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Summary
About
Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel. They prepare menus, manage subsistence inventories, and maintain financial records. It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship." The role they play in the morale of the ship is very important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service catering for admirals and senior government executives and operate the White House Mess for the President of the United States.
Responsibilities
The duties performed by Culinary Specialists include:
- Preparing menus and ordering the quantities and types of food items necessary to prepare meals.
- Operating kitchen and dining facilities.
- Maintaining subsistence inventories and financial records.
- Serving as personal food service specialists in commanding officer's and admiral's messes.
- Operating and managing shipboard living quarters and shore-based hotel-type quarters.
- Serving as a flight attendant aircrewman.
What to Expect
Culinary Specialists work in kitchens, dining areas, living quarters, and food service storerooms aboard ships and shore bases. The work is both physically and mentally challenging and involves working as part of a team.
Work Environment
CSs spend approximately 60% of their time assigned to fleet units and 40% to shore stations over a 20-year career. Their work environments include shipboard galleys, mess decks, and shore-based facilities, which can be fast-paced and require attention to detail.
Training & Advancement
After completing Recruit Training, CSs attend a seven-week "A" school in Fort Lee, VA, where they learn food preparation, nutrition, and dining service. Placement and advancement opportunities are excellent for qualified applicants. Advanced technical and operational training is available later in their careers.
Education Opportunities
CSs can earn college credits through the American Council on Education for courses taken in this rating. Additionally, the United States Naval Community College (USNCC) offers degree programs, including a Naval Studies Certificate, that contribute toward an associate degree.
These programs support professional development and educational advancement. CSs may also take advantage of voluntary education programs such as the Navy College Program, Tuition Assistance, and the Post-9/11 GI Bill to further their education while serving.
Qualifications & Requirements
To qualify as a CS, individuals should:
- Be good team workers and enjoy working with people.
- Have good arithmetic and verbal skills, creative ability, and an interest in nutrition and culinary arts.
- Be able to do detailed work, follow instructions, and keep accurate records.
This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy.
Benefits
- Health insurance
- Life insurance
- Retirement plan
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Job Description
About
Culinary Specialists (CSs) operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel. They prepare menus, manage subsistence inventories, and maintain financial records. It is commonly accepted that the "mess decks," or dining areas aboard ships, are the "heart of the ship." The role they play in the morale of the ship is very important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service catering for admirals and senior government executives and operate the White House Mess for the President of the United States.
Responsibilities
The duties performed by Culinary Specialists include:
- Preparing menus and ordering the quantities and types of food items necessary to prepare meals.
- Operating kitchen and dining facilities.
- Maintaining subsistence inventories and financial records.
- Serving as personal food service specialists in commanding officer's and admiral's messes.
- Operating and managing shipboard living quarters and shore-based hotel-type quarters.
- Serving as a flight attendant aircrewman.
What to Expect
Culinary Specialists work in kitchens, dining areas, living quarters, and food service storerooms aboard ships and shore bases. The work is both physically and mentally challenging and involves working as part of a team.
Work Environment
CSs spend approximately 60% of their time assigned to fleet units and 40% to shore stations over a 20-year career. Their work environments include shipboard galleys, mess decks, and shore-based facilities, which can be fast-paced and require attention to detail.
Training & Advancement
After completing Recruit Training, CSs attend a seven-week "A" school in Fort Lee, VA, where they learn food preparation, nutrition, and dining service. Placement and advancement opportunities are excellent for qualified applicants. Advanced technical and operational training is available later in their careers.
Education Opportunities
CSs can earn college credits through the American Council on Education for courses taken in this rating. Additionally, the United States Naval Community College (USNCC) offers degree programs, including a Naval Studies Certificate, that contribute toward an associate degree.
These programs support professional development and educational advancement. CSs may also take advantage of voluntary education programs such as the Navy College Program, Tuition Assistance, and the Post-9/11 GI Bill to further their education while serving.
Qualifications & Requirements
To qualify as a CS, individuals should:
- Be good team workers and enjoy working with people.
- Have good arithmetic and verbal skills, creative ability, and an interest in nutrition and culinary arts.
- Be able to do detailed work, follow instructions, and keep accurate records.
This job requires military service with a contract as a commissioned officer in the Navy. The application is for a specific position within the Navy.
Benefits
- Health insurance
- Life insurance
- Retirement plan
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ABOUT THE COMPANY
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