[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"mos-detail-air-force-1A6X1":3,"mos-similar-air-force-1A6X1":51},{"id":4,"code":5,"mc_jobs_url":6,"title":7,"branch":8,"category":9,"description":10,"summarized_description":11,"core_skills":12,"common_certs":25,"role_families":30,"training_paths":11,"clearance_profile":35,"cross_branch_equivalents":37,"is_it_cyber":48,"status":49,"rank":50},"8ebbe30d-48d2-4e3e-9d27-4d51c60c0f49","1A6X1","https://military.contractors/1A6X1","Flight Attendant","Air Force","AVIATION","Provides for the safety and comfort of passengers during aircraft operations. Supervises loading and off-loading of passengers and baggage. Maintains proficiency in emergency equipment use, procedures, and egress. Provides emergency first aid, operates aircraft cabin systems and equipment, and provides guidance on foreign clearance requirements such as immunizations, customs, and entry and departure procedures.",null,[13,14,15,16,17,18,19,20,21,22,23,24],"mission-focused customer service","passenger safety and emergency procedures","VIP and executive support","flight operations coordination","documentation and reporting","time management and scheduling","cross-cultural communication","conflict de-escalation","crew resource management and teamwork","attention to detail in regulated environments","logistics coordination","discretion and handling of sensitive information",[26,27,28,29],"FAA Cabin Crew Member Training Certificate","IATA Dangerous Goods Certification","Crew Resource Management (CRM) Certification","OSHA 30-Hour General Industry (Aviation Safety)",[31,32,33,34],"COMMERCIAL_AVIATION","AVIATION_MANAGEMENT","FOOD_SERVICE","CULINARY_MANAGEMENT",{"typical_target":36,"required_minimum":36,"notes":-1},"SECRET",[38,42,46],{"code":39,"branch":40,"name":41},"6672","marine_corps","Aviation Supply Specialist",{"code":43,"branch":44,"name":45},"CS","navy","Culinary Specialist",{"code":43,"branch":47,"name":45},"coast_guard",false,"ACTIVE","enlisted",[52,58,64,67,71,79],{"id":53,"code":54,"title":55,"branch":8,"category":56,"description":57,"status":49,"rank":50},"686db53c-70c2-471e-b7e6-3b3e439cd190","3F1X1","Services","SUPPORT","It takes all types of Airmen to perform duties necessary to keep our bases operational. It’s the job of Services specialists to maintain and operate hotels, restaurants and fitness centers at bases all over the world. These experts perform a variety of tasks; from conducting physical fitness tests to helping families relocate to new bases in order to support their fellow Airmen and keep our operations running smoothly.",{"id":59,"code":60,"title":61,"branch":62,"category":56,"description":63,"status":49,"rank":50},"efde98dc-5493-4ab2-840d-9db9443e72cc","CSS","Culinary Specialist Submarine","Navy","Culinary Specialist Submarines (CSS) 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. CSS 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 are vital in maintaining high crew morale on the submarine.",{"id":65,"code":43,"title":45,"branch":62,"category":56,"description":66,"status":49,"rank":50},"24e9e0e9-dbb9-4fd4-9b8f-9b3d450ec657","Culinary Specialist (CS) operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required; assist Supply Officers 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.",{"id":68,"code":43,"title":45,"branch":69,"category":56,"description":70,"status":49,"rank":50},"9044704f-da67-471f-b888-df1f8c44d0f8","Coast Guard","Culinary Specialist (CS) prepares foods using standardized recipes; operates food equipment; maintains sanitary food service, preparation, and storage areas; receives, stores, and maintains stock levels of subsistence items. The CS receives comprehensive training in all facets of food preparation including culinary fundamentals, advanced culinary methods and techniques, and pastry and baking. Training also includes instruction in accounting and purchasing, inventory management, military leadership, and time management. CS’s will also learn about equipment use and safety, sanitation, and dining-facility management. Many of the jobs, training, and experiences that CS’s are exposed to prepare them to transition into a variety of food service related fields in the civilian sector.",{"id":72,"code":73,"title":74,"branch":75,"category":76,"description":77,"status":49,"rank":78},"a7b1df83-8db9-4089-995a-a3dd1b5f490d","65C","Dietitian","Army","MEDICAL","The US Army Dietitian Officer during peacetime and mobilization or wartime formulates policies, develops procedures and directs and supervises the operation of nutrition care services and the provision of comprehensive nutrition care programs in fixed medical treatment facilities (MTF) and field medical units.","officer",{"id":80,"code":81,"title":82,"branch":83,"category":56,"description":84,"status":49,"rank":78},"42d94fff-815c-4a50-b12d-0519dd09c68d","3302","Food Service Officer","Marine Corps","Food Service Officers are special staff officers that supervise and manage the commanders' food service and subsistence program. They act as an interface between the commander and a wide variety of logistics agencies and organizations, while working closely with finance and supply communities to ensure the proper execution and expenditure of MPMC 1105 appropriated funds. Food Service Officers serve as technical advisers to commanders at all levels within the MAGTF, as well as supporting organizations, on the appropriate employment of food service personnel and equipment capabilities. They lead, coordinate, and integrate tailoring actions in support of the Maritime Prepositioning Force (MPF) Program, as well as the Marine Corps Prepositioning Program-Norway (MCPP-N). Food Service Officers ensure that combat feeding platforms are tailored and aligned with maritime expeditionary warfare capabilities throughout the prepositioning network. Food Service Officers plan, direct, coordinate, integrate, execute and/or supervise the execution of operations, and sustain operational forces throughout the conflict continuum for all operations, humanitarian assistance, crisis response activities, contingencies, and exercises. Food Service Officers analyze, translate, and execute commanders’ intent and operational requirements to support mission requirements across the enterprise. When forward deployed and during combat operations, or in support of humanitarian assistance/disaster relief, civil-military operations, distributed maritime operations, or other remote environments where DoD approved food sources are not established, Food Service Officers plan, direct, and coordinate actions with DoD agencies and appropriate medical authorities to ensure safe and hazardous-free food sources are obtained. When assigned to an installation command, Food Service Officers coordinate and manage installation messing and food service support, as well as perform quality control inspections of mess hall operations. They coordinate food service and messing activities at installations, units, bases, and stations, to include operating forces and shore station organizations. They provide technical assistance with the planning, budgeting, procurement, and functional layout of mess hall equipment and furniture. They shape and influence the design of dining facility construction, and rehabilitation projects for food service facilities. They administer the menu development and nutrition awareness program. This MOS is technical in nature and requires years of experience to become proficient. Due to the diversity of commands throughout the Marine Corps, some of the duties and tasks performed by the Food Service Officer may overlap with those of the supply officer and/or logistics officer. Additional billet roles may include assignment as company commander, formal school faculty, acquisition and cross-servicing arrangements (ACSA) manager, requirements development technician in coordination with the Capabilities Integration Officer at CD&I, OccFld specialist, and operations officer."]