Navy Culinary Specialist



Job Detail

Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required.

Same as Junior Duties

Breaks down and sets up serving lines, steam tables, dining rooms and dish room operations; monitors serving line food temperatures; portions individual servings; replenishes condiments, food, and beverages.

E7-E9; Able to perform the duties of E4-E6; Conducts and facilitates menu planning; conducts food cost comparisons and analysis; manages customer survey programs; prepares food service budgets; evaluates dining facility operations against standards; reviews

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