[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"mos-detail-navy-S14A":3,"mos-similar-navy-S14A":66},{"id":4,"code":5,"mc_jobs_url":6,"title":7,"branch":8,"category":9,"description":10,"summarized_description":11,"core_skills":12,"common_certs":22,"role_families":30,"training_paths":35,"clearance_profile":43,"cross_branch_equivalents":45,"is_it_cyber":62,"status":63,"rank":64,"code_type":65,"parent_code":6,"parent_name":6},"ce44c8c5-e4fe-4b4d-b951-d142b5a62f56","S14A",null,"Wardroom/Galley Supervisor","Navy","SUPPORT","Manages, supervises, directs, coordinates, and controls all functions of a wardroom/galley to achieve sustained excellence in all aspects of the food service operation.","Supervises wardroom and galley operations by coordinating personnel, food preparation, service, sanitation, equipment, and customer support. Directs daily production and service standards while controlling workflow, resources, and overall food service performance.",[13,14,15,16,17,18,19,20,21],"galley_operations_management","wardroom_service_supervision","food_production_coordination","staff_scheduling","sanitation_compliance","food_service_quality_control","equipment_management","customer_service_management","operational_resource_control",[23,24,25,26,27,28,29],"ServSafe Food Protection Manager","Certified Executive Chef (CEC)","Certified Sous Chef (CSC)","Certified Dietary Manager (CDM)","Foodservice Management Professional (FMP)","National Restaurant Association ServSafe Alcohol","Lean Six Sigma Green Belt",[31,32,33,34],"FOOD_SERVICE","CULINARY_MANAGEMENT","HUMAN_RESOURCES","FACILITIES_MANAGEMENT",{"starter":36,"growth":40},[37,23,38,39],"ServSafe Food Handler","American Culinary Federation Certified Culinarian (CC)","National Restaurant Association Foundations of Restaurant Management and Culinary Arts",[41,42,26,27],"American Culinary Federation Certified Sous Chef (CSC)","American Culinary Federation Certified Executive Chef (CEC)",{"typical_target":44,"required_minimum":44,"notes":-1},"SECRET",[46,50,54,58],{"code":47,"branch":48,"name":49},"3F1X1","air_force","Services",{"code":51,"branch":52,"name":53},"922A","army","Food Service Technician",{"code":55,"branch":56,"name":57},"CS","coast_guard","Culinary Specialist",{"code":59,"branch":60,"name":61},"3302","marine_corps","Food Service Officer",false,"ACTIVE","enlisted","NEC",[67,72,77,82,87,92],{"id":68,"code":47,"title":49,"branch":69,"category":9,"description":70,"status":63,"rank":64,"code_type":71},"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.","MOS",{"id":73,"code":74,"title":75,"branch":8,"category":9,"description":76,"status":63,"rank":64,"code_type":71},"15d092eb-6a7a-45b7-bcf5-bbde955f2187","RS","Retail Services Specialist","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.",{"id":78,"code":79,"title":80,"branch":8,"category":9,"description":81,"status":63,"rank":64,"code_type":71},"b23d352b-ca73-47d7-ab0f-a06bbd2163bc","S13A","Advanced Culinary Techniques and Management","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.",{"id":83,"code":84,"title":85,"branch":8,"category":9,"description":86,"status":63,"rank":64,"code_type":71},"b38e8787-7460-4ea4-a380-ed27e00802ad","S15A","Public Quarters Enlisted Aide Specialist","Responsible to Public Quarters operations. Prepares meals, coordinates quarters maintenance and performs official function planning duties in accordance with OPNAVINST 1306.3(Series). NEC holders adhere to protocol, etiquette and Flag Officer and General Officer public residence security requirements.",{"id":88,"code":89,"title":90,"branch":8,"category":9,"description":91,"status":63,"rank":64,"code_type":71},"dcd3a12f-2b3d-476c-93d6-70ccda0bd927","R01A","Leading Culinary Specialist","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.",{"id":93,"code":94,"title":95,"branch":8,"category":9,"description":96,"status":63,"rank":97,"code_type":71},"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"]