|Hawaii Teacher on Board
By Naidah GamurotPosition: 2nd Cook-Baker Location: Galley of R/V Thomas G. Thompson
Date: October 24, 1998
Describe some of the daily responsibilities and daily activities of the 2nd cook-baker?
The 2nd cook-baker usually alternates responsibilities with the ship's steward.
What are some of the skills, physical abilities, and personal characteristics someone should have if considering becoming a 2nd cook-baker?
The Ship's Steward needs to be friendly and get along well with people. He's in contact with people all the time.
What kinds of high school courses are recommended for someone considering this type of work?
Food nutrition or food service classes would be helpful.
What additional training is require or available after high school?
None. All the training is done on the job.
What is the job market like in this position or field?
Not very good. Only one is hired on a ship. The best way get in is to apply for a NOAA position. There are 8 permanent positions and 9 temporary. The temporary are filled on a first come, first serve basis.
What is the entry-level job for this position?
What is the next higher level?
Ship's Steward is the highest level.
What are the working hours like?
6 a.m. to 7 p.m. everyday. There's a 1 hour break in the morning and 2 hour break in the afternoon. Everyday is a 10-hour day. They receive 2 hours of overtime daily. Must cook everyday at sea and in port.
In what kind of environment do you work?
Mostly in the galley.
What is the average starting salary for your job?
On the Thompson, starting base pay is $1,866. In addition to base pay, everyone on board also receives a 15% Sea Premium Pay while the ship is away from home port and 8 hours overtime at time-and-a-half for each Saturday, Sunday, and holiday while the ship is away from home. Ship's Stewards also receive 2 hours of overtime a day, in addition to their regular 8 hours.
What are some positive features of your job?
Easy to save money.
What are some negative features of your job?
Being away from family for long periods of time. Also, the cooking go on everyday, even in port. Many times there's even more cooking in port because they are still cooking for the scientists leaving as well as the ones coming.
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