Food service officers plan, organize, manage, analyze, supervise, budget, execute, and coordinate the Food Service and Subsistence Program to include operational logistics, general and direct support, and intra-theater management of Class I supplies. They advise on the functional layout of equipment and design of all construction and rehabilitation projects for food service facilities; develop and supervise the planning, procurement, and distribution of food service equipment, combat rations and contractual services for food service functions; administer the nutrition awareness program and menu development; and recommend the assignments and training for food service and subsistence personnel
Develop Emergency/Catastrophe Feeding Plan; Develop Food Service Appendix to Operation Order; Manage Program Budgets; Develop Standard Operating Procedures (SOP); Manage Safety Programs; Prepare Naval Correspondence; Perform Contracting Officer's Representative (COR) Duties.