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Culinary specialists are cooks, bakers, dining area and living quarters managers in the Navy. It is commonly accepted that the "mess decks," or dining areas, aboard ship are the "heart of the ship," and the role they play in the morale of the ship is very important. CSs are needed on every ship in the Navy and at every shore base. Navy mess management specialists provide food services for admirals and senior government executives and run the White House Mess for the president of the United States.
What They Do:The duties performed by CSs include: preparing menus and ordering the quantities and types of food items to prepare the food; operating kitchen and dining facilities; keeping records for food supplies and financial budgets; serving as flight attendant aircrewmen; serving as personal food service specialists on admirals' staffs and for the commanding officer aboard ship or at shore bases; operating and managing living quarters aboard ship and at shore based motel/hotel type quarters.
Detailed List of Required Duties
ASVAB Score:
VE+AR=88
Other Requirements:
None
Technical Training Information:
Enlistees are taught the fundamentals of this rating through on-the-job training or formal Navy
Food preparation, nutrition, dining service Group instruction and practical application
After "A" school, culinary specialists may be assigned to all types of ships and small craft and to shore facilities in the United States and overseas. During a 20-year period in the Navy, CSs spend about 60 percent of their time assigned to fleet units and 40 percent to shore stations.
Working Environment:
Culinary specialists work in kitchens, dining areas, living quarters and storerooms where food supplies are kept. The work is primarily physical and involves working as part of a team.
Culinary Specialist :
CSs operate and manage Navy dining facilities and bachelor enlisted quarters. They are cooks and bakers in Navy dining facilities ashore and afloat, ordering, inspecting, and stowing food. They maintain food service and preparation spaces and equipment, and keep records of transactions and budgets for the food service in living quarters ashore.
Degree Roadmap
