Steward (Offshore)

Salary Confidential Position range in Harris County $66k - $173k Per Year Steward (Offshore) TechnipFMC

Occupation:

Captains, Mates, and Pilots of Water Vessels

Location:

Houston, TX - 77044 Positions available: 1 Job #: 17002985

Source:

WorkInTexas

Posted:

04/16/2026

Updated:

04/19/2026

Expires:

12/31/2026

Web Site:

WorkInTexas Onsite /

Remote:

Work onsite all of the time

Job Type:

Contract, Full Time (30 Hours or More), Permanent Employment, Flexible Shift Job Requirements and Properties Help for Job Requirements and Properties. We Hire Vets Employers whose workforce is composed of at least 10 percent military veterans are eligible to receive a "We Hire Vets" employer recognition decal to proudly display on their storefront, an decal. We Hire Ability The We Hire Ability program recognizes Texas employers for their commitment to hiring people with disabilities, and for their efforts to create an inclusive workforce. Work Onsite Full Time Education High School Diploma or Equivalent Experience 2 Month(s) Schedule Full Time Job Type Contract Duration Permanent Employment Shift Flexible Shift Help for . The Steward is responsible for maintaining cleanliness, hygiene, and support operations in the galley, mess, and accommodation areas. This role ensures food service and housekeeping standards meet Conntrak and client expectations while maintaining compliance with all health, safety, and environmental regulations. The Steward plays a key role in supporting catering and accommodation services within Conntrak's global offshore and remote operations Reporting lines and interactions: Hierarchically reports to: Operations Support Managers / Operations Manger Operationally reports to: Chef Manager Directly supervises: All Catering personnel Key interactions (internally, externally): 

Internal:

Chief Cook, Cook, Baker, Night Cook and Assistant Cook Main accountabilities: Health, Safety, Environmental and Food Safety

• Demonstrate total commitment to Conntrak safety systems, client requirements, and statutory regulations
• Follow company and client HSE procedures at all times, including the use of PPE and safe systems of work
• Participate in safety meetings, toolbox talks, and STOP/Observation card programs
• Follow HACCP and food hygiene standards in the cleaning and handling of utensils, food contact surfaces, and storage areas
• Maintain personal hygiene and cleanliness in all food handling areas
• Report any incidents, near misses, unsafe acts, good contamination, or equipment defects immediately
• Ensure compliance with Maritime Labour Convention (MLC 2006) standards where applicable Service Delivery and Operations
• Clean and maintain galley, mess room, dining area, pantries, storerooms, and accommodation areas as assigned
• Assist with food preparation, meal service, and the clearing of dining areas
• Wash dishes, utensils, and cookware using approved methods and ensure their safe and hygienic storage
• Support daily cleaning schedules and maintain sanitation standards across all catering areas

MOS-HR-JD-070 STEWARD DATE

30 MARCH 2026 Doc. No.

HRM-F-045

Rev. 3

Date:

24-Aug-17 Page 2 of 5 Confidential - Not to disclose without authorisation

• Ensure proper waste segregation and disposal in accordance with company and client. All inventory, including food items and onboard supplies, must be managed strictly in accordance with company procedures. Employees are not permitted to claim or use any stock or provisions for personal purposes
• Environmental procedures
• Assist in loading and storing provisions and consumables, ensuring safe manual handling
• Assist cooks and bakers with basic preparation tasks as instructed
• As designated, perform laundry duties including collection, washing, drying, ironing, and distribution of linens, uniforms, and personal items, ensuring safety, hygiene, presentation, and client standards are consistently maintained
• Exercise caution when handling laundry, particularly around heat sources and high-temperature equipment
• Maintain cleanliness of refrigerators, freezers, and dry stores People 
• Work collaboratively with all catering team members to ensure seamless food and housekeeping service delivery
• Take direction from the Chief Cook or Chef Manager and support other team members as needed
• Maintain a professional, cooperative attitude in all interactions with colleagues and clients
• Participate in induction and on-the-job training in hygiene, safety and galley operations Financial and Budget Control
• Use cleaning materials and consumables responsibly to minimise waste and maintain cost efficiency
• Report any misuse or excessive consumption of materials to the Chief Cook or Chef Manager
• Ensure proper care of company property, equipment and assets
• Ensure proper maintenance and use of uniforms as PPE to support their durability, with the expectation that all issued items remain serviceable for at least six months from the date of issuance. Personnel should keep their uniforms and PPE with them to ensure readiness for deployment or travel where immediate replacement may not be possible Client Relations
• Maintain a professional attitude and appearance at all times
• Interact courteously with client personnel, responding promptly to requests or feedback
• Report client comments, complaints, or suggestions to the Chief Cook or Chef Manager for corrective action
• Support a clean, safe and pleasant environment that promotes client satisfaction
• Maintain a clear understanding that the reporting lines of communication remain with Conntrak, while cooperating respectfully with Client representatives Machinery / Equipment / Materials / Consumables 
• Ensure safe operation and cleaning of dishwashing machines, galley equipment, and cleaning tools
• As designated operate and maintain laundry equipment safely and efficiently, ensuring correct use of detergents and chemicals, adherence to COSHH or equivalent safety requirements, and prompt reporting of faults or shortages
• Knowledge and competency in the safe use, handling, and storage of cleaning materials and chemicals in accordance with company, client and local regulatory requirements
• Ensure all hazardous materials are correctly labelled, stored and used in compliance with approved safety procedures
• Report defective or damaged equipment to supervisors immediately
• Maintain correct stock rotation and use cleaning materials efficiently Company Standards 
• Active participation in on-board meetings and supporting the Company and functioning of Integrated Management System includes commitment to consultation and participation for continual improvement
• Adhere to the Company IMS procedures and policies, and commitment to eliminate any hazards and risks at workplace
• Maintain the Conntrak ways of working standards through the Company's IMS
• Nurture a positive working environment in line with Conntrak cultural behaviours
• Promote the company image. Communicate efficiently and effectively to clients and colleagues
• Perform any other tasks within his/her competence as required by management Performance Measures
• Cleanliness and hygiene standards in galley and accommodation areas
• Understanding and compliance with food safety, HSE and IMS procedures
• Efficient use of provisions and minimal waste
• Client satisfaction and audit outcomes
• Participation in safety and training programs Decision Making 
• Identify and report hazards, faults or unsafe conditions
• Recommend improvements to cleanliness, safety and service efficiency
• Manage own work tasks and priorities to meet service schedules Qualifications (professional, technical, academic):

Essential:

 

• Previous experience as a Steward or General Assistant onboard vessel, rig, barge or remote site
• Knowledge of food handling, cleaning and sanitation standards
• Holds country and client required certification including valid offshore safety and medical certificates at all times (e.g. STCW, Messman, Ships Cook CoC, BOSIET, T-BOSIET, OEUK Medical, AMSA Medical, etc)
• Must maintain fitness for work and compliance with all site-specific health and safety requirements and in accordance with relevant offshore, MLC 2006 and applicable flag-state medical requirements
• Holds valid travel documents with at least 6-month validity (e.g. passport and seaman book)
• Intermediate written and verbal English Typical background and experience required:

Essential:

• Demonstrated ability to maintain hygiene and food safety to internal standards
• Ability to demonstrate dedication and strong work ethic
• Ability to take instruction and work under supervision
• Builds trust and respect of others
• Integrity and accountability in handling own and others safety
• Service driven and customer friendly
• Self-motivated but ability to work as part of a team
• Flexible, adaptable to change and available for required rotations, and return on time from allocated leave period