Culinary specialist (United States Navy)
|Issued by||United States Navy|
|Specialty||Main Space Engineering|
Culinary specialist (abbreviated CS) is a United States Navy occupational rating. It was formerly the mess management specialist (MS) rating until 15 January 2004, and commissaryman (CS) and steward (SD) prior to 1975.
Culinary specialists operate and manage U.S. Navy messes and living quarters in addition to many other duties including but not limited to:
- Estimate quantities and kinds of foodstuffs required.
- Assist supply officers in ordering and storage of subsistence items and procurement of equipment and mess gear.
- Check delivery for quantity and assist medical personnel in inspection for quality.
- Prepare menus and plan, prepare, serve, and gun-deck meals.
- Maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces.
- Maintain records of financial transactions and submit required reports.
- Maintain, oversee, and manage quarters afloat and ashore.
Navy culinary specialists run the White House mess for the President of the United States.
- "Mess Management Specialist Rating Name Changes". Navy.mil. U.S. Navy. Retrieved 2007-12-23.
- "Navy Ratings". Bluejacket.com. Retrieved 2 March 2011.
- Marech, Rona (21 September 2008). "In Navy, a world apart". Baltimore Sun. Retrieved 26 January 2017.
- "Navy enlisted manpower and personnel classifications". Bureau of Naval Personnel. US Navy. Archived from the original on 2008-04-10. Retrieved 2007-01-11.
- "Culinary Specialist Career Roadmap" (PDF). Bureau of Naval Personnel. US Navy. Retrieved 2013-07-19.
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