Overview Reporting to the Captain, the Cook is responsible for the preparation of meals for a crew of approximately 25 and the safe, effective, and economical organization of the galley. The Cook is responsible for ensuring that sufficient food is onboard for the intended voyage with allowance for delays, or for unscheduled passengers. Proper hygiene practices in the preparation and serving of food is imperative along with maintaining and cleanliness of the galley, storeroom, refrigerators/freezers, and mess room to a high standard.
Responsibilities Planning and preparing meals in accordance with crew schedules and preferences
Managing inventory and ordering supplies within budget constraints
Ensuring the cleanliness and upkeep of galley equipment and utensils




Implementing and adhering to health and safety protocols
Inspecting ingredients for quality and freshness
Accommodating crew members’ dietary restrictions and allergies
Oversee kitchen operations
Requirements Ships’ Cook Certificate
Marine Emergency Duties (MED) Certificate
Passport
Marine Medical Certificate
Marine First Aid
Physical demands Standing
Making repetitive motions
Handling material manually
Walking and running
Bending or twisting the body
Work environment On vessel, at sea
Standard safety equipment
Hazardous equipment, machinery, tools
Sound and noise

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📌 Ship's Cook (Nova Scotia)
🏢 Mersey Seafoods
📍 Nova Scotia