Longline Chief Steward

Specific Duties

• Manages cooking to ensure preparation of nutritionally balanced, cost effective meals in adequate portions that appeal to a diverse workforce.
• Establishes, maintains and enforces sanitary food handling, preparation and storage methods.
• Creates menu plans to offer variety, inventory utilization and food cost maximization.
• Maintains accurate inventory reports of all galley related items including fresh, dry and frozen food, cleaning supplies, kitchen equipment, paper products and ship store items.
• Locks and secures all supplies in storage between seasons.
• Places advance food and supply orders to ensure timely delivery and cost-effective transportation charges.
• Provides input to annual galley budgets and monitors budget performance throughout the year.
• Ensures accurate accounting of galley supplies as they are onloaded and stowed for the voyage.
• Utilizes the AMOS D system for all orders and inventory, working within guidelines and procedures established by the CVL purchasing department.
• Maintains a high level of professionalism and customer service focus at all times.
• Promotes and maintains company-established galley rules to enhance comfort and cleanliness of all common crew areas.
• Enforces galley rules and regulations, assessing appropriate fines and penalties for infractions.
• Participates in drills, required safety training, and any other company required courses.
• Able to adapt quickly to changes in meal schedules or numbers of diners.

Requirements

• Current ServSafe Food Manager Certification.
• Two years minimum Kitchen Management experience.
• Two year experience in a Galley aboard a commercial fishing vessel.