Steward Cook

gCaptain; Norfolk (VA); On-site; USD 123,824 - 151,341; Full time

Benefits offered by this job

Performance bonuses

Training opportunities

Health benefits

Job summary

gCaptain in Norfolk, Virginia is seeking a Steward Cook to oversee food service operations for up to 700 personnel. The Steward Cook will manage culinary production, ensure high standards of meal preparation, and maintain compliance with health and safety regulations.

Applicants must have a U.S. Coast Guard Merchant Mariner's Credential and prior culinary experience, along with certifications in food safety management. This role offers significant responsibilities and competitive benefits, including performance bonuses.

Qualifications

• Minimum two years service as a CIVMAR permanent Chief Cook or temporary Steward Cook.
• Must possess relevant culinary certifications.
• Current Serv-Safe Manager certification required.

Responsibilities

• Manage food service operations for up to 700 personnel.
• Ensure compliance with health and safety regulations.
• Oversee training of food service staff and sanitation practices.

Skills

Culinary management

Food safety compliance

Sanitation training

Personnel management

Education

U.S. Coast Guard Merchant Mariner's Credential

Serv-Safe Manager Certification

Tools

Food Service Management Software

Job description

Average Annual Salary: $137,583 + up to a $50,924 BONUS. View the current recruitment bonus memo.

This is the average annual salary not the base pay featured in the job opportunity announcement. All calculations include CIVMAR total take-home pay (including overtime, penalty, etc.).

DUTIES

A recruitment incentive is authorized for eligible selectees and requires a service agreement. Please visit https://sealiftcommand.com/recruitment-bonus for details. Incentive is paid as a lump sum at the beginning of employment with the Command. Mixed Work Schedule, VEOA candidates and Annuitants selected for employment are not eligible for recruitment incentives.

The Steward Cook is the head of the Steward Division and is responsible for all food service operations, and the management, sanitation, discipline, and training for up to 100 personnel within the Steward Division. The Steward Cook’s primary function is to assure that onboard food service operations meet the highest standards of preparation, production, presentation, fiscal responsibility and accountability for up to 700 personnel daily. Similarly, the Steward Cook is responsible for the maintenance of all physical spaces assigned to the Steward Division.

FOOD PRODUCTION OPERATION

Responsible for the preparation of the MSC 35 day healthy heart cycle menus (NAVSUP 1090) for the Master’s approval based on healthy heart parameters. Responsible for the preparation of all culinary products served by following progressive cooking techniques, healthy heart parameters, approved recipes and instructions.

PROCUREMENT AND MANAGEMENT OF PROVISIONS

Establishes endurance levels, based on both in port and underway periods, to the approved 35 day cycle menu. Economically procures provisions, through government sources, Fleet Logistics Center (FLC), Defense Logistics Agency (DLA), Prime Vendor, Blanket Purchase Agreement (BPA) contracts and Combat Logistics Force (CLF), to meet standards of mess operations IAW established guidelines.

FINANCIAL RESPONSIBILITY

Must be able to effectively use computer and applicable shipboard software programs, including Food Service Management (FSM). Prepares the Food-Item Request and Issue Document (NAVSUP 1282) for all subsistence items issued to the galley.

HOTEL SERVICE OPERATIONS

Responsible for posting operating instructions and safety precautions on all laundry equipment. Ensures standard solutions for washing, bleaching, scouring, and bluing, according to type and condition of the articles being washed, are utilized. Ensures all appropriate personnel are trained on the proper operation of washing machines, dryers, steam presses and flat iron works.

SANITATION TRAINING

Responsible to ensure all food service personnel receive initial and 4 hour refresher sanitation training courses and documents training in food service personnel’s ship training folder. Ensures all food service personnel observe day to day personal hygiene and food handling practices.

DIVISION OFFICER AND PERSONNEL MANAGEMENT

Ability to document performance and provide merit promotion or assignment recommendations of Steward Personnel. Ability to prepare and submit performance evaluation reports to the Master or designated personnel, as required. Demonstrates a thorough knowledge of CMPI, DHAMS, EEO instructions and payroll guidelines.

Everything in this Position Description is considered to be an essential function of this position. Performs all other duties as assigned.

REQUIREMENTS

Minimum Eligibility Requirements:

• U.S. Passport with a minimum of seven months of expiration date.
• Transportation Worker Identification Credential (TWIC) and/or Department of Defense (DOD) Common Access Card (CAC) with a minimum of ten (10) months remaining of expiration.
• United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten months remaining of expiration date.

Position Specific Requirements:

• MMC endorsed as: Ordinary Seaman, Wiper or Stewards Department (FH)
• USCG Medical Certificate w/o restriction to Food Handling.

Specialized experience is defined as possessing the following:

• Two Years (24 months) of cumulative service as a CIVMAR permanent MSC Chief Cook or temporary MSC Steward Cook experience. The two years of Chief Cook/Steward Cook shipboard experience must have been within the past five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.

Successfully completed the following courses:

• MSC Food Service Management System (FSM),

AND one of the following:

• Current Serv-Safe Manager;
• U.S. Armed Forces Food Safety/Sanitation Supervisor Course.

OR

• Previous U.S. military experience in Culinary (Pay grade E-6 or above) with at least one leading management Culinary/Food Service Officer tour of not less than 24 months. U.S. Military service must be within the past five years from closing date of this announcement. The candidate may exceed this five year requirement if continuously employed in a food service capacity.

Successfully completed the following courses:

• U.S. Military Service Automated Food Service Management System

AND one of the following:

• Current Serv-Safe Manager;
• U.S. Armed Forces Food Safety/Sanitation Supervisor Course.

OR

• A current certification as an Executive Chef or higher from the American Culinary Federation (ACF) and experience with a commercial automated food service management system.
• Graduate of an accredited commercial academy/school and has completed training in nutrition, supervision/management and is Serv-Safe Manager certified.
• Previous merchant marine experience in culinary with at least 24 months cumulative sailing experience as a Chief Steward and successful completion of the following courses:

1. Food Service Management/Financial Management (computerized or manual application) AND
2. Current Serv-Safe Manager Certification.