Description
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.
Core Skills
- food service operations management
- inventory and stock control
- menu planning and nutritional awareness
- logistics and supply coordination
- sanitation and food safety compliance
- quality control and inspection of supplies
- customer service and hospitality
- cash handling and accountability
- use of point-of-sale and retail systems
- staff scheduling and supervision
- record keeping and report generation
- process improvement in galley operations
- time management in high-volume environments
- teamwork and cross-functional coordination
Common Certifications
- ServSafe Food Protection Manager
- Certified Dietary Manager (CDM)
- Certified Professional - Food Safety (CP-FS)
- Certified Executive Chef (CEC)
- Certified Hospitality Supervisor (CHS)
Civilian Career Paths
- FOOD SERVICE
- CULINARY MANAGEMENT
- SUPPLY CHAIN MANAGEMENT
- ADMINISTRATION
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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.