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
Index
