A professional who supervises and coordinates activities of personnel in steward's department aboard cargo vessel. Respnsibilities include:

• Collaborates with chief cook to plan menus.
• Requisitions and purchases expendable equipment and subsistence and sundry stores.
• Receives, checks, and issues stores.
• Inventories supplies.
• Authorizes personnel to work overtime.
• Estimates food costs per serving.
• Compiles supply, overtime, and cost control records.