Job Description:

• 1) Supervises and coordinates activities of personnel in steward's department aboard cargo vessel: Collaborates with COOK, CHIEF to plan menus.

• 2) Requisitions and purchases expendable equipment and subsistence and sundry stores.

• 3) Receives, checks, and issues stores.

• 4) Inventories supplies.

• 5) Authorizes personnel to work overtime.

• 6) Estimates food costs per serving.

• 7) Compiles supply, overtime, and cost control records.