{"id":4483,"date":"2024-02-04T22:52:41","date_gmt":"2024-02-05T06:52:41","guid":{"rendered":"https:\/\/hr.uw.edu\/comp\/?page_id=4483"},"modified":"2025-05-23T10:28:16","modified_gmt":"2025-05-23T17:28:16","slug":"ships-steward","status":"publish","type":"page","link":"https:\/\/hr.uw.edu\/comp\/classified-staff\/ships-steward\/","title":{"rendered":"Ship&#8217;s Steward"},"content":{"rendered":"<p><strong>UW CODE AND REPRESENTATIVE GROUP<\/strong><\/p>\n<p>18979 (NE S IBU)<br \/>\n23256 (NE H NI IBU)<\/p>\n<p><strong>BASIC FUNCTION<\/strong><\/p>\n<p>Serve as steward aboard an ocean research ship with a capacity for up to 60 crew and research personnel.<\/p>\n<p>Supervise cooks, bakers, mess attendant(s) and other assigned personnel.<\/p>\n<p><strong>DISTINGUISHING CHARACTERISTICS<\/strong><\/p>\n<p>With delegated authority, interview and recommend selection of applicants, conduct training, assign and schedule work, act upon leave requests, conduct annual performance evaluations and recommend disciplinary action;<\/p>\n<p>Under general supervision, responsible for provisioning an ocean research ship for extended cruises, repositioning at outports and the general administration of food service for the crew and scientific party.<\/p>\n<p><strong>TYPICAL WORK<\/strong><\/p>\n<p>Plan menus and prepare requisitions for the procurement of provisions and galley supplies;<\/p>\n<p>Establish high and low limits of provisions for extended cruises;<\/p>\n<p>Supervise personnel in receipt and stowage of provisions; inspect provisions and food to ensure suitability for human consumption;<\/p>\n<p>Maintain record of receipts, issues and surveys of provisions;<\/p>\n<p>Prepare and cook meals for the ship&#8217;s crew and scientific personnel;<\/p>\n<p>Advise Master with respect to adequacy and suitability of food and need for reprovisioning;<\/p>\n<p>Administer a food budget of approximately 100,000 annually;<\/p>\n<p>Safeguard food stores against theft and spoilage;<\/p>\n<p>Perform related duties as required.<\/p>\n<p><strong>MINIMUM QUALIFICATIONS<\/strong><\/p>\n<p>Three years of experience in quantity food preparation including one year as a lead with responsibility for meal planning and preparation, inventory and budget control.<\/p>\n<p>Equivalent education and\/or experience may substitute for minimum qualifications except when there are legal requirements, such as a license, certification, and\/or registration.<\/p>\n<p><strong>CLASSIFICATION HISTORY<\/strong><\/p>\n<p>01\/03\/1973: New Class<br \/>\n06\/27\/1988: Revise Class<br \/>\n02\/15\/1991: Revise Class<br \/>\n06\/01\/2005: CSR Class Conversion<\/p>\n","protected":false},"excerpt":{"rendered":"<p>UW CODE AND REPRESENTATIVE GROUP 18979 (NE S IBU) 23256 (NE H NI IBU) BASIC FUNCTION Serve as steward aboard an ocean research ship with a capacity for up to [&hellip;]<\/p>\n","protected":false},"author":96,"featured_media":0,"parent":12,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"no","footnotes":""},"class_list":["post-4483","page","type-page","status-publish","format-standard","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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