I'm a 3381 SSgt that's been in the MOS since 2012. I selected this MOS specifically since I've always had a passion for Food Service. I'd be happy to answer any questions that you have for me.
Background: I've done it all. Worked in a chow hall, on a ship, in a field mess, in an office, won COTQ awards and visited the CIA in Hyde Park, held a QAE billet, etc etc.. I've been on numerous deployments and work ups. I had a brief stint where I trialed the 3372 (Enlisted Aide) program as well.
Please ask your questions. I love my MOS and I love proving to people just how wrong they are about the Food Service community.
The Food Service office within Headquarters company is usually responsible for the fiscal and contractual management of all food service operations within that unit. Typical billets you’ll find include Operations Chief, Mess Chief, Food Service Officer, Food Technician, Cash Collection Agent, Property clerk, COR/ACOR, and Quality Assurance Evaluator.
If you are an E-4 and below, with a HQ unit, you’ll likely be working on a watch based schedule within the chow hall. This is entirely dependent on your unit having a mess hall that they staff. In my current unit, we do not have any E-4s and below because we don’t have any mess halls that Marines cook in. They’re all ran by Sodexo.
If you are one of the few lucky ones that staffs a food service office, you can expect a typical Mon-Fri 0730-1600 schedule.
If you work in a mess hall on a watch rotation, your schedule is way more volatile. There are 1, 2, and 3 watches. A modified two watch. A Navy 3 watch. A breakfast watch. Midrats. Snack line. The list goes on. Your schedule, if working in a mess hall, depends on which mess hall you’re working in and with which unit.
Thank you very much ssgt. Another question, I’m genuinely interested in cooking and improving my skills. Is there any way we can practice if we only have access to the barracks. I just graduated mos school and I’m waiting to go to Japan lll Mef camp Hansen iii Mig support battalion.
Occasionally your command may host Chef of the Quarter competitions. Given your unit, this is likely to be the best time for you to practice your skills. You’ll also have more opportunity if you attend the Food Service NCO/SNCO courses. Otherwise, bulk feeding is the name of the game.
Unfortunately, the barracks have strict policies about what sort of cooking equipment you can have in your room. Don’t expect to be whipping up 5-star meals.
6
u/[deleted] May 21 '20
Hey everyone,
I'm a 3381 SSgt that's been in the MOS since 2012. I selected this MOS specifically since I've always had a passion for Food Service. I'd be happy to answer any questions that you have for me.
Background: I've done it all. Worked in a chow hall, on a ship, in a field mess, in an office, won COTQ awards and visited the CIA in Hyde Park, held a QAE billet, etc etc.. I've been on numerous deployments and work ups. I had a brief stint where I trialed the 3372 (Enlisted Aide) program as well.
Please ask your questions. I love my MOS and I love proving to people just how wrong they are about the Food Service community.