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Steward Cook

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The Steward Cook (SC) is head of the Steward Division and responsible for all food service operations, management, sanitation, discipline, and training for up to 75 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.  Incumbent reports to the Supply Officer (where assigned) or Master (where Supply Officer not 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.  Required ability to document performance and provide promotion or assignment recommendations of Food Service Personnel.  Ability to prepare and submit performance evaluation reports to the Master or Designated personnel as required.  Demonstrate a thorough knowledge of CPMI, DHAMS, EEO instructions and payroll guidelines.  Ability to provide recommendations for incentive awards, recognize outstanding personnel performance and advise personnel of Merit Promotion advancement opportunities.  Knowledge and ability to take effective measures to minimize breech of discipline and recommend disciplinary action as required.

FOOD PRODUCTION OPERATION: Responsible for the preparation of the daily, weekly, and monthly menus for the Master’s approval based on healthy heart parameters; for the preparation of all culinary products served following progressive cooking techniques, healthy heart parameters, approved recipes, and instructions and ensures leftovers are integrated into meal plans; for overseeing, instructing and supervising food service personnel in the proper use of all equipment located in the galley and related areas; and for all health aspects and sanitation criteria associated with the galley, serving operations, and associated areas. Schedules meal hours and supervises the service during each dining period.

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 and commercial sources, to meet standards of mess operations IAW established guidelines.  Procures and utilizes the appropriate type of provisions based on local availability and operating status.  Ensures all food items are monitored, utilized or transferred to preclude loss. Controls inventory cost based upon the cycle menu and established endurance levels. Ensures timely receipt posting and distribution.  Inspects all refrigerated spaces and storerooms daily.  Knowledge and ability to meet MSC inventory effectiveness goals.  Knowledge of and ability to provide training of Food Service personnel in the accurate procedures of receiving provisions.  Knowledge of and ability to requisition from weekly Prime Vendor Catalog through Food Service Management System (FSM).  Knowledge of Prime Vendor contract responsibilities/requirements when receiving food items.

FINANCIAL RESPONSIBILITY: Must be able to effectively use computer and applicable shipboard software applications to include Food Service Management (FSM). Prepares the Food-Item Request and Issue Document (NAVSUP 1282) for all subsistence items issued to the galley.  Maintains NAVSUP 1282s on file for one year, ensuring that the total extended amounts do not exceed authorized monetary values as prescribed by General Mess Control Log (NAVSUP 338), Subsistence Ledger (NAVSUP 335). Maintains and prepares other food service forms required to substantiate the monthly General Mess Summary Document Report (NAVSUP 1359).  Ensures proper posting of the different types of expenditures (surveys, issues, transfers, and sales) and maintains required documentation on file for one year. Prepares for and conducts spot, relieving, and 90 day inventory and reconciles errors and adjustments immediately thereafter. Accurately prepares and submits automated (manual if required) monthly financial returns in a timely manner and maintains supporting documentation for the accountability file.  Knowledge of and ability to establish and maintain a Food Service Accountability file as directed in the Supply Procedures manual (COMSCINST 40002).  Ability to read, understand and process all daily (automated) reports produced by FSM.  Knowledge of and ability to use office Automation software.

 

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. Ensures that proper procedures for the accounting of clean and dirty bedding/table linen, napkins, uniforms of food service personnel, etc. are established and utilized.  Required ability to document performance and provide promotion or assignment recommendations of Food Service Personnel.  Ability to prepare and submit performance evaluation reports to the Master or Designated personnel as required.  Demonstrate a thorough knowledge of CPMI, DHAMS, EEO instructions and payroll guidelines.  Ability to provide recommendations for incentive awards, recognize outstanding personnel performance and advise personnel of Merit Promotion advancement opportunities.  Knowledge and ability to take effective measures to minimize breech of discipline and recommend disciplinary action as required.  In-depth knowledge of health aspects and sanitation criteria associated with staterooms, bathrooms, passageways, and laundry spaces.  Ability to schedule work assignments for Supply Utilityman (SU) working in Laundry and Habitability areas.  Ability to community effectively both orally and in writing using the English language.

 

Steward Cook is responsible to perform other duties as assigned.