OPS Marine Cook

Saint Petersburg, FL, USA|Travel, Onsite

Job Overview

Employment Type

Temporary

Hourly

Benefits

Medical insurance

Dental Insurance

Life insurance

Retirement Plan

Employee tuition program

Paid Time Off

Employee Discounts

Job Description

The Florida Institute of Oceanography (FIO) is a highly respected marine research organization operating under the University of South Florida. FIO is dedicated to advancing marine science, education, and resource management through its extensive research and educational programs. The institute currently manages a fleet of oceanographic research vessels and the Keys Marine Lab, a marine facility that fosters collaboration among academia, government, and the private sector. This unique setting provides opportunities for students and scientists to engage in cutting-edge research, training, and public outreach.

FIO’s oceanographic research vessels offer an exceptional platform for scientific exploration at sea, differing fundamentally from traditional merchant marine operations by focusing on dynamic, science-driven missions. Research cruises vary in length from short 12-hour day trips to longer voyages lasting up to 14-15 days. Often, vessels may operate away from their home port in St. Petersburg, Florida, including stops in Pensacola or Jacksonville. Unlike commercial shipping, these missions involve supporting specialized scientific activities such as water and sediment sampling, hydrographic surveying, diving operations, and other forms of marine research. FIO’s crew members work closely with a diverse range of clients, fostering teamwork and professional growth in an educational environment.

This role is ideal for individuals passionate about supporting marine science and who enjoy working aboard research vessels in cooperative and professional settings. The Marine Cook at FIO plays a vital role in supporting these missions by ensuring high-quality food service for all onboard personnel, preparing nutritious and varied meals adapted to special dietary needs. This position requires culinary skill and a commitment to maintaining sanitary and organized galley operations, as well as participating in routine vessel maintenance and safety procedures.

The Marine Cook will be a member of the crew aboard research vessels such as the R/V Weatherbird II or the R/V Hogarth, operating from the USF St. Petersburg campus. Responsibilities include planning and preparing daily menus, managing food inventory and supplies, maintaining galley cleanliness to government standards, assisting with loading and unloading, supporting deck operations during adverse weather, and administering first aid as necessary. The position reports directly to the Marine Captain and requires readiness to undertake various shipboard duties beyond the galley.

Employment for this position is temporary with compensation commensurate with experience. It offers an excellent opportunity for culinary professionals who appreciate the blend of marine seafaring and scientific collaboration. Furthermore, working within the University of South Florida system provides access to outstanding benefits and a vibrant academic community devoted to innovation and excellence.

Job Requirements

High school diploma
Two years of culinary experience or equivalent vocational/technical training
Ability to pass through scuttles and hatches and over door coamings while vessel is in a seaway
Does not get chronically seasick
Valid STCW-95 BST and MMC certifications
Valid first aid and CPR certifications
Must pass a pre-employment drug screen
Possess Medical Certificate with STCW and national expiration dates
Successful completion of a background check
Current work authorization in the United States
Not eligible for visa sponsorship

Job Qualifications

High school diploma or equivalent
Two years of culinary experience in a similar environment or equivalent vocational/technical training
Ability to pass through scuttles and hatches and over door coamings while the vessel is in a seaway
Does not get chronically seasick
Valid certifications for Standards for Training Certification and Watchkeeping Basic Safety Training STCW-95 BST and MMC
Valid first aid and CPR certifications
Previous experience in maritime industry preferred
Experience working in academic environment with students and researchers preferred
Food handling safety training or certification preferred
Valid TWIC card preferred

Job Duties

Develops menu for assigned vessel for the crew and others on a daily basis using kitchen equipment tools and supplies stored in dry storage refrigerators and frozen storage areas
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 and 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
Performs daily and routine maintenance of mechanical equipment and structure of vessel while in port
Administers basic first aid as required
Ensures medical supplies are in inventory stocked organized and in good condition
Performs other duties as assigned by the Marine Captain