Food Service Managers
Military Training
Food Service
| Job Title: | Food Service Officer |
| Branch: | Marine Corps, , Navy |
| Class: | Commissioned Officer, Warrant Officer |
| Description: | Administers the operation of enlisted food service facilities. Directs requisitioning, care, storage and rotation of subsistence items. Directs requisitioning, care and use of all equipment located in food preparation and food service spaces. Establishes controls for the conservation, preparation and service of food items to ensure proper utilization. Inspects food preparation, food service and subsistence stowage spaces for compliance with sanitation and safe handling regulations. Develops subsistence phase of operational plans. |
| Job Title: | Food Service Technician |
| Branch: | Army |
| Class: | Warrant Officer |
| Description: | Supervises and administers food service activities for installations, commands, or organizations; maintains complete operational control over facilities, personnel, and specialized equipment; supervises the procurement, storage, distribution, and preparation of foods; writes reports; develops procedures for implementing policies from higher authority; uses specialized accounting methods; plans use, layout, and maintenance of food service equipment; in carrying out specialized duties, is required to devote most energies to the technical and human resource areas of food service administration; interprets contracts and monitors contractor's performance; if assigned to hospital food service duties, may be required to perform additional specialized supervisory functions in nutritional and diet therapy areas; may serve as staff advisor to a general officer or provide technical assistance to nonappropriated fund food service activities; may serve as a service school instructor. |
| Job Title: | Mess Treasurer/Caterer |
| Branch: | Navy |
| Class: | Commissioned Officer, Warrant Officer |
| Description: | Administers operation of officers' messes and recreational facilities. Directs purchase of resale merchandise, supplies and equipment for the mess. Directs preparation and serving of food and beverages. Maintains accounting control of all receipts and disbursements and prepares periodic financial statements. Controls the employment and discharge of employees paid from mess funds. Ensures that mess property is clean and properly safeguarded. |
The data sources for the information displayed here include: Defense Manpower Data Center. (Using onet28)
