I’ve got a few questions for you fine folks regarding cooking positions. Please know that I have searched until my eyes crusted over and nearly fell out, but as of yet have not found all the answers to my many, many questions. Before I get started, yes, my TWIC and MMC are being processed.
I have noticed in my searching that very rarely are cooking positions mentioned on boat company websites. Deckhand/Wheelman/Mate/Engineer are mentioned time and time again, but “cook” (or steward" just doesn’t seem to show up. My first question is this: Is it common for this position to go un-posted? Moreover, should I be hitting this “company x” up once my documents are squared away, or should I move on? I’ve determined that in order to make anything happen I need to be there in person, but I’d like to be barking up the right tree…
I’m also in need of a short explanation on which types of boats/ships use cooks. From reading this link and its subcategories I’ve developed a basic understanding of the basic breakdown of types of OSV’s but that’s about where my comprehension stops. As such, I’d be very grateful if somebody could throw out the “these types usually have cooks, these usually don’t” type of response. I don’t need specifics, just a push in the right direction. For what it’s worth, I’m also looking at brown-water cooking positions.
Finally, if anybody knows pay rates for cooks in the different vessel types, that would also be very handy. I’ve found a few references to “sonofaseacook”, which quotes 220 - 280 a day and only really states “in the gulf”, but have been more-or-less unable to verify this. I’ve also seen a reference to Grand River Transportation which reportedly pays up to 360 or so, but again, information is relatively scarce.
Can I cook? Yes; my background includes professional training, fine-dining restaurants, Moroccan joints, French creperies, Swanky Italian joints… Fancy french stuff? no problem (though I don’t anticipate doing that stuff on most vessels). Meatloaf? no problem. Fresh bread, muffins, or croissants? no problem. Scratch made Carnitas? Fried Chicken?..see my username.
I’ve read over and over that a good cook is worth their weight in gold, and about all the crappy cooks people have to put up with, but aside from some of the catering companies (which I’m not looking to go through) I don’t see much hiring emphasis placed on the position.
Okay folks, fire away!