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Second cook is usually a nautical term for the galley (the kitchen of a vessel) worker ranking below a head cook and above the third cook. On smaller ships, the second cook can be an entry-level position, and some seafaring experience is almost always more important than culinary abilities.
Second cooks working in smaller operations may be required to complete mundane tasks such as peeling potatoes or cleaning up workspaces. In larger vessels, such as on hospital ships or cruise liners, a second cook supervises bakers, pastry cooks, and janitors.
Like the head cook on the vessel, the second cook will need to estimate the amount of food necessary for a voyage, and be able to manage the provisioning and storage of the materials. On a ship, the second cook operates under the Steward Department.
Second cooks needs to be able to cook even in rough sea conditions, and should have some previous seafaring experience. Someone who likes to travel and enjoys a challenging work environment would be a great fit for second cook. While chief cooks sometimes need Coast Guard documentation, especially on water transportation vessels, this is not always required of second cooks.
Because the seafaring life is not for everyone, salaries for second cooks are substantially higher than their land-based counterparts. Second cooks can expect anywhere from $1,300 to $1,700 per month, with possibilities of promotion to first cook status.
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