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SEAWARD SERVICES INC. IS SEEKING WELL-QUALIFIED CANDIDATES FOR A CHIEF STEWARD / VESSEL CHEF OPPORTUNITY ABOARD THE HST GUAM.

 **FOR CONSIDERATION, ALL APPLICANTS MUST APPLY TO THE POSITION AND MUST COPY AND PASTE THIS LINK INTO A NEW BROWSER WINDOW TO COMPLETE A BRIEF SURVEY: HTTPS://WWW.CINDEXINC.COM/C/6E6B8A ** 

JOB SUMMARY: The Chief Steward/Chef will plan and prepare nutritious, tasteful and varied meals for on-board crew three time per day, as well as provide snacks and meals for crew during night watches; prepare food for special guests/events; and secure provisions in foreign ports.

ESSENTIAL DUTIES & RESPONSIBILITIES: The following duties are normal for this position. The omission of specific statements of duties does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification.  Other duties may be required and assigned.

• Plan and prepare nutritious, tasteful and varied meals
• Provide snacks and meals for night watch crew
• Prepare food for special events/guests
• Maintain cleanliness of galley and server area to appropriate/exemplary standards
• Secure provisions in foreign ports
• Perform minor maintenance of cooking and refrigeration equipment
• Maintain accurate records of food and supply costs
• Reconcile cash and credit card reports with Master

MINIMUM QUALIFICATIONS & REQUIREMENTS: The skill set and physical qualifications listed below are general requirements for this position.  The actual exertion level (and frequency of use) can and does fluctuate depending on the individual tasks being performed.

• Wear proper uniform and be well groomed and hygienic at all times
• Must be able to stand and walk during most of (if not the entire) shift.
• Job will require routine bending, stretching, crawling, climbing, kneeling and heavy lifting of objects weighing over 50 lbs.
• Must meet USCG physical requirements for duty, including hearing and vision requirement
• Must be capable of working on vessel in all types of weather conditions during day and night hours
• Must be able to make independent decisions yet follow orders in an emergency situation
• Must submit to USCG required DOT compliant Drug Testing Program
• Must comply with company policies and procedures

PROFESSIONAL CERTIFICATION(S) OR LICENSE:

• Degree in Culinary Arts
• MMC and STCW 95 Certificate with all required capacities, qualifications and endorsements (including VI/1, VI/6)
• Valid U.S. Passport
• Valid TWIC

WORK SCHEDULE:

• Rotation is appx. 64 Days on – 64 Days off 
• Company will pay for one travel day at the beginning and end of each hitch
• Company will provide a coach airline ticket from the US to Japan
• Team member is responsible for providing their own transportation to and from the airport in the US as well as misc. associated expenses such as parking etc.
• Quarters and meals provided aboard vessel

EEO/AAP

Required Skills Required Experience