Sanitation Officer

negotiable Expires in 9 months


Reports To : Food Manager / F&B Manager

Direct Reports : Kitchen Stewards, Head Cleaner, UT Cleaner, UT Waste Management

Position Summary

The Sanitation Officer supervises the overall cleanliness of the vessel allocated to the Food & Beverage and Housekeeping operation. Responsibilities also include compliance with all sanitation practices including, but not limited to cleanliness, storing, food handling, chemical handling, and pest management.

Essential Duties and Responsibilities


  • Supervise the cleanliness of all outlets & locations assigned to the Food & Beverage department and the Housekeeping department in compliance with USPH and Shipsan and company policies, SMS/IPM.
  • Maintain knowledge of regulations for each country/region where ship sails.
  • Responsible for hands-on training for chemical usage/handling, IPM, equipment handling (Breakage Prevention), cleaning techniques, time control plans, filling out logs in conjunction with the Kitchen Steward and Head Cleaner and all concerned Head of Department.
  • Ensure that staff performs according to required rules and regulations.
  • Conduct spot-checks on a daily basis to ensure compliance and to address discrepancies.
  • Ensure cleanings are carried out per on board schedules and/or as necessary.
  • Monitor galley operation and all buffet areas during preparation, service and breakdown (breakfast, lunch, teatime and dinner).
  • Maintain, monitor and audit all sanitation logs (Galley, Restaurant, Housekeeping Department, Bar, Provision, Chemical and IPM).
  • Prepare all outlets for any announced or unannounced Public Health Inspection, done by Shipboard Seni or Management or local authorities.
  • Maintain the cleanliness and working condition of all cleaning and washing equipment.
  • Request maintenance though the AVO system and follow up on action required.
  • Monitor the dish wash areas during the peak hours to prevent loss and breakage, and monitor workload of the utility team.
  •  Ensure that all waste produced by the Catering and Housekeeping Departments is disposed of in compliance with Public Health rules and regulations.
  • Oversee the Integrated Pest Management (IPM) program and ensure the procedures are followed and documentation is maintained.
  • Monitor breakages of equipment, chinaware and glassware, and record it on a breakage report.
  • Train and supervise all personnel on the correct handling of equipment.
  • Conduct regular inspections on equipment and follow up with maintenance reports as required.
  • Monitor time schedules of crewmembers for TAR policy compliance.
  • Monitor daily job performance of crewmembers based on individual job descriptions.
  • Maintain open communications with the Executive Chef, Food Manager and F&B Manager regarding performance of the Sanitation Team, F&B team, and Housekeeping team.
  • Monitor team members to assure proper uniform and grooming standards meet employee handbook and company policies.
  • Manage the Waste Management team and coordinate with the Assistant Sanitation Officer regarding the budget

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 current performance and preparation for future advancement.
  • Review and provide final approval for all utility team evaluations completed by the Kitchen Steward /Head Cleaners, including potential position changes with respective Head of Department.
  • Ensure that all scheduled performance evaluations are completed per company standards.
  • Conduct training for new hires to review new job responsibilities and living environment and to assure Ships’ Rules and regulations are followed.
  • Schedule Public Health training and for all new hires as well as returning crew members.


  • Responsible for controlling food and general expenses involved.
  • Maintain total awareness of cost control.
  • Control overtime and apply TAR procedures accordingly.
  • Work within the set budget perimeters.

Safety Responsibilities

  • 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.
  • Participatein safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities  

  • As assigned
  • Assist with loading of provisions whenever required and as directed.


Knowledge, experience, skill, and/or ability


  •  Extensive knowledge of food handling procedures with regard to public health standards.
  • Thorough knowledge of the European Sanitation procedures, Shipsan, and USPH procedures.
  • Ability to read and write English in order to understand and interpret written procedures and produce required reports.
  • Ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
  • Ability to speak English clearly, distinctly and cordially with guests and crew.
  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • 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).


  • Ability to speak additional languages such as Spanish is desirable.

Required computer skills  

  • Knowledge of Microsoft programs to include but not limited to, Outlook, Word, and Excel.
  • 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.

Other Skills:

  • Ability to lead and make decisions.
  • Ability to perform under pressure. Ability to work with international team. Product cost and quality conscious. Good administrative skills.
  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.

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.