Food Operations Sergeant
Culinary Operations Sergeant/92G20
Establishes operation and work procedures; inspects dining facilities, food preparation/storage areas and dining facility personnel; determines subsistence requirements; requests, receives and accounts for subsistence items; applies food service accounting procedures; prepares production schedules and makes necessary menu adjustments.
Food Operations Sergeant
Performs duties as a Food Operations Sergeant in a Forward Support Company, 84th Engineer Battalion (CE), 8th Theater Sustainment Command and USARPAC; responsible for the direct supervision, training, and welfare of three Soldiers; accountable for field feeding equipment valued in excess of $700,000; performs as Admin NCOIC in support of 8th TSC Consolidated Dining Facility, overseeing administrative operations on a daily basis; responsible for training in the Dining Facility, as the training NCOIC supervises the OJT of sixty food service personnel and their training records.
Food Operations Sergeant
Performs duties as the Food Operations Sergeant for a Heavy Equipment Transport (HET) Company; responsible for the supervision, training and welfare of one noncommissioned officer and two personnel; provides technical guidance to lower grade personnel in garrison and field kitchen operations; accountable for field feeding equipment valued in excess of $270,000 dollars; establishes operating and work procedures; inspects dining, storage areas and dining facility personnel; determines subsistance requirements; requests, receives and accounts for subsistence items; prepares, cooks and serves food in a field or garrison environment.
92G20 Food Service Sergeant
Assigned as a Food Service Sergeant for the 4th Brigade Dining Facility; responsible for supervising 10 personnel in a consolidated dining facility; serves 12 separate units feeding approximately 1500 Soldiers daily; serves as a team leader as part of a maneuver platoon that directly supports 2-32 FA; performs duty as a senior gunner for maneuver platoon; responsible for the health, welfare, counseling, develpment of three Soldiers; enforces all Army standards in his Soldiers and assist the Section sergeant in all squad matters.
First Cook
First Cook
First Cook in a Corps Combat Support Military Police Company providing support to XVIII Airborne Corps; responsible for the combat readiness, welfare, morale, discipline and training of 3 Soldiers; maintenance and accountability of 1 LMTV, 3 weapons systems, Mobile Kitchen Truck and other MTOE valued in excess of $129,000; supervises thirty Soldiers in a consolidated food service facility responsible for feeding in excess of 700 Soldiers.
First Cook
Serves as a First Cook for Golf Company, 701st BSB, 4th Infantry Brigade Combat Team, 1st Infantry Division, a Forward Support Company of 2-32 Field Artillery Regiment; provides supervision and technical guidance for five Food Service personnel in the preparation and servicing of quality meals in garrison and field environments; requests, receives and accounts for Class I subsistence; responsible for the health, welfare, morale of five Soldiers; responsible for the accountability and maintenance of MTOE equipment worth in excess of $500,000.
Senior First Cook
Senior First Cook
Served as a Senior First Cook for a Stryker Cavalry Regiment forward deployed in support of Operation Iraqi Freedom; responsible for the training, care, morale, welfare and professional development of two NCOs and eight Soldiers; provide supervision and guidance for food service personnel in the preparation and servicing of quality meals on a Combat Out-Post (COP) that serve 400 meals daily; directly responsible for the maintains accountability and serviceability of one Mobile Kitchen Trailer (MKT), two Light Mobile Transport Vehicle (LMTV) valued at one millions dolllars.
Senior Food Operations Sergeant
Senior Food Operations Sergeant/92G40
Serves as the Senior Food Operations Sergeant for a Mechanized Smoke Generator Company in support of the 20th Support Command and Combatant Commanders; additionally serves as the Administration NCOIC of a dining facility which serves seven separate brigades; feeding over 1500 Soldiers daily; directly responsible for the supervision, welfare and training of five Soldiers; responsible for training seven Food Service Specialists on administration procedures; responsible for providing field food service support to over 850 Soldiers; maintain accountability and serviceability of one sanitation center and on MKT of unit MTOE equipment valued in excess of $300,000.
Senior Food Operation Sergeant
Performes duties as the Senior Food Operation Sergeant assigned to a FORSCOM PATRIOT Air Defense Artillery Battalion with a worldwide contingency mission; responsible for the supervision, training and welfare of 5 noncommissioned officers and 30 personnel; accountable for field feeding equipment in excess of $700,000; perform as the shift leader in support of a FORSCOM Consolidated Dining Facility feeding over 2100 Soldiers and DOD cilivains on a daily basis; responsible for planning and scheduling shift, section break down, Warriors training, and NCOPD, maintaining Soldiers files and OJT packets for more than 180 Soldiers in the dining facility.
Food Operations Manager
Food Operations Manager
Establishes operating and work procedures, inspects dining, food preparation/storage areas, and dining facility personnel. Determines subsistence requirements. Requests, receives, and accounts for subsistence items. Applies food service accounting procedures. Prepares production schedule and makes necessary menu adjustments. Implements emergency, disaster, and combat feeding plans. Responsible for the training, care, morale, welfare and professional development of two Food Operation NCOs.
Food Operations Manager 92G30
Supervises shift, unit or consolidated food service operation; establishes operating and work procedures; inspects dining, food preparation/storage areas, and dining facility personnel; determines subsistence requirements; requests, receives, and accounts for subsistence items; applies food service accounting procedures; prepares production schedule and makes necessary menu adjustments; prepares technical, personnel, and administrative reports concerning food service operations; implements emergency, disaster, and combat feeding plans; coordinates logistical support; submits all requests through the Army Food Mgt Information System(AFMIS).
Food Operations Manager
Supervises unit, or consolidated food service operations in field or garrison environments; establishes operating and work procedures; inspects dining, storage areas, and dining facility personnel; determines subsistence requirements; requests, recieves, and accounts for subsistence items; implements combat feeding plans; provides technical guidance to lower grade personnel in garrison and field kitchen operations.
Dining Facility Manager
Senior Food Operations Management NCO and Dining Facility Manager
Serves as the Senior Food Operations Management NCO and Dining Facility Manager for Headquarters and Headquarters Company, 15th Special Troops Battalion and the 2nd Heavy Brigade Combat Team, 1st Armored Division consolidated dining facility supporting four brigades; responsible for the management, administration and all food service operations supporting over 3,800 Soldiers and Civilians; responsible for the supervision, training, health, welfare, and professional development of 38 NCOs and 162 Soldiers; responsible for the accountability of 3.5 million garrison and MTOE equipment and over $800,00 worth of Class I Subsistence annually.
Major duties. The food service specialist supervises or prepares, cooks and serves food in field or garrison food service operations.
Skill Level 1. Performs preliminary food preparation procedures; prepares and/or cooks menu items listed on the production schedule; bakes, fries, braises, boils, simmers, steams and sautes as required 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.
Skill Level 2. Performs duties shown in previous skill level and 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.
Skill Level 3. Performs duties shown in previous skill level when required and prepares more complex menu items. Supervises shift, unit, or consolidated food service operations in field or garrison environments; establishes operating and work procedures; inspects dining, food preparation and storage areas, and dining facility personnel; determines subsistence requirements; requests, receives, and accounts for subsistence items; applies food service accounting procedures; prepares production schedule and makes necessary menu adjustments; establishes, administers, and maintains OJT and apprenticeship training programs; prepares technical, personnel, and administrative reports concerning food service operations; implements emergency, disaster, and combat feeding plans; coordinates logistical support.
Skill Level 4. Performs duties shown in previous skill level when required and assigns personnel to duty positions. Coordinates with food service officer, food advisor, and first cooks; coordinates with TISA, facility engineers, and veterinary activity; plans and implements menus to ensure nutritionally balanced meals; ensures accuracy of accounting and equipment records; develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs; evaluates contract food service operations; ensures contractor compliance in food service contract operations.
Skill Level 5. Develops, coordinates, implements, advises, and evaluates food service programs; monitors requests for food items and equipment; develops and analyzes troop menus and coordinates menu substitutions; evaluates operation of garrison and field kitchens, field bakeries, food service training facilities, and maintenance of equipment; surveys individual preferences, food preparation, and food conservation; prepares reports, studies, and briefings on food service operations; provides assistance to food service officers and NCOs.
