Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required.
Same as Junior Duties
Breaks down and sets up serving lines, steam tables, dining rooms and dish room operations; monitors serving line food temperatures; portions individual servings; replenishes condiments, food, and beverages.
E7-E9; Able to perform the duties of E4-E6; Conducts and facilitates menu planning; conducts food cost comparisons and analysis; manages customer survey programs; prepares food service budgets; evaluates dining facility operations against standards; reviews