This position is: Full Time
Position Location: Gulf of Mexico

General Description:

The Executive Steward is the on-the-job supervisor for Taylors. The Executive Steward is responsible for the overall job performance of Taylors at the job site. The Executive Steward is to maintain a safe, professional, quality, efficient, and profitable operation. He/she is responsible for Taylors’ employees, assets, and submitting required paperwork on time.

General Duties:

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

Requirements:

Major Duties & Responsibilities:

1. Plan nutritious, quality meals according to the established time schedule.
2. Maintain balanced inventories of groceries and supplies by ordering these accurately and in a timely manner and by properly storing and rotating groceries and supplies.
3. Inspect galley, living quarters, dining and storage areas, and other areas in which Taylors is responsible on at least 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 & bunk rosters, safety paperwork, and 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 all cleaning and coordination of work if working alone.Be responsible for temporarily undertaking a catering job assignment for which you are trained when a crew member is absent and the need arises for you to do so.
12. Maintain good customer relationships by courteous, daily contact and ensuring professional and quality service.
13. Maintain compliance with customer’s contract standards
14. Be responsible for ensuring the safety of your employees and the job site safety by doing the following:
    a. Ensure all employees are properly trained in their jobs and safety.
    b. Ensure all employees are following all proper safety and job procedures.
    c. Ensure all employees are wearing proper clothing and safety equipment where needed.
    d. Ensure all safety hazards and unsafe job practices are corrected.
    e. Ensure all employees know proper evacuation and emergency procedures.
    f. Conduct regular safety meetings for updating and reviewing safety matters and maintain availability of safety equipment as well as ensure its use.
    g. Discuss safety issues with individual employees and answer any appropriate questions they may have.
    h. Fill in Safety Training Checklists, Safety Checklists, Safety Meeting Reports, Illness & Accident Reports, and any other report related to the supervisory aspect of your job.
    i. Investigate all accidents and near misses (near accidents) involving Taylors’ personnel or equipment.
    j. Conduct safety inspections and maintain safety inspection records.
    k. Initiate a proper and friendly approach in maintaining safe attitudes of employees.
    l. Be a prime example of using proper and safe working procedures.
    m. Maintain good relations with your employees so that you are aware of any temporary problem or condition that might make your employees a safety risk.
    n. Know how to operate all of your area emergency equipment including fire protection equipment.
    o. Report to your supervisor any safety hazard 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 foodborne illness.
4. Minimum of three years experience in supervising, cooking/baking or culinary certificate equivalent.
5. Basic knowledge or training in the proper use of cleaning chemicals and household pesticides

Job Skills Required:

Excellent cooking/baking skills.
Good supervisory skills.
Good communication skills.
Reading, writing, and math skills.
Good organization skills.
Training skills.

Measurements for Performance:

1. Customer relations.
2. Safety record.
3. Employee relations.
4. Job performance assessment.
5. Operational costs.