Navy
SUPPORT
NEC
NEC
S13A
Advanced Culinary Techniques and Management
A Navy Enlisted Classification: a skill designation sailors hold in addition to their rating.
Description
Performs and manages food service functions in general messes afloat and ashore. Plans menus, adjusts recipes, prepares foods, and operates serving lines. Operates and manages food service equipment. Responsible for sanitation and customer service. Specializes in food service support in general messes afloat and ashore. Responsible for mess financial management and internal control records.
Core Skills
- menu planning
- recipe scaling
- high volume food preparation
- food service equipment operation
- serving line management
- food sanitation
- customer service
- mess financial control
- food service supervision
Common Certifications
- ServSafe Food Protection Manager
- Certified Executive Chef (CEC)
- Certified Sous Chef (CSC)
- Certified Dietary Manager (CDM)
- National Restaurant Association ServSafe Alcohol
- Food Protection Manager Certification
Civilian Career Paths
- FOOD SERVICE
- CULINARY MANAGEMENT
- FACILITIES MANAGEMENT
Training & Development
Getting Started
- ServSafe Food Handler
- ServSafe Food Protection Manager
- National Restaurant Association Foundations of Restaurant Management and Culinary Arts
- American Culinary Federation Certified Culinarian (CC)
Career Growth
- American Culinary Federation Certified Sous Chef (CSC)
- American Culinary Federation Certified Executive Chef (CEC)
- 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.