FIELD 33, FOOD SERVICE | The Military Yearbook Project

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FIELD 33, FOOD SERVICE (2)

The food service OccFld includes the acquisition of food, supplies, and equipment; menu and recipe planning; meal preparation and serving; sanitation; operation and management of facilities and personnel; training; and accounting and reporting functions for garrison and field operations. Qualifications required include basic skills in math and reading, ability to follow recipes, and the ability to work closely with others. The duties involve technical, administrative, and managerial skills. Food service personnel will be required to learn garrison and field food preparation and serving procedures, recipe conversion, preparation and use of food service administrative forms, quality assurance surveillance procedures for food processing, mess hall operations, and storage facilities, and methods of cooking food and preparing desserts and beverages by using recipes/formulas. Formal schooling is provided to Marines entering the food service field. Types of entry-level jobs available include work as a food service specialist, and baker. The opportunity to participate in a formal apprenticeship program leading to receipt of a Department of Labor Certificate of Apprenticeship Completion may be available within OccFld 33. Specific information concerning this program can be obtained from local education offices. Billets available in the OccFld range from duty with operating forces and supporting establishment. Marines entering this OccFld will receive MOS 3300, Basic Food Service Marine. They will participate in routine food service functions while training for MOS 3381, Food Service Specialist.

Nov

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MOS 3381, Food Service Specialist

Written by Richard Morgan Published in FIELD 33, FOOD SERVICE

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Food service specialists function in the garrison and field environment in every aspect of food preparation, administration, procurement, storage, distribution, to include funding, requisitioning, purchasing, receiving, accounting, and storing subsistence supplies required for troop consumption and/or for resale activities, units, and organizations, cooking, baking, and serving. Additionally, they perform quality assurance surveillance of food service contracts. Typical duties are preparing fruits and vegetables, meat, fish and poultry for cooking, seasoning food, baking of bread and pastry products; verify incoming shipments, prepare reports of supplies received, prepare, edit, and consolidate back-orders for subsistence stores and quality assurance evaluations. The most senior grades act as an administrative assistant to the Food Service Officer/Food Service Operations Officer and Contracting Officers Representative to the Installation Contracting Office.

MOS 3372, Marine Aide

Written by Richard Morgan Published in FIELD 33, FOOD SERVICE

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Marine aides are authorized for the purpose of relieving general and flag officers of those minor tasks and details that if performed by the officer, would be at the expense of the officer's primary military and official duties. The duties of these enlisted personnel shall be concerned with tasks relating to the military and official responsibilities of officers, to include assisting general and flag officers in discharging their official DOD social responsibilities in their assigned positions. The propriety of such duties is governed by the official purpose that they serve rather than the nature of the duties. Marine aides may be tasked to assist with the care, cleanliness and order of assigned quarters, uniforms and
military personal equipment; perform as point of contact in the officer's quarters; assist in planning, preparing, and conducting official social functions; assist in purchasing, preparing, and serving food and beverages in the officer's assigned quarters; and accomplish tasks which aid the officer in performing his military and official responsibilities, including providing security for the quarters and providing administrative assistance.