Culinary Specialists operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel. They estimate quantities and types of food items required, and assist Supply Officers in ordering and stowage of subsistence items and procurement of equipment and mess gear. CSs check delivery for quantity and assist medical personnel in inspection for quality. They prepare menus, and plan, prepare, and serve meals. Culinary Specialists maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces. They operate and manage shipboard living quarters and shore based hotel-type quarters.
Military Duties Translated:
Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff’s activities. Arrange for equipment purchases and repairs. Recruit and manage kitchen staff. Rectify arising problems or complaints. Give prepared plates the “final touch”. Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and customers.