Description
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.
Core Skills
- food service operations management
- inventory and supply management
- menu planning and nutritional awareness
- sanitation and safety compliance
- quality control and inspection support
- customer service and hospitality
- team supervision and scheduling
- record keeping and documentation
- basic budgeting and cost control
- training and onboarding of staff
- use of point-of-sale and inventory systems
- coordination with medical and inspection personnel
Common Certifications
- ServSafe Manager Certification
- Certified Food Protection Manager (CFPM)
- Certified Dietary Manager (CDM)
- Certified Executive Chef (CEC)
- Certified Professional in Food Safety (CP-FS)
Civilian Career Paths
- FOOD SERVICE
- CULINARY MANAGEMENT
- SUPPLY CHAIN MANAGEMENT
- ADMINISTRATION
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Equivalent Roles in Other Branches
Data sourced from official Navy publications and public military occupational references. Descriptions may be summarized for clarity. Verify all information with your branch career counselor or official military documentation before making career decisions.