Kenneth Smith
Houston,TX
Summary
Detail-oriented Chief Steward with extensive experience in food and beverage operations, health and safety compliance, and inventory management. Led teams through effective supervision and training, resolving conflicts to enhance performance. Committed to elevating customer satisfaction by ensuring cleanliness and organization, driving operational efficiency in fast-paced hospitality settings.
Overview
5
5
years of post-secondary education
21
21
years of professional experience
Work History
Chief Steward
Seafarers International Union
Camp Springs. , MD
03.2002 - 06.2023
- Supervised shipboard galley operations for Seafarers International Union crews.
- Coordinated meal service, sanitation, and steward department schedules.
- Managed food storage, inventory, and supply requests aboard vessels.
- Trained steward staff on union kitchen safety and cleanliness standards.
- Enforced hygiene procedures across dining areas, galleys, and storage rooms.
- Prepared crew menus and organized daily provisioning for sailings.
- Initiated training programs for new staff members in proper sanitation techniques, safety protocols and customer service expectations.
- Negotiated contracts with suppliers for best prices on bulk orders while maintaining high quality standards.
- Monitored dishwashing area to ensure dishes were properly washed and sanitized according to established guidelines.
- Developed and implemented inventory control systems to ensure accurate stock levels.
- Performed weekly audits of all storerooms inspecting items stored there for expiration dates or damage.
- Provided guidance to stewards in all aspects of their job duties including stocking shelves and running dishwashers efficiently.
- Ensured all kitchen equipment was operational, clean and safe for use.
- Ensured adherence to company policies regarding handling of hazardous materials such as chemicals used in dishwashing machines.
- Conducted regular inspections of food storage areas to ensure compliance with health codes and regulations.
Education
Chief Cook/Chief Steward - Culinary Arts
Seafarers Harry Lundeberg School of Seamanship
Piney Point, MD 06.2002 - 08.2007
Skills
- Food safety compliance
- Sanitation management
- Inventory control
- Provisioning management
- Kitchen supervision
- Menu planning
- Stock control
- Budget management
- Food safety
- Sanitation standards
- Hospitality service expertise
- Safety procedures
- Team leadership
- Staff training
- Task delegation
- Team management
- Attention to detail
- Conflict mediation
- Reliability and punctuality
- Leadership qualities
- Basic accounting
Timeline
Chief Cook/Chief Steward - Culinary Arts
Seafarers Harry Lundeberg School of Seamanship
06.2002 - 08.2007
Chief Steward
Seafarers International Union
03.2002 - 06.2023