Plan menus and prepare requisitions for the procurement of provisions and galley supplies;

Establish high and low limits of provisions for extended cruises;

Supervise personnel in receipt and stowage of provisions; inspect provisions and food to ensure suitability for human consumption;

Maintain record of receipts, issues and surveys of provisions;

Prepare and cook meals for the ship's crew and scientific personnel;

Advise Master with respect to adequacy and suitability of food and need for re-provisioning;

Administer a food budget of approximately $100,000 annually;

Safeguard food stores against theft and spoilage;

Perform related duties as required.

There may be instances where individual positions must have additional licenses or certification.  It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Three years of experience in quantity food preparation including one year as a lead with responsibility for meal planning and preparation, inventory and budget control

 OR

Equivalent education/experience.