Cooks, Institution and Cafeteria
Military Training
Food Service, General
| Job Title: | Advanced Culinary Techniques and Management |
| Branch: | Navy |
| Class: | Enlisted |
| Description: | Performs and manages food service functions in general messes afloat and ashore. Plans menus, adjusts recipes, prepares foods, and operates serving lines. Operates and manages food service equipment. Responsible for sanitation and customer service. Specializes in food service support in general messes afloat and ashore. Responsible for mess financial management and internal control records. |
| Job Title: | Culinary Specialist |
| Branch: | Coast Guard, Army, Navy |
| Class: | Enlisted |
| Description: | Operate and manage Navy messes and living quarters established to subsist and accommodate Naval personnel; estimate quantities and kinds of foodstuffs required; assist Supply Officer in ordering and stowage of subsistence items and procurement of equipment and mess gear; check delivery for quantity and assist medical personnel in inspection for quality; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; maintain records of financial transactions and submit required reports; and maintain, oversee, and manage quarters afloat and ashore. |
| Job Title: | Culinary Specialist (Submarine) |
| Branch: | Navy |
| Class: | Enlisted |
| Job Title: | Food Service Specialist |
| Branch: | Marine Corps |
| Class: | Enlisted |
| Description: | Food service specialists function in the garrison and field environment in every aspect of food preparation, administration, procurement, storage, distribution, to include funding, requisitioning, purchasing, receiving, accounting, and storing subsistence supplies required for troop consumption and/or for resale activities, units, and organizations, cooking, baking, and serving. Typical duties are preparing fruits and vegetables, meat, fish and poultry for cooking, seasoning food, baking of bread and pastry products; check incoming shipments, prepare reports of supplies received, prepare, edit, and consolidate back-orders for subsistence stores. The most senior grades act as administrative assistant to the food service officer/food service operations officer. |
| Job Title: | Leading Culinary Specialist |
| Branch: | Navy |
| Class: | Enlisted |
| Job Title: | Public Quarters Enlisted Aide Specialist |
| Branch: | Navy |
| Class: | Enlisted |
| Job Title: | Services Apprentice |
| Branch: | , Air Force |
| Class: | Enlisted |
| Description: | Manages and directs services programs, operations, and retail operations. Supervises and works in appropriated fund (APF) food service activities; lodging activities; recreation, fitness, and sports programs; linen exchange operations; mortuary affairs programs; honor guard teams; and services readiness programs. Operates and supervises automated information management systems. |
| Job Title: | Services Journeyman |
| Branch: | , Air Force |
| Class: | Enlisted |
| Description: | Manages and directs services programs, operations, and retail operations. Supervises and works in appropriated fund (APF) food service activities; lodging activities; recreation, fitness, and sports programs; linen exchange operations; mortuary affairs programs; honor guard teams; and services readiness programs. Operates and supervises automated information management systems. |
| Job Title: | Submarine Culinary Specialist |
| Branch: | Navy |
| Class: | Enlisted |
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet291)
