If you’re interested in employment as a food service specialist within the Marines, rest assured you’ll be doing a lot more than peeling potatoes. This is an important work in the armed services: Marines (and soldiers, sailors, and airmen) will not get very far without being correctly fed.
Food service specialists, that are military occupational specialty (MOS) 3381, are involved in every aspect of food preparation, procurement, storage space, and distribution, in both garrison plus field environments.
Their duties expand to funding, requisitioning, purchasing, getting, accounting and storing food products, and of course include cooking, baking, plus serving.
Marine food service professionals could potentially be stationed anywhere the particular Marine Corps has a need. All Marines need to eat, so where ever there are Marines deployed, a foods service specialist could possibly be sent right now there as well.
Food Service Specialist Duties
Since they’re likely to spend time during a call, an important part of the food service professional job is quality control plus assurance, making sure the food is held in sanitary and safe condition.
Like a sous chef at an eating place or a line cook at a customer, the day-to-day responsibilities of this work include preparing fruits and vegetables, meat, seafood, and poultry as well as baked products. While there’s likely to be a spud or two in the mix, obviously this is a job for someone who knows their own way around a kitchen.
The meals service specialist also keeps track of source levels, making sure there is enough meals on hand, and for conducting quality confidence evaluations.
The most senior levels of food service specialists behave as administrative assistants to the food services officer or food service procedures officer.
Qualifying As a Marine Food Service Specialist
To be eligible for a this job, a Marine requires a general technical (GT) score associated with 90 or higher on the Armed Services Vocational Aptitude Battery (ASVAB) check. They’ll need to complete the basic meals services course, or complete a the least six months of on-the-job training being a food service specialist. All classes are taught at U. H. Army Quartermaster School in Fort Lee, Virginia.
Food service professionals work closely with food services officers (MOS 3302) but possess different responsibilities. Food service officials are tasked with overseeing the business and planning end of the Marine Corps kitchen operations, which includes spending budget and coordinating the food service plus subsistence program and all the strategies involved.
If the food service expert is the sous chef of the kitchen area, then the food service officer is similar to the executive chef, who telephone calls the shots and keeps the business running smoothly
Anyone who aspires to the food service officer work must first serve as a foods service specialist or as a Marine aide (MOS 3372). The work of Marine aide functions being a personal assistant to general plus flag officers, helping with little tasks and other details.