Direct Reports: Utility Cleaners, Utility Dishwashers, Pot Washers
The Kitchen Steward supervises and maintains the overall cleanliness of the galleys and adjacent areas assigned to the Food Department.
Essential Duties and Responsibilities
Possesses working knowledge of the entire operation and a total understanding of Shipsan, the European sanitation program and United States Public Health Rules and Regulations.
Supervise the garbage processing room and ensure that proper garbage separation is done per Company Policies.
Generate the weekly loading list.
Make adjustments to the cleaners’ working times and schedules.
Responsible for the cleaners weekly excuse drill list and the port manning list.
Conduct monthly inventory of all equipment and material used in galleys or any other inventory as requested by Food Management and Sanitation Officer.
Conduct basic Sanitation training of all new UTs and does the regular, written evaluation of all members of his team as scheduled by Food Manager.
Check and update all IPM procedures on a weekly basis.
Together with Head Cleaner, ensure that assigned crew are well groomed and in proper uniform when reporting for duty.
Notify the Sanitation Officer of any discipline problems or poor performance.
Coach and evaluate subordinates, encouraging and motivating them toward self development.
Responsible, with his team, for the cleaning and sanitizing of all galleys and assigned areas
With the Head Cleaner, responsible for the cleaning and storage of kitchenware of items not used on a daily basis such as ramekins, molds, snail dishes etc.
Monitor and manage the In Use material storeroom ensuring that all items are properly washed and stored.
Responsible for the cleanliness and working condition of all cleaning and washing equipment, reporting any damages or malfunctions to the Sanitation Officer.
Responsible, together with the Head Cleaner, for requisitioning cleaning materials and chemicals on a daily basis and ensuring the appropriate use of each.
Prepare assigned area for Shipsan- & United States Public Health-type inspection whether conducted by the Food Manager or an inspector.
Monitor and Manage chemical consumption.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional language(s)
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
FBS/ICS Apollo Inventory system
High School education or better.
Minimum of five years food related experience and/or training.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.