The head of Steward is Mariner in the Civil Service (CIVMAR) that is working by the navy to serve the SEALIFT Military (MSC) driving on the naval plane and warships required hybrid all over the world, in peace and war. MSC is present to support the joint fighter through the full spectrum of military operations. MSC logistics provides on time, strategic seal, as well as specialized tasks anywhere in the world, in disputed or unbalanced environments.

The head of Steward (CS) is the head of the food services department and is responsible for all food service operations, management, sanitation, discipline and training for up to 100 employees in the Food Services Department. The basic function of Steward President is to ensure that the food service operations on board meet the highest standards of preparation, production, presentation, financial responsibility and accountability of up to 1500 employees per day. Likewise, Steward President is responsible for maintaining all material spaces allocated to the food services department.

Current reports to the supply employee or the master (where the supply officer has not been appointed) to perform all public jobs, including accounting operations, and existing management staff as required. As an employee in the department, it is expected that the head of the supervisor is expected to comply with all instructions related to employee management, financial accountability, equal employment opportunity (EEO), presentations, and accurate and timely reports.

Square Steward is required to evaluate employees to apply and make mewatting promotion recommendations or employee recommendations from food service employees.

Responsible for preparing MSC 35 (NAVSUP 1090) healthy heart lists for Master’s approval. Responsible for preparing all cooking products served by progressive cooking techniques, healthy heart parameters, and approved recipes and instructions.

It ensures that leftovers are combined into future meal plans. Responsible for supervising and supervising food service employees in the proper use of all equipment in the kitchen and relevant areas.

You should be able to use the Programs Programs and PROGRAMS program that effectively apply, including SHIPCLIP for food service management (FSM). The NavsUP 1282 Document Document (NAVSUP 1282) is for all subsistence items issued to the kitchen. NavsUP 1090 per day with parts of preparation and distribution to the head of the Cook and Galley team. Maintains NavsUP 1282s in the file for one year, ensuring the total extended amounts that do not exceed the accredited monetary values ​​as determined by the general chaos control record (NavsUP 338) and the subsistence book (NavsUP 335).

Everything in this description is an essential function for this position.

The head of Steward is responsible for performing other duties and was appointed.

requirements
** The minimum eligibility requirements: ** It must be a citizen in the United States at least 18 years old, possesses and maintains:

The US passport with at least seven months from the expiration date.
Definition data on the definition of the transport factor (Twic) and/or the joint access card of the Ministry of Defense (DOD) with at least ten (10) months of expiration.
USCG MERHANT Mariner (MMC), with at least ten months of expiration date.
Set specific requirements:

MMC acknowledged as follows: normal sailors, mop or management of supervisors (FH)
Uscg Medical Certificate
and

Specialized experience is defined as having the following: • Two years (24 months) of cumulative service as a permanent MSC Steward Cook or the temporary MSC president experience. Two years of Steward Cook/Steward president must be in the past five years of the closure of this announcement. The candidate may exceed the condition of the five years if he works continuously in food service capacity.

Complete the following courses: (1) MSC Service Management System (FSM) Shipclip ** and ** One of the following: (A) A safe manager from the current service; Or (b) the safety/sanitation supervisor course in the armed forces. Or • Pay Grade E-7 or higher with at least one tour of the cooking management of no less than 24 months. The American military service must be during the past five years of the closure of this announcement. The candidate may exceed the condition of the five years if he works continuously in food service capacity.

Complete the following courses:
(1) A automated food services management system for military service;
** Or (b) the safety/sanitation supervisor course in the armed forces. Or c. Commercial Certificate: Certified Certificate as Cheat Cheat or higher than the American Culture Union (ACF) and experience with the commercial automated food services management system. Or d. I graduated from an accredited academy/commercial school, which completed the training in nutrition and supervision/management, and the director of Serv (2) Certificate of the current SERV-SERVE manager

The documented experience should be at the top of the official, form or evaluation of the current or previous employer who describes the experience related to these duties. The document must include the company’s name, the applicant’s name, and the name of the company/agency official.

The head of Steward is Mariner in the Civil Service (CIVMAR) that is working by the navy to serve the SEALIFT Military (MSC) driving on the naval plane and warships required hybrid all over the world, in peace and war. MSC is present to support the joint fighter through the full spectrum of military operations. MSC logistics provides on time, strategic seal, as well as specialized tasks anywhere in the world, in disputed or unbalanced environments.

The head of Steward (CS) is the head of the food services department and is responsible for all food service operations, management, sanitation, discipline and training for up to 100 employees in the Food Services Department. The basic function of Steward President is to ensure that the food service operations on board meet the highest standards of preparation, production, presentation, financial responsibility and accountability of up to 1500 employees per day. Likewise, Steward President is responsible for maintaining all material spaces allocated to the food services department.

Current reports to the supply employee or the master (where the supply officer has not been appointed) to perform all public jobs, including accounting operations, and existing management staff as required. As an employee in the department, it is expected that the head of the supervisor is expected to comply with all instructions related to employee management, financial accountability, equal employment opportunity (EEO), presentations, and accurate and timely reports.

Square Steward is required to evaluate employees to apply and make mewatting promotion recommendations or employee recommendations from food service employees.

Responsible for preparing MSC 35 (NAVSUP 1090) healthy heart lists for Master’s approval. Responsible for preparing all cooking products served by progressive cooking techniques, healthy heart parameters, and approved recipes and instructions.

It ensures that leftovers are combined into future meal plans. Responsible for supervising and supervising food service employees in the proper use of all equipment in the kitchen and relevant areas.

You should be able to use the Programs Programs and PROGRAMS program that effectively apply, including SHIPCLIP for food service management (FSM). The NavsUP 1282 Document Document (NAVSUP 1282) is for all subsistence items issued to the kitchen. NavsUP 1090 per day with parts of preparation and distribution to the head of the Cook and Galley team. Maintains NavsUP 1282s in the file for one year, ensuring the total extended amounts that do not exceed the accredited monetary values ​​as determined by the general chaos control record (NavsUP 338) and the subsistence book (NavsUP 335).

Everything in this description is an essential function for this position.

The head of Steward is responsible for performing other duties and was appointed.

requirements
** The minimum eligibility requirements: ** It must be a citizen in the United States at least 18 years old, possesses and maintains:

The US passport with at least seven months from the expiration date.
Definition data on the definition of the transport factor (Twic) and/or the joint access card of the Ministry of Defense (DOD) with at least ten (10) months of expiration.
USCG MERHANT Mariner (MMC), with at least ten months of expiration date.
Set specific requirements:

MMC acknowledged as follows: normal sailors, mop or management of supervisors (FH)
Uscg Medical Certificate
and

Specialized experience is defined as having the following: • Two years (24 months) of cumulative service as a permanent MSC Steward Cook or the temporary MSC president experience. Two years of Steward Cook/Steward president must be in the past five years of the closure of this announcement. The candidate may exceed the condition of the five years if he works continuously in food service capacity.

Complete the following courses: (1) MSC Service Management System (FSM) Shipclip ** and ** One of the following: (A) A safe manager from the current service; Or (b) the safety/sanitation supervisor course in the armed forces. Or • Pay Grade E-7 or higher with at least one tour of the cooking management of no less than 24 months. The American military service must be during the past five years of the closure of this announcement. The candidate may exceed the condition of the five years if he works continuously in food service capacity.

Complete the following courses:
(1) A automated food services management system for military service;
** Or (b) the safety/sanitation supervisor course in the armed forces. Or c. Commercial Certificate: Certified Certificate as Cheat Cheat or higher than the American Culture Union (ACF) and experience with the commercial automated food services management system. Or d. I graduated from an accredited academy/commercial school, which completed the training in nutrition and supervision/management, and the director of Serv (2) Certificate of the current SERV-SERVE manager

The documented experience should be at the top of the official, form or evaluation of the current or previous employer who describes the experience related to these duties. The document must include the company’s name, the applicant’s name, and the name of the company/agency official.