year of Chef/Steward experience on vessels.
• STCW Qualified.
The University of Miami is recognized as one of the nation’s premier research institutions and academic health systems and is among the largest employers in South Florida.
With more than 20,000 faculty and staff, the University is committed to excellence and guided by a mission to positively impact the lives of students, patients, and communities locally and globally.
We are dedicated to fostering a culture where every individual feels valued and empowered to contribute meaningfully. United by shared values, the University community works together to build an environment defined by purpose, collaboration, and service.
The University of Miami is an Equal Opportunity Employer. Applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.
Job Status:
Full time
Employee Type:
Temporary
Must have the ability to cook for those with special dietary needs (lactose intolerance, vegetarian, vegan, etc.)
Knowledge of materials and methods used in preparing and serving food
Knowledge of a variety of recipes and the ability to plan proper dietary sufficient menus
Knowledge of food costs and ability to maintain records and disbursements
Ability to cook and prepare meals that are tasty, nutritious, and agreeable to all aboard
Ability to work under occasional unpleasant and hazardous conditions, typically due to at-sea or weather-related conditions
High school graduate is required
REQUIRED CERTIFICATIONS, EXPERIENCE, AND TRAINING
One year of Chef/Steward experience on vessels
STCW Qualified
Responsibilities
The Cook/Steward is responsible for the maintenance of living, cooking, and eating quarters aboard the UM research vessel, the F.G
The incumbent is responsible for the ordering, preparation, and cooking of all meals daily in the ship’s galley for the scientists and crew aboard the WS (up to 20 people)
The incumbent is responsible for all aspects of the living quarters aboard
Work may be performed under difficult conditions depending upon weather conditions at sea
The range of duties is broad in scope and the incumbent will be expected to exercise independent analysis, decision-making, judgment, and initiative in establishing priorities and completing work
Plans, prepares, cooks, and serves food to all aboard the research vessel F.G
Cooks meats, vegetables, soups, pastries, desserts, and other courses
Operates kitchen equipment
Responsible for purchase of food from stores required
Responsible for sanitation, cleanliness, and maintenance of galley, mess area, and living quarters aboard
Responsible for monitoring food costs and performing these duties within an allocated budget
Be able to drive vehicle/van to purchase and pickup up ship's stores
Participate in safety drills as directed by the vessel's Emergency Station Bill
Assist with lading and unlading of cargo
Job description
Current Employees:
If you are a current Staff, Faculty or Temporary employee at the University of Miami, please click here to log in to Workday to use the internal application process. To learn how to apply for a faculty or staff position, please review this tip sheet.
The Cook/Steward is responsible for the maintenance of living, cooking, and eating quarters aboard the UM research vessel, the F.G. Walton Smith (WS). The incumbent is responsible for the ordering, preparation, and cooking of all meals daily in the ship’s galley for the scientists and crew aboard the WS (up to 20 people). The incumbent is responsible for all aspects of the living quarters aboard. Work may be performed under difficult conditions depending upon weather conditions at sea. The range of duties is broad in scope and the incumbent will be expected to exercise independent analysis, decision-making, judgment, and initiative in establishing priorities and completing work.
PRIMARY DUTIES AND RESPONSIBILITIES
• Plans, prepares, cooks, and serves food to all aboard the research vessel F.G. Walton Smith.
• Cooks meats, vegetables, soups, pastries, desserts, and other courses.
• Operates kitchen equipment
• Must have the ability to cook for those with special dietary needs (lactose intolerance, vegetarian, vegan, etc.).
• Responsible for purchase of food from stores required.
• Responsible for sanitation, cleanliness, and maintenance of galley, mess area, and living quarters aboard.
• Responsible for monitoring food costs and performing these duties within an allocated budget.
• Be able to drive vehicle/van to purchase and pickup up ship's stores.
• Participate in safety drills as directed by the vessel's Emergency Station Bill.
• Assist with lading and unlading of cargo.
KNOWLEDGE, SKILLS, AND ABILITIES
• Knowledge of materials and methods used in preparing and serving food.
• Knowledge of a variety of recipes and the ability to plan proper dietary sufficient menus.
• Knowledge of food costs and ability to maintain records and disbursements.
• Ability to cook and prepare meals that are tasty, nutritious, and agreeable to all aboard.
• Ability to work under occasional unpleasant and hazardous conditions, typically due to at-sea or weather-related conditions.
EDUCATION REQUIREMENTS
• High school graduate is required.
• Culinary School completion preferred.
REQUIRED CERTIFICATIONS, EXPERIENCE, AND TRAINING
• One year of Chef/Steward experience on vessels.
• STCW Qualified.
The University of Miami is recognized as one of the nation’s premier research institutions and academic health systems and is among the largest employers in South Florida.
With more than 20,000 faculty and staff, the University is committed to excellence and guided by a mission to positively impact the lives of students, patients, and communities locally and globally.
We are dedicated to fostering a culture where every individual feels valued and empowered to contribute meaningfully. United by shared values, the University community works together to build an environment defined by purpose, collaboration, and service.
The University of Miami is an Equal Opportunity Employer. Applicants and employees are protected from discrimination based on certain categories protected by Federal law. Click here for additional information.
Job Status:
Full time
Employee Type:
Temporary
