Pay Grade: 28N

Context of the Job:

The HUGH R SHARP (SHARP) is a $20+m University owned advanced technology floating laboratory which supports oceanographic research funded by the National Science Foundation (NSF), Office of Naval Research (ONR), National Oceanic and Atmospheric Administration (NOAA), U.S. Geological Survey (USGS) and academic intuitions throughout the U.S. The University of Delaware is a member of the University National Oceanographic Laboratory System (UNOLS) and is one of the few institutions nationwide that operates a regional class research vessel.

Under general supervision of the Captain and Chief Mate, the Steward manages the hotel accommodations (cleanliness, linens, related supplies) and prepares meals for a shipboard compliment of up to 22 people. The principal emphasis is on food preparation, procurement and proper stocking of galley stores for extended periods away from home port and maintaining cleanliness of galley and berthing areas.

Major Responsibilities:

• Perform day work for up to 12 hours per day depending on operational demands.
• Plan and prepare three balanced meals a day for up to 22people (crew, technicians, and scientific party) while underway and lunch for the crew while the ship is alongside, including options for the night science watch when applicable.
• Serve hot foods on buffet or warming pans or cook to order to ensure adequate quality and quantity for all personnel dining a particular meal.
• Properly prepare foods to the general satisfaction of embarked personnel.
• Prepare written menus and shopping lists for each cruise prior to shopping / loading day. Ensure menus provide a variety of food types during a cruise. Ensure menus provide healthy options and incorporate dietary restrictions of Crew and embarked Science personnel.
• Maintain cleanliness of galley, mess, passageway, berthing spaces, heads, and showers. Dispose of garbage in accordance with regulations. Log entries into the Garbage Record Log Book.
• Clean staterooms and other assigned spaces after each cruise. Distribute clean linens (bedding and towels) and other hotel necessities to berthing spaces. Deliver and pick up laundry at a vendor and/or wash aboard or ashore as directed. Properly manage supply inventories based on allocated budget.
• Properly stow and rotate food stores and supplies for the galley to avoid exceeding expiration dates. Maintain inventory and shopping lists of food supplies. Utilize seasonal fresh fruits and vegetables as the budget allows. Procure food, culinary equipment, and hotel supplies with University purchase card. Adhere to University purchase card policies and procedures.
• Assist emergency response teams and participate in drills and training.
• Assist with general shipboard cleaning, maintenance, and deck (Ordinary Seaman) duties.
• Perform other job-related duties as assigned.

 Occupation/Environmental Exposures:

The physical environment requires the employee to work exposed to all conditions found aboard a ship at sea. This includes heavy weather, extreme heat/cold, and all forms of precipitation. Occasionally required to use personal protective equipment to prevent exposure to hazardous materials (paint, solvents, etc.) and other risks during maintenance.

Qualifications:

• High school diploma or GED with a minimum of three years of experience in food preparation in a facility, restaurant, or aboard ship.
• Valid Food Handler Card.
• Knowledge of safe food handling practices, ability to plan and prepare nourishing and balanced meals, and management and procurement of galley/kitchen supplies and stores.
• Most hold, or obtain within six months of hire, a Transportation Workers Identification Card (TWIC) and pass the Standards of Training, Certification and Watchkeeping (STCW) basic training course.
• U.S. Coast Guard Merchant Mariner Credential (Ordinary Seaman) and experience aboard vessels preferred.
• Formal culinary training and experience working at sea preferred.
• Demonstrates an understanding and consideration of the differing needs and concerns of individuals with varying identities, cultures and backgrounds.
• Committed to fostering a workplace culture of belonging, where diversity is celebrated and equity is a core value.

Special Requirements:

• Must be able to perform normal duties aboard seagoing vessels such as climbing and descending ladders, handling mooring lines, opening and closing watertight doors, reaching, handling, grasping, and lifting lifesaving and fire-fighting equipment and handling moderate loads (at least 40 pounds).
• Must meet the US Coast Guard (USCG) physical requirements for merchant seaman as outlined in 46 CFR and given on USCG Form CG-719K.
• Must hold, or be willing to obtain a U.S. Coast Guard Merchant Mariner Credential and maintain other required certifications and training for the vessels size and class including but not limited to STCW, Marine Fire Fighting, First Aid, CPR, TWIC.
• Must obtain and maintain a valid U.S. Passport for international port calls.
• Must be able to spend extended periods away from homeport including sailing as much as 140 days (2/3 of the ships maximum sailing schedule) and be at sea for up to three weeks at a time depending on operational demands.
• Must be willing to work weekends and holidays at sea and in port as operations require.
• Must be willing to be enrolled in a Department of Transportation (DOT) random drug-testing program and pass a pre-employment drug screening.
• Must have a valid, state issued drivers license in order to operate ships vehicles for procuring supplies and conducting other ships business.
• Requires the use of personal protective equipment to prevent exposure to safety hazards/hazardous materials.