3381

Description

Food Service Specialists function in the garrison and field environments in every aspect of food preparation and cooking, program management and administration, procurement, storage, and distribution of subsistence supplies; requisitioning, purchasing, receiving, accountability, rotating (first in-first out), and safekeeping of subsistence supplies, meal activity and consumption reporting. Additionally, they perform various duties within the Class I logistics chain management to include receiving, inspecting, locating, storing, issuing, preparing, shipping, material return, and disposal of materiel and equipment. Food Service Specialists maintain and operate automated information technology systems in order to maintain accountability of all subsistence inventories, input data entry transactions and retrieval of historical records; maintain records of perishable and non-perishable subsistence supplies, maintain record of Class I subsistence issued, and monitor shelf-life items. In support of the maritime prepositioning force (MPF) program and the marine corps prepositioning program-Norway (MCPP-N), they ensure that combat feeding platforms (e.g., combat rations and field feeding equipment) are tailored and aligned with maritime expeditionary warfare capabilities through the prepositioning network. When assigned to an installation food service program office, they perform quality assurance surveillance of food service contracts. The most senior grades act as senior enlisted advisors and administrative assistants to the food service officer/food service operations officer. These specially trained technicians are also responsible for the design and functional layout of expeditionary field feeding sites employed for military operations and humanitarian aid. Marines of the 3381 occupational specialties also provide expeditionary Class I feeding support for marine expeditionary units (MEUs) and airfields.