Are you looking for a job in food service that takes you outside the boundaries of traditional eateries and restaurants? Look no further than a career where you can put your creativity to work as you satisfy the appetites of a crew of 20 or more, all while traveling across the Great Lakes. Members of the Galley Crew need no additional endorsements on their Merchant Mariner Credential from the U.S. Coast Guard – the basic three endorsements are all that is required to advance to the highest ranks in this department.
Where to Start?
Beginning your culinary career on the Great Lakes usually begins in the role of a Porter. In this role, you will become familiar with galley operations and the unique characteristics of managing a food service operation that has limited access to outside supplies.
As a Porter, your main duties will include the very important job of sanitation and cleanup. Away from shore, access to medical care is equally as limited as access to supplies, and it is up to the Porter to ensure the galley and dining halls are clean and orderly to prevent food-borne illness.
In addition to sanitation, Porters often assist with meal prep and managing the salad bars. Along the way, the more experienced crew will share their knowledge about baking and cooking, opening the door to promotion to higher positions in the Galley Department.
On ships with passenger quarters, the Porter is generally in charge of keeping the staterooms tidy and presentable for corporate guests and other executive passengers who ride along for a trip or two. During these times, the Porter is tasked with being the ship’s representative, offering up information and tours of the vessel while also ensuring guests have appropriate safety equipment and are instructed in their proper use.
No experience is needed to start work as a Porter, although essential knowledge about sanitation and some basic cooking skill will go a long way in this field. The working hours are routine – a rarity aboard ships, and the position is interactive. Porters are one of few people that get to interact with the entire crew on a daily basis.
Second Cook
Porters can quickly promote to the role as Second Cook. In many cases, people entering this department will begin their careers here on ships that run a two-man Galley Department. Second Cooks often perform all of the tasks assigned to the ships Porter, in addition to taking care of all the baking. Breads, cookies, pies, cakes, and other sweet treats are the Second Cooks specialty in addition to assisting the Steward with meal prep.
Overtime opportunities are abundant for Second Cooks, and many see annual earnings that surpass those who work in restaurants ashore, earning around $70,000 per season.
Steward
The Steward is the head of the Galley Department. In addition to supervising the Second Cook and Porter, the Steward is responsible for making three meals a day for a crew of 20 or more. This requires careful attention to detail and planning considering they have no access to a grocery store. Instead, groceries are ordered in advance, and arrive at once and must be sufficient to prepare every meal for a week or more.
Creativity is key, as is having an eye to reduce waste and spoilage. Ships crews have a diverse appetite and quickly tire of repeating menus, challenging Stewards to develop long term meal plans that provide for a variety of tastes while also managing supplies to prevent large quantities of food from going unused and spoiling. While challenging, this responsibility comes with significant reward. Stewards may earn $130,000 or more, far exceeding most salaries available in the food service industry ashore.
