Culinary Specialist (CS) - United States Navy
Culinary Specialist (CS)February 2021
United States Navy EthosWe are the United States Navy, our Nation's sea power - ready guardians of peace, victoriousin war.We are professional Sailors and Civilians - a diverse and agile force exemplifying the higheststandards of service to our Nation, at home and abroad, at sea and ashore.Integrity is the foundation of our conduct; respect for others is fundamental to our character;decisive leadership is crucial to our success.We are a team, disciplined and well-prepared, committed to mission accomplishment. We donot waver in our dedication and accountability to our Shipmates and families.We are patriots, forged by the Navy's core values of Honor, Courage and Commitment. Intimes of war and peace, our actions reflect our proud heritage and tradition.We defend our Nation and prevail in the face of adversity with strength, determination, anddignity.We are the United States Navy.The Sailor's CreedI am a United States Sailor.I will support and defend the Constitution of the United States ofAmerica and I willobey the orders of those appointed over me.I represent the fighting spirit of the Navy and those who have gonebefore me to defendfreedom and democracy around the world.I proudly serve my country's Navy combat team with Honor,Courage, and Commitment.I am committed to excellence and the fair treatment of all.CS - Culinary SpecialistPage 2 of 144
CAREER ROADMAPSeaman Recruit to Master Chief RoadmapThe educational roadmap below will assist Sailors in the Culinary Specialist community through the process of pursuingprofessional development and advanced education using various military and civilian resources e.g. PQS program; JST JointService Transcript; E-Learning; Navy College Network; etc. Successful leadership is the key to military readiness and will alwaysrequire a high degree of technical skill, professional knowledge, and intellectual development.What is a Career Roadmap for Culinary Specialist?Culinary Specialist roadmaps are just what the name implies - a roadmap through the Enlisted Learning and DevelopmentContinuum from Seaman Recruit through Master Chief. The principal focus is to standardize a program Navy wide by featuringthe existing skills necessary to be successful in the Navy. The ultimate goal of a roadmap is to produce a functional andcompetent Sailor.What is the Enlisted Learning and Development Continuum?Enlisted Learning and Development Continuum is the formal title given to the curriculum and process building on the foundationof Sailorization beginning in our Delayed Entry Program through Recruit Training Command and throughout your entire career.The continuum combines skill training, professional education, well-rounded assignments, and voluntary education. As youprogress through your career, early-on skill training diminishes while professional military education gradually increases.Experience is the ever-present constant determining the rate at which a Sailor trades skill training for professional development.Do Sailors have to follow the Roadmap?Yes. The Culinary Specialist roadmap includes the four areas encompassed by the Continuum in Professional Military Educationto include; Navy Professional Military Education (NPME), Joint Professional Military Education (JPME), Leadership andAdvanced Education.Some training and education is mandatory (Recruit Training, Culinary Specialist School at CSS Fort Lee, VA, E-Learning, etc.).Some may be directed by your chain of command (Microsoft Excel and PowerPoint courses), and the remainder is voluntary(MNP, E-Learning, college courses, etc.). Sailors are advised to seek out mentors, including your Command Master Chief,Senior Enlisted Advisor, Leading Chief Petty Officer, Leading Petty Officer and Command Career Counselor, and to make useof your Navy College Virtual Education Center (VEC) or OCONUS Education Office's vast resources. All are uniquely qualifiedto help you along the way.Notes:CS - Culinary SpecialistPage 3 of 144
CS CAREER PATHCulinary Specialists (CS). CSs operate and manage Navy messes and living quarters established to subsist and accommodate Navypersonnel. They prepare menus, manage and account for subsistence inventories and prepare and maintain financial records. It iscommonly accepted that the “mess decks” or dining areas aboard ships are the “Heart of the ship” and the role Culinary Specialistsplay in the morale of the ship is very important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialistsprovide food service for Admirals and senior government executives. Career path should include diverse assignments ashore andafloat that enhances culinary skills and leadership abilities and promotes the future success of the rating by developing junior Sailors.YEARS OF CAREERAVERAGECOMMISSIONINGSEATYPICAL CAREER PATHSERVICEMILESTONESTIME TOOR OTHER SPECIAL SCMCSCS22.4 Yrs22.4 Yrs17.6CSELCSEL, 3MCExecutive ServicesProgram363619-22CSCSCSC17.6 Yrs14.2CWOCSELEqual OpportunityAdvisor, ExecutiveServices Program3616-19CSCSCSC17.6 Yrs14.24813-16CSCCS114.2 Yrs9.4LDO, CWO, OCS,MECP, 3MCCSEL, Recruit DivisionCommander, Brig Duty,Equal OpportunityAdvisor, ExecutiveServices Program,Officer/EnlistedRecruiter8-13CS1CS29.4 Yrs4.55-8CS1CS29.4 Yrs4.51-5CS2CS34.5 Yrs2.31 /-CSSNCSSAAccessionTraining1.4 Yrs3654STA-21, OCS, MECP,NAVAL ACADEMYNROTC, LDO, USSCONSTITUTION, BrigDuty, Recruit DivisionCommander,Officer/EnlistedRecruiter, ExecutiveServices Program3655Follow on Sea/Shore Tours4th Sea TourBillet: Dept/Div/Services LCPO.Duty: DDG/LSD/LPD/ESB/T-AH/LCC/LHA/LHD/CVN3rd Shore TourBillet: Force CS/Inspector/Instructor/BOQ/BEQ Manger/ FSO/Leading /CNIC.Qualification: Senior Enl Academy3rd Sea TourBillet: Dept/DivLCPO/FoodProd/Hotel Services Chief.Duty: NMCB/PHIB-CB/CG/LSD/LPD/LCC/CVN2nd Shore TourBillet: Dept/DivLCPO/LPO/BQ acement/Analyst.Duty: Naval Station//Navy RegionStaff/ Naval MAC.Qualification: NAVLEAD2nd Sea TourBillet: LCS/LPO/Watch Captain/Supervisor/Records Keeper.Duty:Ship/Squadron/NMCB/ExpUnts1st Shore TourBillet: Galley/BQ Mgmt/InstructorDuty Station: Naval Station/NavalHospital/Staff/CSS.Qualification: NAVLEAD1st Sea TourBillet: Galley/Stateroom Stations.Duty:Ship/Squadron/NMCB/ExpUnts.Qual: ESWS/EAWS/SCW/EXW.Recruit Training and all schoolsrequired to be completed prior toreporting first operational command1.Revised: December 2019
CS CAREER PATH1 “A” School is not required.2. CS’s follow a Sea/Shore Flow as per NAVADMIN 190/16. The rating is sea-intensive. Over a 20 year careerCS’s should expect to be assigned to sea duty for approximately 65% of the time (13 years).3. MILPERSMAN 1306-937 – Culinary Specialist Executive Services Program (updated December 2018): In orderto allow all culinary specialists an opportunity, have a more distributable inventory, and better manage the health ofthe culinary specialist rating, consecutive tours are limited. No more than two consecutive shore tours or no morethan 72 consecutive months within the Culinary Specialist Executive Services Program (to include PRDadjustments) are permitted. Service members will be released back to rating detailer upon request or when 72consecutive months have been completed in the Culinary Specialist Executive Services Program.Considerations for advancement from E6 to E71. Sea Assignments (all) Galley, Wardroom or Cargo LPO, Assistant LPO Qualified OOD(I/P)/JOOD Damage Control Training Team (DCTT) or other Training Team member/Repair locker leader or otherDamage Control organization involvement. Primary or assistant Command Collateral duty with documented impact FCPOA involvement Assistant watchbill coordinator2. Shore Assignments (all) Large galley Detailer/Placement/Technical Advisor/ Training Teams (ATG/NFMT) Instructor Duty Primary or assistant Command Collateral duty with documented impact Qualified CDO/ACDOConsiderations for advancement from E7 to E81. Sea Assignments (all) Department LCPO/LCPO Qualified OOD(I/P), Section leader, and other outside the normal scope (ie: ATTWO, OOD(U/W) DCTT team or other Training Team member/Repair locker leader or other Damage Control organizationinvolvement. Command Collateral duty with documented impact Active CPO Mess/Association involvement2. Shore Assignments (all) Large Galley (Leadership role-LCPO, LCS) Detailer/Placement /Technical Advisor/Instructor Duty/LCPO CS “A” School/RDC/Center for ServiceSupport/Training Teams (ATG/NFMT) Qualified CDO Command Collateral duty with documented impact Active CPO Mess/Association involvementConsiderations for advancement from E8 to E91. Sea Assignments (all) DLCPO/Services LCPOat Sea/Operational Qualified OOD(I/P), Section leader, watcbhill coordinator and other outside the normal scope: ATTWO,OOD(U/W), etc. DCTT team or other Training Team member/Repair locker leader or other Damage Control organizationinvolvementRevised: December 2019
CS CAREER PATH Command Collateral with documented impactActive CPO Mess/Association involvement2. Shore Assignments (all) LCPO/SEL ATG/NFMT/TYCOM/Flag Staff/Region CDO Qualified Command Collateral duty with documented impact Active CPO Mess/Association involvementRevised: December 2019
CS CAREER PATHSELECTED RESERVE (SELRES)Culinary Specialists operate and manage Navy messes and living quarters established to subsist and accommodate Navy personnel. Theyprepare menus, manage and account for subsistence inventories and prepare and maintain financial records. It is commonly accepted thatthe “mess decks” or dining areas aboard ships are the “Heart of the ship” and the role Culinary Specialists play in the morale of the ship isvery important. CSs are needed on every ship and shore base in the Navy. Navy Culinary Specialists provide food service for Admirals andsenior government executives. Career path should include diverse assignments ashore and afloat that enhances culinary skills and leadershipabilities and promotes the future success of the rate by developing junior Sailors.YEARS OFCAREERAVERAGECOMMISSIONINGSEATYPICAL CAREER PATHSERVICEMILESTONESTIME TOOR OTHER SPECIAL SCMCSCMCSCSCSCSCSC23.4 Yrs23.4 Yrs20.820.8 Yrs14.8CSELCSELN/AN/ABillet: CSELBillet: CSELCSELN/ACSCSCSCCSCCS120.8 Yrs14.814.8 Yrs11.3CSELN/ABillet: SEA/Leading CS/LCPODuty: NOSCQualification: Senior EnlistedAcademy.Billet: Dept/DivLCPODuty: NOSC.Billet: Dept/DivLCPO/LPODuty: NCHB/NOSCCS1CS2CS1CS211.3 Yrs6.711.3 Yrs6.7N/A1-5CS2CS36.7 Yrs3.9N/ABillet: LPODuty: NOSC1 /-CS3CSSNCSSAAccession Training3.9 YrsN/ARecruit Training and all schools ortraining events required to becompleted prior to reporting totheir first operational command.19-2216-1913-168-135-8N/AN/ABillet: LPO/SupervisorDuty: NCHB/NOSCBillet: LPODuty: NCHB/NOSCNotes:1. “A” School is not required, this is a direct convert rate.2. Rating NECs: No NEC required.Considerations for advancement from E6 to E71. E7 Selection Board. Highly competitive candidates for selection as a Chief Petty Officer have met many or all of thefollowing milestones:- Assistant/Command Collateral Duty with documented impact- First Class Petty Officer Association (FCPOA) involvement/leadership- SAILOR 360 involvement and leading a committee- Should have served as LPO or Assistant LPOConsiderations for advancement from E7 to E82. E8 Selection Board. Highly competitive candidates for selection as a Senior Chief Petty Officer have met many or all ofthe following milestones:- Command Collateral Duty with documented impact- Chief Petty Officers Association (CPOA) involvement/leadership1
CS CAREER PATHSELECTED RESERVE (SELRES)-SAILOR 360 involvement and leading a committeeShould have served as Unit LCPO, National or Regional Staff positionsConsiderations for advancement from E8 to E93. E9 Selection Board. Highly competitive candidates for selection as a Master Chief Petty Officer have met many or all ofthe following milestones:- Command Collateral Duty with documented impact- CPOA involvement and holding a position- SAILOR 360 involvement and leading a committee- Should have served as Unit LCPO, National or Regional Staff positions- Graduate of Senior Enlisted Academy or other Service Equivalent2
Culinary SpecialistOccupational Advancement Requirement Standards (OARS) to E4NAVEDTRA 44024NAME:These Occupational Advancement Requirement Standards (OARS) may be used to validate minimum competencies for performingvarious rating-specific tasks in paygrade E4 in this rating. OARS is based on the Personnel Advancement Requirements (PARS) thatwere in place prior to 2000 and encompass the Occupational Standards (OCCSTDs) for the rating/paygrade.Generally, each OARS task area encompasses one or more occupational standards on the same or similar subjects and is written inon-the-job rating language. Completion indicates the candidate can perform the tasks. If circumstances exist that limits a Sailor’s abilityto effectively demonstrate any OARS task element due to equipment configuration, mission, or operational status, a command maydeem a physical demonstration portion not mandatory. However, commanding officers (CO) must be satisfied that the individualpossesses the necessary knowledge, skills, and abilities (KSAs) and can properly demonstrate any OARS task at the E4 paygrade, atthe current command or other future commands before final signature.OARS is not designed to replace other qualification programs such as Personnel Qualification Standards (PQS). OARS items thatduplicate "sign off" items in these types of programs can be signed off if they have already been signed off under any of these types ofprograms. OARS is noncompetitive and no relative or absolute mark is assigned.DINING FACILITY MANAGEMENTTask Objective** Supv InitDateBreakdown mess decksServe foods (normal messing, abnormal conditions)Set up mess decksSet up sculleries and deep sinksSet up serving linesSet up wardroom settings (formal, informal)** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)CS - Culinary SpecialistPage 9 of 144
FOOD PREPARATIONTask Objective** Supv InitDateBake food productsBoil food productsBraise food productsCalculate recipe conversionsCarve meatsChill food productsConduct food quality assurance checksCreate garnishesCut fruits and vegetablesDecorate cakesDirect contingency feeding plans (battle messing)Grill food productsMix food products (e.g. bakery products, prepared products, etc.)Portion individual servingsPrepare bakery productsPrepare food labelsPrepare leftover food productsProvide menu change recommendationsReview recipesSauté food productsShutdown food service equipmentSlice food productsStartup food service equipmentSteam food products** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)SANITATIONTask Objective** Supv InitDateBreakdown sculleries and deep sinksBreakdown serving linesDispose of contaminated foods (Chemical, Biological, Radiological (CBR))Report insect and pest infestationsSanitize beverage dispensersSanitize dining areasSanitize food preparation equipmentSanitize food service areasSanitize food service equipmentSanitize food storage areasSanitize galley utensilsSanitize refrigerated spacesSanitize sculleries and deep sinksSort wasteVerify serving line food temperatures** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)CS - Culinary SpecialistPage 10 of 144
SUPPLYTask Objective** Supv InitDateBreakout daily menu food itemsBreakout supplemental food itemsInspect subsistence provisionsInventory consumablesInventory subsistence provisionsIssue food service consumablesIssue subsistence provisionsOrganize supply storeroomsReceive subsistence provisions** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)TECHNICAL ADMINISTRATIONTask Objective** Supv InitDateInput daily food preparation worksheets dataMaintain temperature logsPost food nutritional contents** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)TECHNICAL MANAGEMENTTask Objective** Supv InitDateRecommend food waste corrective actions** Supv Init may be LPO or E5 or above designeeDIVISION LEADING CHIEF (OR DESIGNEE) SIGNATURE:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes any other false official statementknowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)CS - Culinary SpecialistPage 11 of 144
COMMAND ENDORSEMENTCommand signatures signify the meeting of the minimum competencies for those in paygrade E-4 in this rating.Signature level at discretion of command.DIVISION OFFICER:DEPARTMENT LCPO:DEPARTMENT HEAD:COMMAND CAREER COUNSELOR:COMMAND MASTER CHIEF:COMMANDING OFFICER:PENALTY STATEMENTAny person who, with intent to deceive, signs any false record, return, regulation, order, or other official document, knowing it to be false, or makes anyother false official statement knowing it to be false, shall be punished as a court-martial may direct.(Aug. 10, 1956, ch. 1041, 70A Stat. 71; Pub. L. 114–328, div. E, title LX, § 5419, Dec. 23, 2016, 130 Stat. 2946.)Command Comments – Command Use Only:Enlisted Community Manager Comments:Once an individual Sailor’s Occupational Advancement Requirement Standards (OARS) have been completed andendorsed by the local Command, documentation of completed OARS by the Command Pay and Personnel Administrator(CPPA), Training Officer, or other authorized command representative will be via Navy Standard Integrated PersonnelSystem (NSIPS) wit
CS - Culinary Specialist Page 2 of 144 CAREER ROADMAP . MILPERSMAN 1306-937 – Culinary Specialist Executive Services Program (updated December 2018): In order to allow all culinary specialists an opportunity, have a more distributable inventory, and better manage the health of
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