Head Steward -- Seaward Services -- TSVRON

Hornblower Group,•Norfolk, VA

8d•$38

About The Position

Hornblower is seeking a Head Steward for our Seaward Services TSVRON operation in Norfolk VA. About You: This person will be adaptable, dynamic, and embody Hornblower's RESPECT Service System. About the Opportunity: The Head Steward serves as the leader of the Steward’s Department aboard Training Support Vessels and is responsible for planning, preparing, and serving all meals for crew and embarked personnel. This position manages galley operations, food service inventory, cleanliness standards, accommodation upkeep, and supervision of steward utility personnel. The Head Steward reports directly to the Master and ensures all food service and sanitation operations are conducted safely and in compliance with U.S. Coast Guard regulations and contractual requirements.

Requirements

Valid U.S. Coast Guard Merchant Mariner Credential (MMC) endorsed for Stewards Department – Food Handler (FH).
Compliance with 46 CFR 10.215(d)(2), including: a current physician, physician assistant, or nurse practitioner statement confirming the mariner is free of communicable diseases, documented annual medical screenings for all food service personnel to be maintained on file aboard the vessel in accordance with N02.2H.6001-Q (series), Chapter 7, Section 7-5.
STCW requirements including: Basic Training, Vessel Personnel with Designated Security Duties (VPDSD), Food Handler certification (STCW-compliant).
Valid Transportation Worker Identification Credential (TWIC).
Must possess or be eligible for a United States Passport.
Must meet all physical and medical standards for shipboard service, including the ability to lift, carry, and work in galley and accommodation environments.
Ability to plan menus, budget provisions, and maintain sanitary food service operations.
Strong communication, organization, and supervisory skills.
Ability to work independently and maintain high service standards under variable schedules.
Must meet all company and contractual requirements.
Must be legally authorized to work in the United States.

Responsibilities

Plan, prepare, and serve three (3) meals per day and a night luncheon for all crew and embarked personnel, up to the vessel’s maximum berthing capacity.
Order, receive, inspect, and store all provisions, galley supplies, and housekeeping consumables (e.g., cleaning materials, toilet paper, laundry essentials).
Maintain appropriate food inventory to support menu planning and periods in Fully Operational Status (FOS).
Ensure proper storage, rotation, and preservation of food items in accordance with safety and sanitation standards.
Maintain cleanliness, sanitation, and proper stowage of all food service and habitability areas, including galley, messing area, cabin storeroom, freezer and chill boxes, dry provisions storeroom, thaw room, laundry area, and any accommodations spaces designated by the Master.
Issue clean linens to personnel upon reporting aboard and thereafter as required.
Supervise the Steward Assistant and ensure proper completion of assigned tasks.
Adhere to all food safety, hygiene, and disease-prevention protocols as required by USCG regulations and N02.2H.6001-Q (series) Chapter 7, Section 7-5.
Maintain onboard documentation for Food Handler endorsements, physician statements, and annual medical screenings for all food service personnel.
Stand no designated watches; however, work hours will follow the needs of meal preparation, service, and departmental duties.
Perform other duties as assigned to support vessel habitability and safe operation.