POSITION SUMMARY

The primary responsibility of the Sanitation Officer is to supervise the overall cleanliness of the vessel areas allocated to the Food & Beverage and Housekeeping operations.

Essential Duties and Responsibilities

Operational

• Oversee compliance with all sanitation practices, including but not limited to, cleanliness, storing, food handling, chemical handling, and pest management.
• Conduct necessary training for all F&B and Housekeeping team members in conjunction with their respective leaders.
• Supervise the cleanliness of all outlets and locations assigned to the Food & Beverage and Housekeeping departments to comply with Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Possess knowledge of regulations of the individual countries/regions on itinerary.
• Responsible for PH and Sanitation training of all F&B/HK personnel to include: Hands on training for chemical usage/handling; Equipment handling; Cleaning techniques; Time control plans; Completing logs such as blast chiller logs, and cooling logs.
• Ensure that staff performs according to required rules and regulations.
• Conduct spot-checks on a daily basis to ensure compliance and to address discrepancies.
• Assist the procurement team to evaluate the janitorial, chemical and cleaning supply consumption.
• Evaluate related par levels and orders to ensure a consistent chain of supply is maintained.
• Ensure cleanings are carried out according to onboard schedules or as necessary.
• Check all buffet areas and galley operation during preparation, service and breakdown (breakfast, lunch, teatime and dinner).
• Maintain, monitor and audit all sanitation logs (Galley, Restaurant, HK, Bar, Provision and Chemical).
• Prepare all outlets for announced or unannounced Public Health Inspection, either done by the Shipboard Senior Management or local authorities.
• Follow up on any administrative work procedures and ensure all are carried out as stated in the Food and Beverage and ISM Manual.
• Responsible for the cleanliness and working condition of all cleaning and washing equipment.
• Address any maintenance required though the Issuetrax system.
• Monitor the dish wash areas during the peak hours to prevent loss of and breakage.
• Monitor workload of the utility team.
• Ensure that all waste produced by the Catering and Housekeeping department comply with Public Health rules and regulations.
• Ensure all crew are fully trained and complete records of waste discharged are kept as required.
• Ensure Integrated Pest Management (IPM) procedures are followed.
• Maintain any documentation required and provide follow up.
• Monitor breakage of equipment, chinaware and glassware.
• Record on a Breakage List or Report For Equipment that is maintained by the Kitchen Steward (O-class)/ Head Cleaner
• Train and supervise the correct handling of equipment for all personnel concerned.
• Inspect the condition of equipment regularly.
• Follow up with maintenance reports on a daily basis or as required.
• Possess full understanding of how the TAR operates and monitor the daily working and resting hours of all subordinates.
• Ensure e accuracy and check all entries according to TAR policies.
• Ensure that subordinates produce the required tasks as per job description on a daily basis and within their working schedule.
• Maintain fluent communication with the Executive Chef and F&B Director regarding performance of the Stewarding Team, as well as overall F&B and HK teams.
• Ensure that assigned utility team members are well groomed and in proper uniform when reporting for duty.
• Check with necessary parties to be advised of all relevant events regarding the F&B operation.
• Ensure the prompt follow up from the Head Cleaner regarding setting up special events in a timely manner.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.
• Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance and prepare for future advancement.
• Ensure that all utility team evaluations completed by the Head Cleaners are completed according to company standards.
• Review and provide final approval for suggestions regarding potential position changes with the respective HOD.
• Respond to any Stewarding HR-related issues with the Executive Chef and Food & Beverage Director.
• Ensure that all subordinates follow the rules and regulations of the ship.
• Monitor the training and familiarization of new food crewmembers to their new job and living environment
• Comply with the Public Health training schedule and train all new-hires as well as returning crew members.

Financial

• Control food and general expenses involved in assigned area according to Corporate Office Guidelines and Budget, and regarding chemical and consumables.
• Maintain an excellent awareness of cost control within department/team.
• Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).

Safety Responsibilities

• Possess familiarity with the vessel layout in terms of safety and security.
• Have a full understanding of ship rules and regulations (SMS).
• Participate in all required safety drills/training.
• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• 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.
• Participate in safety drills as required.

Resources

• Possess knowledge of the Human Resources Manual and Shipboard Training.
• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Assist with loading or provisions whenever required and as directed.
• Attend any early stand-by in the galley for Public Health purposes.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• Perform all other duties as requested by shipboard management or shore side.

QUALIFICATIONS

Knowledge, experience, skill, and/or ability

Required

• Minimum of 8 years of progressive food and beverage managerial experience, preferably in an upscale hotel, cruise ship, or restaurant, or high-volume food service facility.
• Previous Experience and/or training in hotel/galley stewarding.
• Outstanding knowledge of Vessel Sanitation Program regulations and procedures.
• Versed in budgeting and cost control, including, but not limited to, the reading and interpreting of inventory reports, food cost reports and monthly financial statements.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• 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).

Preferred

• Fluency in additional language(s)
• Cruise Ship Experience.

Required computer skills

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
• Possess sufficient computer knowledge to use the company software.
• Familiarly with relational database driven inventory control systems.

Education/experience/certifications

• High School education or international equivalent.
• USPH or HACCP certification.
• STCW preferred.
• Equivalent combination of education and experience.

Other Skills:

• 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.

Math Ability:

• Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

• 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.

Vision Requirements:

• 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.