NEC
R01A
Leading Culinary Specialist
A Navy Enlisted Classification: a skill designation sailors hold in addition to their rating. Part of the Culinary Specialist rating
Description
Responsible for the efficient, safe and sustained at sea operations of the Culinary Specialist Division. Submarine Leading Culinary Specialist provide overall management of galley operations and financial accountability of food service operations by: ensuring cleanliness is maintained in all food service spaces, training and assessing food service personnel, performing oversight of and ensuring compliance with marine environmental programs, and emphasizing customer service in all aspects of the food service division.
Core Skills
- food service management
- commercial kitchen operations
- food safety compliance
- food inventory control
- staff training
- cost accounting
- sanitation inspection
- customer service management
- environmental compliance
Common Certifications
- ServSafe Manager
- Certified Food Protection Professional (CFPP)
- Certified Executive Chef (CEC)
- Certified Dietary Manager (CDM)
- Foodservice Management Professional (FMP)
- HACCP Certification
Civilian Career Paths
- FOOD SERVICE
- CULINARY MANAGEMENT
- FINANCE AND ACCOUNTING
Training & Development
Getting Started
- ServSafe Manager
- HACCP Certification
- Culinary arts certificate
- OSHA 10-Hour General Industry
Career Growth
- Certified Executive Chef (CEC)
- Certified Food Protection Professional (CFPP)
- Certified Dietary Manager (CDM)
- Foodservice Management Professional (FMP)
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.