[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"mos-detail-navy-RS":3,"mos-similar-navy-RS":64},{"id":4,"code":5,"mc_jobs_url":6,"title":7,"branch":8,"category":9,"description":10,"summarized_description":11,"core_skills":12,"common_certs":27,"role_families":33,"training_paths":38,"clearance_profile":39,"cross_branch_equivalents":42,"is_it_cyber":61,"status":62,"rank":63},"15d092eb-6a7a-45b7-bcf5-bbde955f2187","RS","https://military.contractors/RS","Retail Services Specialist","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.","Manages and operates retail, hospitality, and personal services, including stores, vending, barbershop, laundry, postal, and hotel operations. Skilled in customer service, cash handling, inventory control, and administrative and automated stock management.",[13,14,15,16,17,18,19,20,21,22,23,24,25,26],"retail operations and customer service","cash handling and accountability","inventory and stock control management","use of POS and vending systems","basic financial reporting and reconciliation","postal operations and mail handling","laundry and hotel services coordination","facility and service quality assurance","complaint resolution and service recovery","administrative record keeping","use of automated supply and logistics systems","teamwork in multi-service environments","time management and task prioritization","basic data entry and office software use",[28,29,30,31,32],"Certified Retail Management Professional (CRMP)","Certified Customer Service Professional (CCSP)","Certified Professional in Supply Management (CPSM)","Certified Administrative Professional (CAP)","Certified Hospitality Supervisor (CHS)",[34,35,36,37],"FOOD_SERVICE","CULINARY_MANAGEMENT","WAREHOUSE_OPERATIONS","FACILITIES_MANAGEMENT",null,{"typical_target":40,"required_minimum":41,"notes":-1},"SECRET","NONE",[43,47,51,55,58],{"code":44,"branch":45,"name":46},"3F1X1","air_force","Services",{"code":48,"branch":49,"name":50},"92G","army","Culinary Specialist",{"code":52,"branch":53,"name":54},"3381","marine_corps","Food Service Specialist",{"code":56,"branch":53,"name":57},"4133","Marine Corps Community Services Marine",{"code":59,"branch":60,"name":50},"CS","coast_guard",false,"ACTIVE","enlisted",[65,69,73,77,83,89],{"id":66,"code":44,"title":46,"branch":67,"category":9,"description":68,"status":62,"rank":63},"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":70,"code":59,"title":50,"branch":71,"category":9,"description":72,"status":62,"rank":63},"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":74,"code":52,"title":54,"branch":75,"category":9,"description":76,"status":62,"rank":63},"1b103b93-b078-4962-a4bf-a931c0269a0a","Marine Corps","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":78,"code":79,"title":80,"branch":8,"category":9,"description":81,"status":62,"rank":82},"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":84,"code":85,"title":86,"branch":87,"category":9,"description":88,"status":62,"rank":63},"da7e423e-c781-4008-8642-db726609cf45","92S","Shower and Laundry Specialist","Army","The Shower and Laundry specialist supervises or performs personnel laundry and shower operations.",{"id":90,"code":91,"title":92,"branch":8,"category":9,"description":93,"status":62,"rank":63},"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."]