Job Description


Job Title:                                 Steward (Offshore Supervisor Chief Cook)

Job Class:                               Non-Exempt

Reports To:                          Area Field Supervisor

Position Supervises:      Night cook, baker, utility hand



General Summary:

Administer jobsite catering and housekeeping services and maintain high standards of customer satisfaction. Insure that meals are prepared and served and that all other inherent duties related to food services are performed. Responsible for the safe, efficient, and profitable operation of the job assignment including staff, assets, and the timely submission of all related paperwork.


Essential Job Functions/Major Responsibilities include the following:

(Other duties may be assigned)

  • Coordinate and supervise operating personnel to insure work is performed in a safe and productive manner in compliance with client, government, and company guidelines
  • Plan as well as insure the preparation and service of quality meals and bakery items
  • Supervise on-duty catering staff to ensure safe and efficient performance through daily inspection of quarters, galley, storage, and dining areas to ensure cleanliness and to make certain sanitation standards of housekeeping services are maintained
  • Promote safe working habits and insure subordinate employees have appropriate tools to perform assigned tasks to achieve   established operating, safety, and environmental goals
  • Conduct regular safety meetings with all members of the crew for the purposes of training and development, to ensure quality safety performance of the catering crew, and discuss any safety problems and ways by which to solve them
  • Train and develop immediate subordinates in supervisory, culinary, and operational skills to insure human resources are available for succession planning
  • Prepare necessary reports and paperwork to insure management is apprised of activities in the area and established goals are met
  • Interact with offshore and administrative staffs to accomplish common goals in a timely manner
  • Assure maximum communication between Operations Management and subordinates by reporting daily, weekly, and monthly on operation activities and other concerns such as safety, environmental, and personal
  • Assure that all uniform regulations are met
  • Inventory food supply levels and conditions; order food products, meat, and supplies accurately and in a timely manner
  • Maintain balanced inventories through proper storage and rotation of products
  • Maintain an adequate supply of clean linens
  • Develop and administer crew change and rotation schedules to minimize turnover and interruption of customer service
  • Formulate and encourage teams with subordinates to maximize productivity and minimize interruption of customer service
  • Ensure constant availability of safety equipment for rig staff and enforce its use
  • Regularly and accurately generate, submit, and maintain required administrative paperwork including MSDS information files


  •   Comply with customer nutritional contract standards when required
  • Enforce and maintain sanitation and hygiene standards while performing duties
  • Adhere to established schedule for serving meals timely
  •  Maintain accurate meal and bunk rosters
  • Insure that work area is clean and well organized
  • Responsible for timely wake-up duty for entire sleeping crew
  • Train utility personnel for promotions by demonstrating skills and duties
  •  Develop behavior modeling and condict to promote quality of work, self-fulfillment and work ethic
  • Establish and maintain good customer relations through courteous daily contact and quality professional service


Other Duties and Responsibilities:

  • Perform other duties or special projects according to customer contract and/or as directed by management
  • Ultimately responsible for assuming, temporarily, any catering job assignment for which they are trained in the absence of crew members


Performance Measurement Criteria:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

(Reasonable accommodations may be made to enable individuals with the disabilities to perform the essential functions)

  • Annual Performance Evaluation
  • Working relations with clients, employees, and upper management
  • High professional standards
  • Good communication skills-both verbally and written
  • FMS Budget Compliance
  • Supervise inventories
  • Safety Record
  • Operational costs
  • Basic knowledge in the safe and proper use of household pesticides and cleaning chemicals


Knowledge and Job Skills Required:

  • Excellent cooking and excellent baking skills
  •  Good communication skills
  • Ability to read, write, and perform mathematical functions
  • Good organizational and supervisory skills
  • Ability to train employees
  • Training in prevention of food borne illness, sanitation, and personal hygiene
  • Basic knowledge in the safe and proper use of household pesticides and chemicals


Education and/or Experience:

  •  Minimum high school; supervisory skills, computer skills
  • Minimum 2 years cooking/baking experience or culinary certificate equivalency


Essential Physical Functions:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Standing continuously- Standing for sustained periods of time
  • Frequent lifting
  • Frequent carrying
  • Frequent climbing of stairs/ladders
  •  Frequent grasping
  • Frequent reaching in all directions
  • Constant walking
  •  Frequent stooping
  • Frequent pushing
  • Frequent pulling
  • Occasional crouching
  • Feel-particularly with fingertips
  • Hearing- Ability to hear emergency or detailed information through verbal communication and alarms
  • Speaking- Ability to express or exchange ideas and to convey detailed instructions to other workers accurately, loudly, and/or quickly
  • No phobias concerning heights, flying, boat travel, and confined spaces
  • Control of balance and of equilibrium
  •  No active communicable diseases- diseases transmitted through food supply as listed by the Centers for Disease Control Department of Health and Human Services

Mental Requirements:           

  •  Self confidence
  • Ability to interact with people
  • Ability to handle multi-tasks and deadlines
  • Work under extreme stress
  •  Logical or technical thinking to solve problems
  • Ability to compose and/or generate and analyze reports
  • Ability to maintain required meal and inventory tallies
  • No phobias concerning heights, flying, boat travel and confined spaces
  • Control of balance and of equilibrium
  • Constant awareness of safety


Environmental Job Conditions:

The work environment characteristics described here are representative of those an employee encounters while performing the essential fictions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Exposure to high or extreme cooking temperatures
  • Exposure to industrial cleaning chemicals
  • Exposure to operational equipment
  • Exposure to drilling noises and rig vibrations
  • Requires living and working in remote confined space workplaces for extended periods of time
  • Exposure to boat and helicopter transportation from dispatch sites to jobsites and return
  • Required traveling throughout the Gulf coast area
  • Exposure to work assignments consisting of twelve (12) hour workdays on assignments that may last up to four (4) weeks
  • Exposure to day or night shifts
  • Occasionally on standby for “on-call” status
  • Exposure to uninterrupted work schedules (no holidays)
  • Lack of immediate access to critical medical services as well as urban community