Steward Cook

Sealift Command; Northern (KY); Hybrid; USD 160,000 - 212,000; Full time

Benefits offered by this job

Recruitment incentive

Job summary

The Steward Cook is a Civil Service Mariner employed by the Navy to serve the Military Sealift Command onboard naval auxiliaries and hybrid-manned warships worldwide. The role oversees all food service operations, sanitation, discipline, and training for up to 100 personnel within the Food Service Division, and ensures meals meet health and budget standards for up to 700 daily meals.

Requirements include U.S.

Qualifications

• Citizenship: United States
• U.S. Regular Passport acceptable
• Two years CIVMAR food service shipboard experience within past five years
• Serv-Safe Manager or Armed Forces sanitation certification preferred

Responsibilities

• Head of the Food Service Division aboard MSC vessels.
• Manage food service operations for up to 700 personnel daily.
• Oversee procurement through government sources and contracts.
• Ensure sanitation, safety, and training compliance for all galley staff.

Skills

Food Service

Leadership

Safety Training

Crew Supervision

Job description

Announcement opens continuously from 10/01/2025, with periodic cut-offs.

Average Annual Salary: $160,229 + up to a $51,433 BONUS

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 a Civil Service Mariner (CIVMAR) employed by the Navy to serve the Military Sealift Command (MSC) onboard naval auxiliaries and hybrid-manned warships worldwide, in peace and war. MSC exists to support the joint warfighter across the full spectrum of military operations. MSC provides on-time logistics, strategic sealift, as well as specialized missions anywhere in the world, in contested or uncontested environments.

The Steward Cook is the head of the Food Service Division and is responsible for all food service operations, and the management, sanitation, discipline, and training for up to 100 personnel within the Food Service 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 Food Service 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. Regular Passport (also referred to as a tourist or blue passport) with minimum of ten (10) months of expiration date.
• Transportation Worker Identification Credential (TWIC) 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.
• 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;
• 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 Managment 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.

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:
• Food Service Management/Financial Management (computerized or manual application)
• Current Serv-Safe Manager Certification.