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Steward (Head Cook)
This position is: Full Time
Position Location: Gulf of Mexico

General Description:

The Steward is the on-the-job supervisor for Taylors. The steward is responsible for the overall job performance of Taylors at the job site. The steward is to maintain a safe, professional, quality, efficient, and profitable operation. She/he is responsible for Taylor’s employee’s assets and submitting required paperwork on time.

 

General Duties:

The general duties of the Steward include cooking, controlling inventory, food and labor costs, ordering groceries, providing customer satisfaction, and managing personnel, which includes work scheduling, time sheet administration, and personnel evaluations. The Steward is to conduct safety meetings and make sure that Taylors’ employees are following al safety rules and procedures. The Steward should set a good example by having a good and professional attitude.

Requirements:

Major Duties & Responsibilities:

  1. Plan, prepare, and serve nutritious, quality meals according to the established time schedule.

  2. Maintain balance inventories of groceries and supplies by ordering these accurately, in a timely manner, and by properly storing and rotating groceries and supplies.

  3. Inspect galley, living quarters, dining, storage areas, and other areas in which Taylors are responsible for. Check these areas on a daily basis to ensure proper cleanliness and sanitation maintenance.

  4. Maintain uninterrupted customer service by managing crew change and rotation schedules.

  5. Maintain ample supply of clean linens.

  6. Maintain and submit accurate, required paperwork, which includes meal and bunk rosters, safety paperwork, other forms as well as MSDS in the Hazard Communication Manual.

  7. Supervise staff to ensure proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner.

  8. Make sure sleeping crew is awakened on time for duty.

  9. Demonstrate your skills and duties to utility personnel, in order to train them for promotions.

  10. Be a role model for pride and self fulfillment in doing a well-done, quality job.

  11. Be responsible for ensuring the safety of your employees and the job site safety by doing the following.

  12. Be responsible for all cleaning and coordination of work if working alone.

  13. Maintain good customer service relationships by courteous, daily contact and ensuring professional and quality service.

  14. Maintain compliance with customer’s contract standards.

  15. Be responsible for ensuring the safety of your employees and the job site safety by doing the following:

  1. Ensure all employees are properly trained on their jobs and safety.

  2. Ensure all employees are following all proper safety and job procedures.

  3. Ensure all employees know are wearing proper clothing and safety equipment where needed.

  4. Ensure all safety hazards and unsafe job practices are corrected.

  5. Ensure all employees know proper evacuation and emergency procedures.

  6. Conduct regular safety meetings for updating and reviewing safety matters and maintaining availability of safety equipment as well as ensure its use.

  7. Discuss safety issues with individual employees and answer any appropriate questions they may have.

  8. Fill in Safety Training Checklists, Safety Checklists, Safety Meeting Reports, Illness & Accident Reports, and any other reports related to the supervisory aspect of your job.

  9. Investigate all accidents and near misses (near accidents) involving Taylors’ personnel or equipment.

  10. Conduct safety inspections and maintain safety records.

  11. Initiate a proper and friendly approach on maintaining safe attitudes of employees.

  12. Be a prime example of using proper and safe working procedures.

  13. Maintain good relations with your employees, so that you are aware of any temporary problems or conditions that might make your employees a safety risk.

  14. Know how to operate all of your area emergency equipment including fire protection equipment.

  15. Report to your supervisor any safety hazards that you are having problems controlling.

 

Education/Experience:

  1. High school education or equivalent preferred.

  2. Basic supervisory training.

  3. Training in sanitation, personal hygiene, safety and prevention of food borne illnesses.

  4. Minimum of three year’s experience on cooking, baking, or culinary certificates equivalent.

  5. Basic knowledge or training in the proper use of cleaning chemicals and household pesticides.

 

Job Skills Required:

  1. Excellent cooking/baking skills

  2. Good supervisory skills

  3. Good communication skills

  4. Reading, writing, math skills

  5. Good organization skills

  6. Training skills

 

Measurements for Performance:

  1. Customer relations

  2. Safety records

  3. Employee relations

  4. Job performance assessment

  5. Operational costs

 

Physical Requirements:

  1. Frequent lifting up to 50 lbs.

  2. Frequent carrying up to 50 lbs.

  3. Frequent pulling up to 70 lbs.

  4. Prolonged standing

  5. Stooped now and then

  6. Speaking – Good spoken communication skills for informing fellow employees or other specific information related to the job site and in an accurate, clear, loud, and/or swift manner.

  7. Hearing – Hearing skills that will enable emergency or exact information to be heard through alarms or verbal communications.

  8. Equilibrium stability – Control of balance.

  9. Feeling – Manual dexterity, especially in fingertips.

  10. Smelling – Good sense of smell.

  11. Ability to pass a drug screen and physical. Having no active communicable diseases (diseases as listed by the Centers for Disease Control, Department of Health and Human Services and transmitted through food supply.)

 

Mental Requirements:

  1. Specific phobia-free – No fear of flying, heights, confined spaces, traveling by boat, or not seeing land.

  2. Alertness for safe and proper job performance.

  3. Ability to communicate and interact with people.

 

Usual Work Environment or Conditions:

  1. Working and living on a remote and confined work place for a lengthy time. Sometimes, as long as four weeks.

  2. Working 12 hours workdays or nights.

  3. Working uninterrupted work schedules that includes holidays.

  4. Traveling to work throughout the Gulf Coast region.

  5. May sometimes be on stand by while waiting on a new job assignment.

  6. May be transported by helicopter or boat to and from the job site.

  7. Exposed to high heat when cooking.

  8. Exposed to commercial cleaning chemicals.

  9. Exposed to operational machinery and equipment.

  10. Exposed to rig environment and drilling noises.

  11. Crucial medical services are not immediately available.

  12. Accesses to municipal community services are not immediately available.


 

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