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.

  • Branch Branch: Navy
  • Ratings Average Rating:
  • Desinnation Designation: CS
  • Average Required Test Average Salary: $37,554
  • Entry Type Entry Type: Enlisted
  • Required Test ASVAB: VE+AR= 82
  • Degree Degree: High School or GED
  • Age Age: 17-39
  • Citizen Citizen: U.S. or Permanent Resident
  • Category Category: Administration, deck, technical, and weapons
Average Age
28 Average Age
Average Age
6,767 Number Employed
Average Age
7.0 YearsAverage Employment


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.