3302

Description

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.