With strong recommendations, mess attendants or utility hands can go on to such jobs as third cook, cook/baker, chief cook, and finally chief steward. New workers generally start as mess attendants or utility hands. Workers advance only on the recommendation of chief stewards to ship captains. Advancement Possibilities and Employment Outlook ![]() The waiting period may be only one week for those with seniority new workers usually have to wait much longer. To get jobs workers must be present at the hiring halls when the openings occur.īecause seaman's papers do not guarantee continuing employment, all workers go to hiring halls between jobs. Job openings go first to registered workers who have the most seniority and who have been out of work the longest. These halls are located in major ports throughout the country. The government hiring halls are run by the U.S. Because very few companies or unions promise jobs, most new workers get their first jobs by registering at union or government hiring halls. Job seekers must first obtain seaman's papers from the Coast Guard and health certificates from the U.S. Navy is useful, as is experience as a cook. Coast Guard Academy.īesides classroom training, any experience in the U.S. Some states have their own maritime academies. The New York City school system offers maritime training at the Food and Maritime Trade High School. Both the Seafarers International Union and the National Maritime Union sponsor schools for qualified candidates. Several different kinds of schools provide training. However, both companies and unions now promise jobs only in exceptional cases. To receive these papers, workers must either participate in training programs or have promises of jobs from companies or unions. The job has no formal educational requirements, although workers must have seaman's papers, which are issued by the U.S. They also maintain the living quarters aboard ship. Mess attendants set tables, serve food, clean tables, and wash dishes. Utility hands carry supplies, prepare vegetables, and wash and scour utensils. Third cooks generally assist their superiors. Second cooks support chief cooks in the preparation of food and maintenance of kitchen safety and cleanliness. ![]() In addition, they supervise the cleaning and maintenance of kitchens. They often cook the most demanding meals on the menu, and delegate other responsibilities to second cooks and bakers. They plan menus in cooperation with chief stewards, issue supplies, and butcher and cut meat. ![]() On passenger ships chief stewards are in charge of the comfort of the passengers.Ĭhief cooks supervise the other kitchen employees. They are also responsible for the maintenance of ships' living quarters and mess halls, keeping careful records of the use of food, linens, and furniture. All freighters, tankers, and passenger ships employ stewards.Ĭhief stewards supervise the preparation of food. They prepare and serve meals and maintain living quarters. Stewards and cooks see to the daily needs of passengers and crew aboard ship. Education and Training Varies-see profileĮmployment Outlook Poor Definition and Nature of the Work
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