The Chief Steward 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 Chief Steward (CS) 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 Chief Steward’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 1,500 personnel daily.

Similarly, the Chief Steward is responsible for the maintenance of all physical spaces assigned to the Food Service Division. The incumbent reports to the Supply Officer or Master (where Supply Officer is not assigned) for performance of all general functions, including accounting operations, and brief management personnel as required. As Division Officer, it is expected that the Chief Steward will comply with all instructions pertaining to Personnel Administration, Financial Accountability, Equal Employment Opportunity (EEO), Supply Operations, and submit accurate and timely reports. The Chief Steward is required to evaluate employees for advancement and provide merit promotion or assignment recommendations of food service personnel.

Responsible for the preparation of the MSC 35 day healthy heart cycle menus (NAVSUP 1090) for the Master’s approval.
Responsible for the preparation of all culinary products served by following progressive cooking techniques, healthy heart parameters, approved recipes and instructions. Ensures leftovers are integrated into future meal plans. Responsible for overseeing, instructing and supervising food service personnel in the proper use of all equipment located in the galley and related areas.

Must be able to effectively use a computer and applicable shipboard software programs, including Food Service Management (FSM)ShipCLIP. 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. Maintains NAVSUP 1282s on file for one year, ensuring the total extended amounts do not exceed authorized monetary values as prescribed by General Mess Control Log (NAVSUP 338) and Subsistence Ledger (NAVSUP 335).

Everything in this Position Description is considered to be an essential function of this position.

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

**Minimum Eligibility 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 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. United States Coast Guard (USCG) Merchant Mariner’s Credential (MMC), with a minimum of ten months remaining of expiration date.

Position Specific Requirements:

1. MMC endorsed as: Ordinary Seaman, Wiper or Stewards Department (FH)
2. USCG Medical Certificate

AND

Specialized experience is defined as possessing the following:

1. Two Years (24 months) of cumulative service as a CIVMAR permanent MSC Steward Cook or temporary MSC Chief Steward experience. The two years of Steward Cook/Chief Steward 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.AND Successfully completed the following courses: MSC Food Service Management System (FSM) ShipClip, AND Current Serv-Safe Manager OR Armed Forces Food Safety/Sanitation Supervisor Course.

OR 2. Previous U.S. military experience in Culinary (Pay grade E-7 or above) with at least one leading management Culinary 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 Current Serv-Safe Manager OR U.S. Armed Forces Food Safety/Sanitation Supervisor Course. **OR **

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