Reporting to the Master; is the head of the Steward Department; In charge of the galley and assigned galley personnel. Responsible for overall operation of the mess with close attention to cost control and quality standards; is responsible for maintaining sanitary condition of all departmental spaces.
Plans nutritional menus for all persons onboard; prepares, cooks, and serves high-quality meals, including freshly baked products, three times daily, and prepares night lunches.
Maintains sufficient inventory of all food and linen supplies for the intended duration of the voyage. Prepares requisitions in a timely manner for the Master's approval and insures proper stock rotation when supplies are received.
Is responsible for maintaining sanitary condition of all departmental spaces, including mess decks, storerooms, access trunks, ladders, freezers, and refrigeration compartments.
Supervises a cook and mess attendant.
Explains mess deck procedures to crew and shipboard parties, understanding the space limitations and the number of people requiring service.
Prepares reports and performs other duties as required.
Desired Education/Experience for Hiring
Degree from an accredited culinary school and four years sea duty with three years as Steward or Cook; in the absence of a formal degree, equivalent work experience. Prefer experience as Steward on a similar vessel. Requires a U.S. Coast Guard Merchant Mariner's credentials endorsed as a Food Handler.
Candidates must have good personnel management and organizational skills, and proficiency in the use of computers for word-processing and inventory management. This person must be able to prepare a variety of quality meals under potentially adverse weather conditions, and demonstrate the ability to plan ahead. Steward must understand the relationship of all galley functions to the overall morale of the vessel.
All unlicensed personnel must have all applicable training as required by the Convention on Standards of Training, Certification and Watchkeeping for Seafarers (STCW 95) and have Transportation Workers Identification Credential (TWIC) and hold an unexpired Passport.