Chief Steward

Department: Galley

Employment Type: Fixed Term Contract

Reporting To: Sanitation Officer

Description

The Chief Steward supervises and coordinates activities of the Galley Stewarding team and maintains kitchen supplies and equipment. He/she inspects kitchens, wash areas, galley equipment for cleanliness. He/She is also responsible for coordinating the work of the non- cooking kitchen team, engaged in dishwashing, pot washing, storage, and distribution of kitchen utensils/equipment and cleaning supplies.
The Chief Steward observes and evaluates Galley Stewarding employee's performance
The Chief Steward plays a fundamental role in ensuring that the Galley is operating under strict VSP guidelines to provide a safe working environment for all teams and prevent any health outbreaks that may damage the company’s reputation.
Reporting relationships:
Reports directly to the Hotel Director - Position has a direct report of all the Galley Steward 

Key Responsibilities

1. Responsible that the galley and wash areas have constantly the highest sanitation standards as per the VSP and local sanitation guidelines
2. Responsible for ensuring that all Galley Stewarding Team is trained and follows guidelines regarding public health and the NLV according to established company procedures.
3. Ensures the required P.H. training is recorded in the Personnel Management system.
4. Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety
5. Management System (SMS 2008) standards are upheld.
6. Evaluate assigned Galley Stewarding Team as per company personnel policy.
7. Responsible for manning, scheduling, and training Galley Stewarding Team for proper cleaning of all assigned areas.
8. Controlling the proper stocking, ordering of all chemicals used for cleaning, and sanitizing for galleys.
9. Training Galley Stewarding Team in handling harmful chemicals following MSDS
10. guidelines. 
11. Assist in monitoring the pest control in all galleys according to Ships pest control plan, report finding to Executive Chef
12. Assist the galley supervisor in care, treatment, and training on galley equipment, especially during the cleaning process.
13. Report and follow up on all damaged equipment using the Issue Trax system.
14. Liaison with Executive Chef day to day galley operation and support food waste management in compliance with ENV-1302.

Qualifications

Education:

• Formal degree in food- sanitation management from a recognized International institution. Strong command of the English language combined with writing skills.

Experience:

• Experience in high-volume operation of at least 500 meals per service.

Knowledge, Skills & Abilities:

• Thorough knowledge of cruise ship-catering operation.
• Thorough knowledge of Public Health and Sanitation's regulations and procedures. Effective planner, problem solver and ability of successful implementations.
• Ability to conduct training sessions and demonstrations authority in front of crew. Ability to coordinate and implement work schedules according to business level. Fluent in interpreting and implementing company work rules.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.