Officer technical specialists in the field of food service and administration of Mess personnel and enlisted messing activities afloat and ashore. They direct and administer messing and berthing activities; interpret department and NAVSUPSYSCOM regulations and determine policies and procedures to be followed. The general areas of responsibility include receipt, issue, storage, and preservation of subsistence items; administration of financial and operational controls of mess operations; auditing; and rendering of financial returns; and management of various food service operations. They employ a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, subsistence handling and storage, and sanitation requirements and techniques. A temporary officer of the Regular Navy whose permanent status is enlisted.