[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"mos-detail-marines-4133":3,"mos-similar-marines-4133":66},{"id":4,"code":5,"mc_jobs_url":6,"title":7,"branch":8,"category":9,"description":10,"summarized_description":11,"core_skills":12,"common_certs":28,"role_families":34,"training_paths":39,"clearance_profile":40,"cross_branch_equivalents":43,"is_it_cyber":63,"status":64,"rank":65},"df8f371a-e022-42d7-b331-2a8648c98a00","4133","https://military.contractors/4133","Marine Corps Community Services Marine","Marine Corps","LOGISTICS","Marine Corps Community Services Marines are responsible for myriad of MCCS duties as outlined in the Introduction section above.  They also provide direct customer service and support; perform daily administrative tasking; provide managerial and custodial supervision of personnel, funds, property and merchandise; conduct inventories, purchasing, receiving, storage and issuing inventory/merchandise; and setting up and managing tactical Field Exchanges and other MCCS support services in a deployed environment.","Manages retail and support services, delivering customer service, admin support, and supervision of staff, funds, and property. Skilled in inventory control, purchasing, logistics, and operating field exchanges in deployed or austere environments.",[13,14,15,16,17,18,19,20,21,22,23,24,25,26,27],"customer service","retail operations management","cash handling and point-of-sale operations","inventory management","basic financial reconciliation","supply chain and logistics coordination","warehouse operations","data entry and records management","basic IT and POS troubleshooting","team supervision and scheduling","vendor coordination","policy and compliance adherence","report generation","problem solving","training and onboarding of staff",[29,30,31,32,33],"Certified in Production and Inventory Management (CPIM)","APICS Certified Supply Chain Professional (CSCP)","Certified Professional in Supply Management (CPSM)","Lean Six Sigma Green Belt","Certified Professional Logistician (CPL)",[35,36,37,38],"WAREHOUSE_OPERATIONS","INVENTORY_MANAGEMENT","ADMINISTRATION","FOOD_SERVICE",null,{"typical_target":41,"required_minimum":42,"notes":-1},"PUBLIC_TRUST","NONE",[44,48,52,55,59],{"code":45,"branch":46,"name":47},"3F1X1","air_force","Services",{"code":49,"branch":50,"name":51},"92A","army","Automated Logistical Specialist",{"code":53,"branch":50,"name":54},"92Y","Unit Supply Specialist",{"code":56,"branch":57,"name":58},"CS","coast_guard","Culinary Specialist",{"code":60,"branch":61,"name":62},"RS","navy","Retail Services Specialist",false,"ACTIVE","enlisted",[67,72,76,81,85,90],{"id":68,"code":60,"title":62,"branch":69,"category":70,"description":71,"status":64,"rank":65},"15d092eb-6a7a-45b7-bcf5-bbde955f2187","Navy","SUPPORT","Retail Services Specialists (RS) provide direct personal services by operating and managing retail and service activities to include: ship stores, vending and cash collection machines, shipboard barbershop, laundry operations, postal services and hotel services. Managers perform administrative and automated stock control functions for all activities operated.",{"id":73,"code":56,"title":58,"branch":74,"category":70,"description":75,"status":64,"rank":65},"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":77,"code":78,"title":79,"branch":8,"category":70,"description":80,"status":64,"rank":65},"1b103b93-b078-4962-a4bf-a931c0269a0a","3381","Food Service Specialist","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.",{"id":82,"code":45,"title":47,"branch":83,"category":70,"description":84,"status":64,"rank":65},"686db53c-70c2-471e-b7e6-3b3e439cd190","Air Force","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":86,"code":87,"title":88,"branch":69,"category":70,"description":89,"status":64,"rank":65},"efde98dc-5493-4ab2-840d-9db9443e72cc","CSS","Culinary Specialist Submarine","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":91,"code":56,"title":58,"branch":69,"category":70,"description":92,"status":64,"rank":65},"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."]