Steward*, HUGH R SHARP

The University of Delaware is hiring a Steward for the HUGH R SHARP floating laboratory in Lewes, DE. The role involves managing accommodations and meal preparation for up to 22 people while at sea, maintaining cleanliness, and handling inventory. The position requires planning meals, ensuring dietary needs are met, and participating in emergency response. This is a full-time staff position requiring on-site presence, not remote work.
University of Delaware

Equal Employment Opportunity Statement

The University of Delaware is an Equal Opportunity Employer which
encourages applications from Minority Group Members, Women,
Individuals with Disabilities and Veterans. The University's Notice
of Non-Discrimination can be found at http://www.udel.edu/aboutus/legalnotices.html

Job No: 502018

Work Type: Staff

Location: Lewes

Categories: Research & Laboratory, Full Time

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.

Notice of Non-Discrimination, Equal Opportunity and Affirmative
Action

The University of Delaware does not discriminate against any person
on the basis of race, color, national origin, sex, gender identity
or expression, sexual orientation, genetic information, marital
status, disability, religion, age, veteran status or any other
characteristic protected by applicable law in its employment,
educational programs and activities, admissions policies, and
scholarship and loan programs as required by Title IX of the
Educational Amendments of 1972, the Americans with Disabilities Act
of 1990, Section 504 of the Rehabilitation Act of 1973, Title VII
of the Civil Rights Act of 1964, and other applicable statutes and
University policies. The University of Delaware also prohibits
unlawful harassment including sexual harassment and sexual
violence.

PI272887384