Job Description: Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required; assist Supply Officers in ordering and stowage of subsistence items and procurement of equipment and mess gear; check delivery for quantity and assist medical personnel in inspection for quality; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment, including storerooms and refrigerated spaces, in a clean and sanitary condition; maintain records of financial transactions; and submit required reports.
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Branch: Navy -
Average Rating: -
Designation: CS -
Average Salary: $37,554 -
Entry Type: Enlisted -
ASVAB: VE+AR= 82 -
Degree: High School or GED -
Age: 17-39 -
Citizen: U.S. or Permanent Resident -
Category: Administration, deck, technical, and weapons
28 Average Age
6,767 Number Employed
7.0 YearsAverage Employment
Reviews
Pros: Learned time management
Cons: Short breaks
Location: San Diego, CA
One of the main focuses of being a chef is getting the meal out on time, so the sailors could eat, and get back to work on time. So we would write the products that is going on the line, each product will be assigned to a different person. And we made sure before we could take a break or go eat, that every space all the equipment is cleaned and ready for inspection at any time.