Basic Job Description
The Food Service Specialist is primarily responsible for the preparation and service of food in field or garrison food service operations. Food Service Specialist prepares all types of food according to standard and dietetic recipes, as well as ordering and inspecting food supplies and preparing meats for cooking.
Duties performed by Soldiers in this MOS include:
Performs preliminary food preparation procedures. Prepares and/or cooks menu items listed on the production schedule. Bakes, fries, braises, boils, simmers, steams and sauté's as prescribed by Army recipes. Sets up serving lines, garnishes food items, and applies food protection and sanitation measures in field and garrison environments. Receives and stores subsistence items. Performs general housekeeping duties. Operates, maintains, and cleans field kitchen equipment. Erects, strikes, and stores all types of field kitchens. Performs preventive maintenance on garrison and field kitchen equipment.
Provides technical guidance to lower grade personnel in garrison and field kitchen operations. Ensures that proper procedures, temperatures, and time periods are adhered to during food preparation. Directs safety, security, and fire prevention procedures. Performs limited supervisory and inspection functions including shift supervision.
Training Information
Job training for a food service specialist requires 10 weeks of Basic Combat Training and nine weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom and part in the field, including practice in food preparation.
Some of the skills you’ll learn are: Standard and dietetic menus and
recipes, preparation and cooking of various foodstuffs and bakery products,
food and supply ordering, storage of meats, poultry and other perishable items.
ASVAB Score Required: 85 in aptitude area OF
Security Clearance: None
Strength Requirement: heavy
Physical Profile Requirement: 222332
Other Requirements
- Normal color vision required
Similar Civilian Occupations
- Chefs and Head Cooks
- Cooks, Institution and Cafeteria
- First-Line Supervisors/Managers of Food Preparation and Serving Workers
- Food Preparation Workers
