Steward Cook

Gcaptain; Norfolk (VA); Sur place; USD 160 000 - 212 000; Plein temps

Résumé du poste

gCaptain is seeking a Steward Cook for the MSC Steward Division. The role oversees food service operations for up to 700 personnel daily, ensuring high standards of preparation, sanitation and accountability. You will manage division personnel and training, with responsibilities spanning provisioning and budgetary oversight.

Qualified candidates have MSC Chief Cook/Steward Cook experience within the last five years, completion of FSM, and Serv-Safe Manager or Armed Forces Food Safety course.

Qualifications

• Two years as CIVMAR MSC Chief Cook or Steward Cook within past five years.
• Must have completed MSC FSM and Serv-Safe Manager or Armed Forces Food Safety course.

Responsabilités

• Lead food service operations for up to 700 personnel daily.
• Manage division operations, sanitation, and training.
• Oversee procurement and provisioning through government sources.

Connaissances

CIVMAR MSC Chief Cook

Steward Cook experience

Food Service Leadership

Formation

FSM course

Description du poste

Average Annual Salary: $160,229 + up to a $51,433 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: Must be a United States citizen of at least 18 years of age and possess and maintain:

• 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.
• United States Coast Guard (USCG) Medical Certificate without any Limitations/Restrictions, with a minimum of ten (10) 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.

AND

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; OR
• 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; OR
• 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. OR
• Graduate of an accredited commercial academy/school and has completed training in nutrition, supervision/management and is Serv-Safe Manager certified. OR
• 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.