Job Description

Public Health Officer for Mitsui Ocean Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

The Public Health Officer (PHO) is the shipboard expert on public health compliance, sanitation, and outbreak prevention to ensure the cruise ship maintains the highest standards of hygiene, food safety, potable water quality, recreational water safety, and communicable disease control in full compliance with international regulations (e.g., USPH/VSP, WHO, EU SHIPSAN, Japanese Quarantine Law. The PHO partners with all hotel and technical departments to protect guest and crew health, deliver exceptional guest experience, and safeguard the company’s reputation. The position also supervises galley utilities, dishwashing operations, and cleaning routines, while mentoring galley supervisors to maintain equipment, sanitation standards, and compliance documentation. The Public Health Officer plays a pivotal role in safeguarding guest and crew health, supporting outbreak prevention, and ensuring ship readiness for health inspections. Partners closely with shipboard leaders to capture best practices and share insights into operational efficiencies.

Key Responsibilities

• Ensure full compliance with USPH/VSP, WHO IHR, CDC, EU SHIPSAN, and flag-state/local port health regulations.
• Maintain shipboard readiness for scheduled and unscheduled health inspections, including documentation, records, and corrective action plans.
• Conduct daily walkthroughs of galleys, provision areas, restaurants, bars, crew messes, medical center, housekeeping pantries, and recreational water facilities.
• Lead outbreak investigation and response per company Outbreak Prevention & Response Plan (OPRP).
• Verify food safety processes: receiving, storage, preparation, cooking, holding, cooling, and service.
• Conduct HACCP reviews and spot checks across all galleys and outlets.
• Work closely with F&B and Provision teams to train crew and close gaps proactively.
• Ensure compliance with microbiological and chemical testing schedules for potable, recreational, and technical water.
• Monitor recreational water facilities (pools, whirlpools, spa) per regulatory requirements.
• Develop, implement, and monitor sanitation manuals, training modules, and compliance logs. Plan and deliver sanitation training sessions and refresher courses for all hotel crew members.
• Ensure proper chemical usage, storage, and safety compliance, maintaining accurate MSDS records. Audit and monitor chemical dosing systems and maintain controls to minimize costs and waste.
• Supervise waste management practices, ensuring proper segregation and disposal in line with company and environmental regulations.
• Maintain ship’s Public Health Logbook and digital recordkeeping systems.
• Generate daily, weekly, and voyage-end reports for ship and shoreside leadership.
• Escalate significant public health issues promptly to the Captain, Hotel GM.
• Promote and uphold company grooming, safety, and environmental policies.
• Promotes a safe working environment through coaching, monitoring compliance, and ensuring team understanding of all safety, hygiene, and PPE protocols.
• Ensures departmental waste management, recycling, and sustainable-use practices, and staff follow environmental policies at all times.
• Models professional behavior with fairness, consistency, and respect, coaching team members in MOLC’s values and service expectations.
• Responsible for performance appraisals for all team members.
• Performs any related duties as assigned.

Education/Experience/Qualifications

• Strong leadership and training abilities with experience managing sanitation teams.
• In-depth knowledge of USPH/VSP, HACCP, potable water systems, and outbreak management protocols.
• Ability to deliver clear training and mentor multicultural crews.
• Strong organizational, auditing, and record-keeping skills.
• Proficiency with Microsoft Office and reporting tools.
• Cultural awareness, professionalism, and integrity.
• Ability to work in a multicultural, fast-paced, shipboard environment with rotational contracts.
• Competent in most situations; minor issues may exist but not communication-blocking. (cf: Marlins Test 75% or above).
• Uses basic vocabulary and short sentences to answer common questions at a slow pace. Uses limited vocabulary and short sentences to answer very simple questions. Relies on slow, clear speech for basic interactions. (cf: CEFR A1-b level).
• Promotes a cohesive and respectful team environment that supports effective collaboration among diverse nationalities.
• Executes Mitsui’s Omotenashi service culture through attention to detail, guest anticipation, and sincere hospitality.
• Proficiency with Microsoft Office and reporting tools.
• Tertiary qualifications in Hospitality, Food Production, or related field (preferred).
• Advanced certification in Food Safety, HACCP, or Public Health (required).
• Certification in sanitation or outbreak management (advantage).
• Minimum 6 years’ experience in high-volume hospitality or maritime operations.
• At least 2 years in a supervisory sanitation role (Head Utility, Galley Supervisor, or equivalent). Cruise line or international hospitality experience strongly preferred.