Duties of the Cook

The following is an excerpt from the Standing Orders of Toronto Brigantine Incorporated:

The Cook shall be responsible to the Executive Officer and shall be relieved of all watch-keeping duties. On certain occasions, the Cook may be required to assume watch-keeping duties during which time he or she will be relieved by a substitute cook. The Cook, with the help of the Supply Officer, shall be responsible for ensuring that the appropriate food is on board and properly stowed at the beginning of each course and after any restocking. The Cook shall be responsible for the preparation of each meal and will take care to ensure that the quantity and quality of the food is appropriate, taking into account the number of people on board and the conditions of the sea. The Cook shall take care not to deviate from the set menu unnecessarily and shall ensure that all members of the crew have equal access to the meal provided. The Cook will report any problems with the food or galley supplies to the Executive Officer.

 

Duties of the Bosun

The following is an excerpt from the Standing Orders of Toronto Brigantine Incorporated:

The Bosun shall be responsible to the Executive Officer. It shall be the Bosun’s responsibility to organize and manage the Bosun’s stores and to see that the Bosun’s stores contain all proper items, such as soap, cleaning gear, paint and brushes, spare cordage, wire, blocks, a selection of spare light bulbs, and other such gear and supplies as may be needed for the operation of the ship. He or she shall set up procedures for issuing the gear and supplies and shall advise the Supply Officer of items that will need to be purchased. He or she shall also take charge of the Bosun’s mate by initiating a preventive maintenance and instructional program with the general upkeep of the ship in mind. In general, the Bosun shall be relieved of watch-keeping duties.