[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"mos-detail-navy-CS":3,"mos-similar-navy-CS":53},{"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":31,"training_paths":36,"clearance_profile":37,"cross_branch_equivalents":40,"is_it_cyber":50,"status":51,"rank":52},"24e9e0e9-dbb9-4fd4-9b8f-9b3d450ec657","CS","https://military.contractors/CS","Culinary Specialist","Navy","SUPPORT","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.","Navy Culinary Specialists manage large-scale food service operations, from menu planning and bulk ordering to safe storage and meal preparation.",[13,14,15,16,17,18,19,20,21,22,23,24],"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",[26,27,28,29,30],"ServSafe Manager Certification","Certified Food Protection Manager (CFPM)","Certified Dietary Manager (CDM)","Certified Executive Chef (CEC)","Certified Professional in Food Safety (CP-FS)",[32,33,34,35],"FOOD_SERVICE","CULINARY_MANAGEMENT","SUPPLY_CHAIN_MANAGEMENT","ADMINISTRATION",null,{"typical_target":38,"required_minimum":39,"notes":-1},"SECRET","NONE",[41,44,48],{"code":42,"branch":43,"name":7},"92G","army",{"code":45,"branch":46,"name":47},"3381","marine_corps","Food Service Specialist",{"code":5,"branch":49,"name":7},"coast_guard",false,"ACTIVE","enlisted",[54,59,65,71,75,78],{"id":55,"code":56,"title":57,"branch":8,"category":9,"description":58,"status":51,"rank":52},"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":60,"code":61,"title":62,"branch":8,"category":9,"description":63,"status":51,"rank":64},"ded257b3-2653-4fb9-a0a8-ae9b1df59582","752X","Food Service Technician CWO","Food Service Technicians are technical specialists in the field of food service, lodging and the administration of messing activities afloat and ashore. They will complete a six month supply Basic Qualification Course (BQC) in Newport, RI. They provide expertise to the Navy and other Department of Defense operations. They direct and administer messing and lodging activities; interpret department and Naval Supply Systems Commands' regulations and determine policies and procedures to be followed. The general areas of responsibilities include receipt, issue, storage, and preservation of subsistence items; administration of financial and operational controls of mess operations; auditing; and rendering of financial returns; management of various food service operations; and management of unaccompanied housing. They employ a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, subsistence handling and storage, and sanitation requirements and techniques. They may serve as, but are not limited to serving as, Department Heads and supply division officers in various operational and staff billets. Experience in these disciplines is acquired through career development, operational/non-traditional operational (expeditionary) tours, and acquired education. Various Additional Qualification Designators (AQD) are earned based on the billet held. Supply Corps food service warrant officers have management experience in business and logistics systems, which are essential to the operation of the Navy's modern ships, submarines, aircraft and facilities. Supply Corps food service warrant officers serve worldwide on ships and shore commands. They can be found supporting operations abroad, aboard ships, or preparing budgets at staff commands.","officer",{"id":66,"code":67,"title":68,"branch":69,"category":9,"description":70,"status":51,"rank":64},"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.",{"id":72,"code":5,"title":7,"branch":73,"category":9,"description":74,"status":51,"rank":52},"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":76,"code":45,"title":47,"branch":69,"category":9,"description":77,"status":51,"rank":52},"1b103b93-b078-4962-a4bf-a931c0269a0a","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":79,"code":80,"title":81,"branch":82,"category":9,"description":83,"status":51,"rank":84},"1f7799ad-b77e-48ed-a8c7-6ea6efb628d7","922A","Food Service Technician","Army","Supervises and administers food service activities for installations, commands, or organizations; maintains complete operational control over facilities, personnel, and specialized equipment; supervises the procurement, storage, distribution, and preparation of foods; writes reports; develops procedures for implementing policies from higher authority; uses specialized accounting methods; plans use, layout, and maintenance of food service equipment; in carrying out specialized duties, is required to devote most energies to the technical and human resource areas of food service administration; interprets contracts and monitors contractor's performance; if assigned to hospital food service duties, may be required to perform additional specialized supervisory functions in nutritional and diet therapy areas; may serve as staff advisor to a general officer or provide technical assistance to non-appropriated fund food service activities; may serve as a service school instructor.","warrant_officer"]