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MESS MANAGEMENT SPECIALIST (MS)


Note: Below are listed responsibilities for grades E-4 (3) and E-7 (c) for this job. Paygrades E-1 through E-3 assist in these tasks


MS3

A. FOOD PREPARATION

A4.001 ESTIMATE REQUIRED FOOD QUANTITIES AND ADJUST

RECIPES

A4.002 PREPARE AND BAKE DOUGH FOR BREAD, PIZZA,

DESSERTS, AND DEEP-FAT FRY DOUGHNUTS

A4.003 PREPARE DESSERTS (ICE CREAM, SHERBETS,

PUDDINGS, CUSTARD, GELATINS, FRUIT DESSERTS,

CAKES, AND COOKIES), FROSTINGS, AND DECORATE

CAKES

A4.004 PREPARE AND COOK VEGETABLES, FRUITS, SOUPS, AND

LEGUMES

A4.005 PREPARE, COOK, AND CARVE MEAT, POULTRY, AND

SEAFOOD

A4.006 PREPARE AND COOK SAUCES, GRAVIES, AND DRESSING

FOR MEAT, POULTRY, AND SEAFOOD

A4.007 PREPARE COLD CUT TRAYS, HORS D'OEUVRES, RELISH

TRAYS, AND GARNISHES

A4.008 PREPARE SALADS, SALAD DRESSINGS, AND DIPS

A4.009 PREPARE AND COOK EGGS AND HOT CEREALS

A4.010 PREPARE AND COOK PANCAKES, WAFFLES, AND FRENCH

TOAST

A4.011 PREPARE AND COOK RICE AND PASTA PRODUCTS

A4.012 PREPARE BEVERAGES, SANDWICHES, AND BOX LUNCHES

A4.013 CONDUCT FOOD QUALITY ASSURANCE CHECKS (TASTE,

DONENESS, ETC.)

A4.014 PREPARE AND COOK CUSTOM FOODS

B. MENUS

B4.001 RECOMMEND CHANGES TO MENUS

C. FACILITY SETUP/SERVE

C4.001 SET UP, ARRANGE, AND REPLENISH FOODS,

BEVERAGES, AND DINNERWARE ON SERVING LINES AND

SELF-SERVICE LINES, AND BREAK DOWN STEAM TABLES

C4.002 PREPARE AND SET PLACE SETTINGS AND

CENTERPIECES, AND SET DINING TABLES FOR FORMAL

AND INFORMAL MEALS

C4.003 PORTION INDIVIDUAL SERVINGS AND SERVE FOODS ON

SERVING LINES

C4.004 DETERMINE AND POST FOOD NUTRITIONAL CONTENTS

C4.005 CHECK FOOD TEMPERATURES ON SERVING LINES

C4.006 SERVE MEALS UNDER ABNORMAL CONDITIONS

C4.007 SET UP FACILITIES FOR SPECIAL EVENTS (CHANGE OF

COMMAND, RETIREMENTS, ETC.)

C4.008 REFILL AND STORE CONDIMENT CONTAINERS, CLEAR

OFF TABLES, AND FOLD AND ROLL TABLECLOTHS AND

NAPKINS

C4.009 SET UP SCULLERIES AND DEEP SINKS

D. SANITATION

D4.001 INSPECT STORED FOODS (SPOILAGE, EXPIRATION

DATE, ETC.)

D4.002 INSPECT SCULLERIES AND SCULLERY EQUIPMENT

(CLEANLINESS, PROPER OPERATION, ETC.)

D4.003 INSPECT MESSING FACILITY EQUIPMENT AND FOOD

HANDLERS (CLEANLINESS, GROOMING, ETC.)

D4.004 INSPECT FOODS FOR CONTAMINATIONS AND DISPOSE OF

CONTAMINATED FOODS

D4.005 INSPECT FOR INSECT AND PEST INFESTATIONS

D4.006 CLEAN FOOD PREPARATION AREAS, SERVING AREAS,

FOOD STORAGE AND RECEIVING AREAS, GALLEY

EQUIPMENT, AND UTENSILS

D4.007 DEFROST AND CLEAN FREEZERS AND REFRIGERATORS

D4.008 SORT AND DISPOSE PLASTICS (PRIME,

NONCONTAMINATED PLASTICS ETC.)

F. MS SUPPLY

F4.001 RECEIVE, UNLOAD, STOW, AND BREAK OUT SHIPMENTS

AND PERISHABLE AND SEMIPERISHABLE SUBSISTENCE

PROVISIONS

F4.002 INSPECT AND DATE STAMP SUBSISTENCE SUPPLIES AND

VERIFY THE QUANTITY AND CONDITION OF THE ITEMS

RECEIVED

F4.003 MONITOR AND RECORD TEMPERATURE READINGS, ROTATE

PROVISIONS, AND ORGANIZE STORAGE AREAS

F4.004 REQUISITION, RECEIVE, AND STORE CONSUMABLES

G. TECHNICAL ADMINISTRATION

G4.001 COMPUTE ACCEPTANCE FACTORS FOR MENU ITEMS

G4.002 COLLECT MONIES CHANGE, DRAW CHANGE FUNDS, AND

CASH CHECKS

G4.003 PREPARE AND COLLECT BILL PAYMENTS

G4.004 MAKE AND FOLLOW-UP TROUBLE CALLS

G4.005 STOW HAZARDOUS MATERIAL

H. TECHNICAL MANAGEMENT

H4.001 VERIFY MESSING ELIGIBILITIES

H4.002 VERIFY BERTHING ELIGIBILITIES AND ASSIGN ROOMS

AND BERTHING SPACES

H4.003 RESOLVE CUSTOMERS' COMPLAINTS

I. HOUSEKEEPING

I4.001 ISSUE, RECEIVE, TURN IN, AND CHANGE LINENS

I4.002 FOLD AND CHANGE TOWELS

I4.003 PICK UP AND DELIVER LAUNDRIES

I4.004 CLEAN, ORGANIZE, AND INVENTORY BAGGAGE

STOREROOMS

J. SECURITY

J4.001 MAINTAIN KEY LOGBOOKS, AND CONDUCT KEY COUNTS

J4.002 MAINTAIN SECURITY OF ASSIGNED SPACES

K. FOODSERVICE EQUIPMENT

K4.001 ENERGIZE, USE, AND SECURE FOODSERVICE EQUIPMENT

MS2

B. MENUS

B5.001 PLAN SELECTIVE, CYCLE, AND SPECIAL EVENTS

(FORMAL, HOLIDAY, ETC.) MENUS

B5.002 MAKE CHANGES TO FREQUENCY CHARTS AND MENUS

F. MS SUPPLY

F5.001 REQUISITION FOOD ITEMS

F5.002 PLAN AND UNLOAD SHIPMENTS

F5.003 PREPARE RECEIPTS FOR MATERIALS RECEIVED WITHOUT

INVOICES (DUMMY RECEIPTS)

G. TECHNICAL ADMINISTRATION

G5.001 PREPARE FOOD-PREPARATION WORKSHEETS

G5.002 PREPARE FOOD BREAKOUT DOCUMENTS

G5.003 PREPARE SURVEY DOCUMENTS

G5.004 VERIFY PAYMENT CLAIMS, RECONCILE CASH

COLLECTIONS, AND MAKE DEPOSITS

G5.005 PREPARE PETTY CASH VOUCHERS

G5.006 PRIORITIZE EMERGENCY OR NONEMERGENCY REPAIRS

G5.007 RECORD CUSTOMERS' COMPLAINTS

G5.008 PREPARE PRIVATE MESS MONTHLY FINANCIAL REPORTS

I. HOUSEKEEPING

I5.001 ORGANIZE, STOCK, AND INVENTORY SUPPLY

STOREROOMS

I5.002 PREPARE CLEANING SUPPLIES WEEKLY REQUESTS

I5.003 ASSIGN ROTATIONAL POOL PERSONNEL TO STATEROOM

DUTIES

MS1

B. MENUS

B6.001 PREPARE SELECTIVE, CYCLE, AND SPECIAL EVENTS

(FORMAL, HOLIDAY, ETC.) MENUS

F. MS SUPPLY

F6.001 ESTIMATE AND ADJUST HIGH AND LOW LIMITS FOR

SUBSISTENCE PROVISIONS

F6.002 VERIFY AVAILABILITY OF REQUIRED FOOD ITEMS

F6.003 CONDUCT PHYSICAL INVENTORIES

G. TECHNICAL ADMINISTRATION

G6.001 PREPARE GENERAL MESS OPERATING STATEMENTS AND

FOOD SERVICE FINANCIAL RECORDS AND REPORTS

G6.002 REQUEST SUPPLIER QUOTES

H. TECHNICAL MANAGEMENT

H6.001 CONDUCT LIVING QUARTERS FACILITIES INSPECTIONS

H6.002 PREPARE FOODSERVICE BUDGETS

H6.003 RECOMMEND FACILITY IMPROVEMENTS

H6.004 PREPARE JOB ROTATION PLANS

H6.005 AUDIT PRIVATE MESS MONTHLY FINANCIAL REPORTS

I. HOUSEKEEPING

I6.001 SUPERVISE ROTATIONAL POOL PERSONNEL DUTIES

J. SECURITY

J6.001 ESTABLISH MASTER KEY CONTROLS

MSC

B. MENUS

B7.001 DEVELOP MENUS

F. MS SUPPLY

F7.001 AUDIT REQUISITION LOGS AND FILES

F7.002 AUDIT AND CONDUCT INVENTORIES

G. TECHNICAL ADMINISTRATION

G7.001 REQUISITION FOOD ITEMS AND SUPPLIES

G7.002 COMPARE DAILY FOOD COSTS TO MONETARY ALLOWANCES

G7.003 AUDIT RECEIPT AND EXPENDITURE RECORDS

G7.004 CONDUCT CUSTOMER SURVEYS

G7.005 PREPARE BATTLE, EMERGENCY, AND DISASTER FEEDING

PLANS

G7.006 REVIEW FOODSERVICE EQUIPMENT SAFETY PRECAUTIONS

G7.007 APPROVE CHECKS

H. TECHNICAL MANAGEMENT

H7.001 REVIEW AND REVISE FOOD PREPARATION PROCEDURES

H7.002 EVALUATE FOODSERVICE PROGRAMS AND OPERATIONS

H7.003 DRAFT FOODSERVICE ORGANIZATIONAL POLICY

RECOMMENDATIONS

H7.004 EVALUATE FOODSERVICE SUGGESTIONS

H7.005 INVESTIGATE CAUSES AND RECOMMEND CORRECTIVE

ACTIONS ON FOOD WASTE

H7.006 COORDINATE INSECT AND PEST INFESTATION

PREVENTIVE PROGRAMS

H7.007 MAINTAIN FOODSERVICE SANITATION STANDARDS

H7.008 MANAGE FOODSERVICE FACILITY OPERATIONS

H7.009 AUDIT DAILY, MONTHLY, AND QUARTERLY FINANCIAL

RECORDS

H7.010 PLAN COST REDUCTION PROGRAMS


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