Nov 02, 2018

Steward Cook

$41 yearly
  • Military Sealift Command
  • Norfolk, VA, USA
Full-Time Food Services

Job Description

$41,261 per annum. An $8,252 recruitment incentive is authorized for eligible selectees.  Actual amount is calculated as 10% of base pay.  Incentive is paid as a lump sum at the beginning of employment with the Command, and requires a 2-year service agreement.  CIVMAR (VEOA) candidates and Annuitants selected for employment as Steward Cook 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.
2
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.

States

VA  

Salary

$41,261.00

Security Clearance

Active Confidential

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Job Requirements

Must be a United States citizen of at least 18 years of
age and possess and maintain:
1. U.S. Passport with a minimum of seven (7) months of
expiration date.
2. 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.
3. USCG Merchant Mariner Credential (MMC) endorsed
Ordinary Seaman, Wiper, Stewards Department (FH) with a
minimum of ten (10) months remaining from expiration
date.
4. USCG Medical Certificate w/o restriction to Food
Handling.
AND
Specialized experience. Specialized experience is
defined as possessing the following:
a. 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:
(1) MSC Food Service Management System (FSM),
AND one of the following:
(a) Current Serv-Safe Manager; OR
(b) U.S. Armed Forces Food Safety/Sanitation
Supervisor Course.
OR
b. 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
4
announcement. The candidate may exceed this five-year
requirement if continuously employed in a food service
capacity.
Successfully completed the following courses:
(1) U.S. Military Service Automated Food Service
Management System;
AND one of the following:
(a) Current Serv-Safe Manager; OR
(b) U.S. Armed Forces Food Safety/Sanitation
Supervisor Course.
OR
c. 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
d. Graduate of an accredited commercial
academy/school and has completed training in nutrition,
supervision/management and is Serv-Safe Manager
certified.
OR
e. 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).
(2) Current Serv-Safe Manager certification.


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