Chief Steward - Seaward Services - TSVRON

Hornblower Group is a global leader in experience and transportation. Spanning a 100-year history, Hornblower Group’s portfolio of international offerings includes water- and land-based experiences and ferry and transportation services. City Experiences, Hornblower Group’s premier experience division, offers dining and sightseeing cruises and walking and food tours through the City Cruises, Walks, and Devour brands. City Ferry, part of Hornblower Group’s Ferry and Transportation Division, is the largest private operator of high-speed passenger and vehicle ferries in the United States, carrying more than 10 million passengers annually and operating services including NYC Ferry, Puerto Rico Ferry, and other regional ferry systems. Hornblower Group’s subsidiaries include Hornblower Marine, which provides vessel outhaul and maintenance services at Bridgeport Boatworks in Bridgeport, Connecticut, and Seaward Services, Inc., a full-service shipping, waterfront logistics and management company that specializes in the operation and maintenance of government and commercial vessels. Additionally, Anchor Operating System, LLC, a Hornblower Group subsidiary and independent entity, provides reservation, ticketing and website integration services for clients in the transportation, tourism and entertainment industries. Today, Hornblower Group’s global portfolio covers over 10 countries, over 50 U.S. cities and serves more than 20 million guests annually. Headquartered in Orlando, Florida, Hornblower Group’s additional corporate offices reside in San Francisco, California; Boston, Massachusetts; Chicago, Illinois; London, United Kingdom; New York, New York; Dublin, Ireland; and across Ontario, Canada. For more information, visit hornblowercorp.com.


Position Summary:
The Head Steward serves as the leader of the Steward’s Department aboard Training Support Vessels and is responsible for planning, preparing, and serving all meals for crew and embarked personnel. This position manages galley operations, food service inventory, cleanliness standards, accommodation upkeep, and supervision of steward utility personnel. The Head Steward reports directly to the Master and ensures all food service and sanitation operations are conducted safely and in compliance with U.S. Coast Guard regulations and contractual requirements.


Duties and Responsibilities:
• Plan, prepare, and serve three (3) meals per day and a night luncheon for all crew and embarked personnel, up to the vessel’s maximum berthing capacity.
• Order, receive, inspect, and store all provisions, galley supplies, and housekeeping consumables (e.g., cleaning materials, toilet paper, laundry essentials).
• Maintain appropriate food inventory to support menu planning and periods in Fully Operational Status (FOS).
• Ensure proper storage, rotation, and preservation of food items in accordance with safety and sanitation standards.
• Maintain cleanliness, sanitation, and proper stowage of all food service and habitability areas, including galley, messing area, cabin storeroom, freezer and chill boxes, dry provisions storeroom, thaw room, laundry area, and any accommodations spaces designated by the Master.
• Issue clean linens to personnel upon reporting aboard and thereafter as required.
• Supervise the Steward Assistant and ensure proper completion of assigned tasks.
• Adhere to all food safety, hygiene, and disease-prevention protocols as required by USCG regulations and N02.2H.6001-Q (series) Chapter 7, Section 7-5.
• Maintain onboard documentation for Food Handler endorsements, physician statements, and annual medical screenings for all food service personnel.
• Stand no designated watches; however, work hours will follow the needs of meal preparation, service, and departmental duties.
• Perform other duties as assigned to support vessel habitability and safe operation.
Requirements and Qualifications:
• Valid U.S. Coast Guard Merchant Mariner Credential (MMC) endorsed for Stewards Department – Food Handler (FH).
• Compliance with 46 CFR 10.215(d)(2), including: a current physician, physician assistant, or nurse practitioner statement confirming the mariner is free of communicable diseases, documented annual medical screenings for all food service personnel to be maintained on file aboard the vessel in accordance with N02.2H.6001-Q (series), Chapter 7, Section 7-5.
• STCW requirements including: Basic Training, Vessel Personnel with Designated Security Duties (VPDSD), Food Handler certification (STCW-compliant).
• Valid Transportation Worker Identification Credential (TWIC).
• Must possess or be eligible for a United States Passport.
• Must meet all physical and medical standards for shipboard service, including the ability to lift, carry, and work in galley and accommodation environments.
• Ability to plan menus,