Positions at MSC

Steward Cook

Salary: $40,401

Duties

The Steward Cook is head of the Steward Division and responsible for all food service operations, management, sanitation, discipline, and training for up to 100 personnel within the Steward Division.  The Steward Cook’s primary function is to ensure 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.  The incumbent reports to the Chief Steward, or Supply Officer (where no Chief Steward is assigned) or Master (where no Chief Steward and Supply Officer are assigned) for performance of all general functions, including accounting operations and briefs management as required.  As Division Officer, it is expected that the Steward Cook will comply with all instructions pertaining to Personnel Administration, Financial Accountability, Equal Employment Opportunity (EEO), Supply Operations, and submit accurate and timely reports.  The SC is required to document performance and provide merit promotion or assignment recommendations of food service personnel.  The SC must:  Prepare and submit performance evaluation reports to the Master or designated personnel as required; provide recommendations for incentive awards, recognize outstanding personnel performance and advise personnel of merit promotion advancement opportunities; and have the knowledge and ability to take effective measures to minimize breeches of discipline and recommend disciplinary action, as required.  Carries out EEO policies and communicates support of these policies to subordinates.

FOOD PRODUCTION OPERATION: Responsible for the preparation of the daily, weekly, and the MSC 35 day healthy heart cycle menus (NAVSUP 1090) for the Master’s approval based on healthy heart parameters.

PROCUREMENT AND MANAGEMENT OF PROVISIONS: Establishes endurance levels, based on both in port and underway periods, to the approved 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.  Prepares NAVSUP 1090 daily with portions to prepare and distributes to Chief Cook and Galley staff.

HOTEL SERVICE OPERATIONS: Responsible for posting operating instructions and safety precautions on all laundry equipment.

SANITATION TRAINING:  Responsible to ensure all food service personnel received 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.

The Steward Cook is responsible to perform other duties as assigned.

Requirements

  1. Must be a valid United States citizen of at least 18 years of age and possess and maintain valid:
    • U.S. Passport with a minimum of seven (7) months remaining before expiration date; AND
    • United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten (10) months remaining before expiration date.
  2. MMC endorsement(s): Food Handler (FH).
  3. Specialized documented experience is defined as possessing one of the following:
    1. — 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 experience must have been within the past five (5) years from closing date of this announcement. The candidate may exceed this five (5) year requirement if continuously employed in a food service capacity.
      — AND Successful completion of the MSC Food Service Management System (FSM) course
      — AND one (1) of the following:

      • Current Serv-Safe Manager, OR
      • Armed Forces Food Safety/Sanitation Supervisor Course.
    2. — Previous 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.  Military service must be within the past five (5) years from closing date of this announcement. The candidate may exceed the five (5) year requirement if continuously employed in a food service capacity.
      — AND Successful completion the Military Service Automated Food Service Management System course
      –AND one (1) of the following:

      • Current Serv-Safe Manager, OR
      • Armed Forces Food Safety/Sanitation Supervisor Course.
    3. Commercial certification:  Current certification as in Executive Chef or higher from the American Culinary Federation (ACF) and experience with a commercial automated food service management system.
    4. Graduate of an accredited culinary academy/school and has completed training, supervision/management, and is Serv-Safe Manager certified.
    5. Previous Merchant Marine experience in culinary with at least 24 months cumulative sailing experience as a Chief Steward and successful completion of both of the following courses:
      1. Food Service Management/Financial Management (computerized or manual application); AND
      2. Current Serv-Safe Manager certification.