3381 - Food Service Specialist

Summary

Food Service Specialists function in the garrison and field environments in every aspect of food preparation and cooking, program management and administration, procurement, storage, and distribution of subsistence supplies; requisitioning, purchasing, receiving, accountability, rotating (first in-first out), and safekeeping of subsistence supplies, meal activity and consumption reporting.

Additionally, they perform various duties within the Class I logistics chain management to include receiving, inspecting, locating, storing, issuing, preparing, shipping, material return, and disposal of materiel and equipment.

Food Service Specialists maintain and operate automated information technology systems in order to maintain accountability of all subsistence inventories, input data entry transactions and retrieval of historical records; maintain records of perishable and non-perishable subsistence supplies, maintain record of Class I subsistence issued, and monitor shelf-life items.

In support of the maritime prepositioning force (MPF) program and the marine corps prepositioning program-Norway (MCPP-N), they ensure that combat feeding platforms (e.g., combat rations and field feeding equipment) are tailored and aligned with maritime expeditionary warfare capabilities through the prepositioning network.

When assigned to an installation food service program office, they perform quality assurance surveillance of food service contracts.

The most senior grades act as senior enlisted advisors and administrative assistants to the food service officer/food service operations officer.

These specially trained technicians are also responsible for the design and functional layout of expeditionary field feeding sites employed for military operations and humanitarian aid.

Marines of the 3381 occupational specialties also provide expeditionary Class I feeding support for marine expeditionary units (MEUs) and airfields.

Prerequisites

Must possess a GT score of 90 or higher, or a CL score of 100 or higher.

Requirements

Active duty (33XX OccFld) enlisted-entry level Marines must attend the Culinary Specialist Course (A1433Y1); and the Food Service Specialist Course (A1433L1).

Prior to selection to staff sergeant in MOS 3381, Marines must attend the Food Service Noncommissioned Officer Course (A1433N1).

Prior to selection to master sergeant in MOS 3381, Marines must attend the Food Service Staff Noncommissioned Officer Course (A14DA21).

Lateral move, prior service retraining-initial skills, and reserve enlisted-SMCR Marines holding the rank of sergeant and below, must be eligible to obtain a secret security clearance; complete the Culinary Specialist Course (A1433Y1); and the Food Service Specialist Course (A1433L1) for initial 3381 MOS award.

POI CID

A1433Y1, A1433L1

Duties

Advanced Level MOS 3381 (MGySgt to MSgt): Typical duties for advanced-level MOS 3381 (MGySgt to MSgt) include: providing direct insight on the Marine Corps’ Field Feeding Policy and Class I subsistence lifecycle management; serving as food service logistics sponsor for the Marine Corps’ prepositioning program; participating in tailoring efforts for the Maritime Prepositioning Force (MPF) Program, as well as the Marine Corps Prepositioning Program - Norway (MCPP-N); applying subject matter expertise and making logistical assessments based on capability sets and executable feeding platforms; directing garrison food service operations in support of all class I requirements; performing organizational food service responsibilities; managing MPMC SIK 1105 and O&MMC 1106 Food Service accounts; supervising the Performance Nutrition Education Program & Concepts; providing contractual oversight to ensure compliance to the performance work statement and other technical requirements; evaluating food safety, equipment, mess hall facilities, and training; conducting staff assist visits; monitoring mess hall staffing agreements; directing global expeditionary operations in support of all Class I requirements; providing support as the Functional Area Inspector (FAI) for Food Service; and providing technical oversight of all feed plans and ration orders for expeditionary operations exercises and operations.

The following responsibilities and tasks are performed by 3381, MGySgt and MSgt: Occupational field specialist: Responsible for correctly defining billet requirements in the total force management system.

Coordinates all advocacy matters (i.e.

additions, deletions, and realignments) for tables of organization (T/O) billets for enlisted, and installation food service program requirements.

Reviews and validates command requests for the storage of operational rations.

Validates submissions and provides technical advice associated with the HQMC garrison property programs and facilities sustainment, restoration, and modernization (FSRM) programs to the ADC I&L (LF).

School House/FMT SNCOIC: Assist with the implementation of Marine Corps Food Service and subsistence program initiatives.

Collect and consolidate feedback from operating force units and elements of the supporting establishment for formal reporting to CMC on current status of individual food service and subsistence programs.

Provide amplifying guidance for Marine Corps food service directives and technical publications.

Provide nutritional training and education.

Act as an advisor for the food service school house director.

Responsible for the training and development of food service instructors.

Operations/Subsistence Chief: Review/consolidate the budget updates for major subordinate command’s to reflect the training exercises and execution plan (TEEP).

Accountability of all requested subsistence and ensure subordinate elements utilize proper safekeeping procedures of operational rations.

Prepare and submit annual and quarterly subsistence budget requests and the subsistence financial report.

Validate and monitor all class I requests and account for all military personnel Marine Corps (MPMC) 1105 subsistence funds.

Develop, supervise, and provide technical assistance in the implementation of plans, policies, and procedures to promote and maintain an effective food service program.

Assist the operations officer in the development and review of design plans for new facility projects.

Assist with the preparation of the external and internal reports.

Mess Hall Manager/Liaison - Responsible for the overall administrative, organizational, and financial status of the mess hall.

Ensure Marines maintain proficiency in MOS specific training and readiness requirements.

Ensure mess hall is in compliance with local SOP’s, orders, directives, and all menu items are prepared in accordance with the Armed Force recipe Cards, menus scaled recipe, and manufacturer’s recipes.

Food Technician: Act as the technical advisor for the Food Service Officer on related expeditionary and garrison feeding concepts and doctrine.

Coordinates with manpower and personnel staff officers to ensure proper assignment of food service personnel.

Monitors food service operations as stated in established policies and procedures.

Responsible for assisting major subordinate command’s in the development of operational feed plans, and consolidating the MPMC subsistence budgets.

Enlisted Assignment Monitor: Classifies, distributes, assigns, and retains active component enlisted Marines in order to fill manpower requirements in the food service occupational field.

Intermediate Level MOS 3381 (GySgt to SSgt): Typical duties for intermediate level MOS 3381 (GySgt to SSgt) include: conducting global expeditionary operations in support of all class I requirements; evaluating food service mission to determine requirements; submitting requirements to appropriate agencies; coordinating embarkation requirements, class I storage location, and sustaining mission requirements, retrograding food service operations; conducting food services operations in support of all class I requirements; reviewing account for subsistence requirements, quality meals, storage of subsistence supplies, food safety and sanitation, account for personnel fed; and reconciling financial records.

The following responsibilities and tasks are performed by 3381, GySgt and SSgt: Food Service Instructor: Serve as an evaluator and instructor for visited command activities; ensuring adherence to policies and directives associated with each command’s role in the Marine Corps food service program.

Evaluate, review, train, assist, recommend improvements, and support all Marine Corps food service programs within the area of responsibility (AOR) to ensure effectiveness of policies and directives.

Instruct food service Marines and Soldiers per the guidance of local SOP’s, the approved program of instruction (POI), and inter-service training review organization (ITRO) agreements.

Operations/Subsistence Chief: Review/consolidate the budget updates for major subordinate command’s to reflect the training exercises and execution plan (TEEP).

Accountability of all requested subsistence and ensure subordinate elements utilize proper safekeeping procedures of operational rations.

Prepare and submit annual and quarterly subsistence budget requests and the subsistence financial report.

Validate and monitor all class I requests and account for all MPMC 1105 subsistence funds.

Develop, supervise, and provide technical assistance in the implementation of plans, policies, and procedures to promote and maintain an effective food service program.

Mess Hall Manager/Liaison: Responsible for the overall administrative, organizational, and financial status of the mess hall.

Ensure Marines maintain proficiency in MOS specific training and readiness requirements.

Ensure mess hall is in compliance with local SOP’s, orders, directives, and all menu items are prepared in accordance with the armed force recipe cards, menus scaled recipe, and manufacturer’s recipes.

Assistant Contracting Officer Representative: Administer the day-to-day quality assurance and technical requirements of contracted food service operations.

Ensures qualified food service Marines serve as quality assurance evaluators.

School House Food Service Instructor: Instruct basically trained food service Marines and soldiers per the guidance of local SOP’s, the approved program of instruction (POI), and inter-service training review organization (ITRO) agreements.

Mess Chief: Plan, organize, manage, analyze, budget, execute, and coordinate the food service and subsistence program to include tactical level logistics, general and direct support, and intra-theater management of class I supplies.

Develop and supervise the planning, procurement, and distribution of food service equipment, combat rations and contractual services for all battalion functions.

Assist Mess Hall Manager: Supervise food preparation, ensuring food items are prepared in accordance with current master menu and armed forces recipes.

Ensure personnel are accounted for and equipment is maintained correctly.

Assist Operations/Subsistence Chief: Conduct quarterly staff visits to ensure units are maintaining compliance with applicable food service orders and guidelines.

Provide guidance and feedback to the mess chiefs to ensure accountability for equipment, financial records, and reports.

Quality Assurance Evaluator: Conduct staff visits, technical inspections and scheduled/ unscheduled quality control evaluations.

Evaluate contractor’s compliance of contractual required services and all applicable DOD orders and directives Along with the quality control plan’s effectiveness.

Entry Level MOS 3381 (Sgt to Pvt): Typical duties for entry level MOS 3381 (Sgt to Pvt) include; preparing fresh fruits and vegetables, meat, fish, and poultry for cooking seasoning food, preparing bread, and pastry products; verifying incoming subsistence shipments, utilizing automated information systems to prepare reports of subsistence supplies received, reporting subsistence items on backorder or not-in-stock; evaluating food service and mess hall operations for quality assurance and control.

Generating field subsistence plans, operate field food service equipment, and preform preventative and corrective maintenance.

The following responsibilities and tasks are performed by 3381, Sgt and Cpl, in the fleet Marine force include: Assistant Mess Chief: Provide guidance to the field mess chief to meet all operational requirements and the ordering of subsistence and supplemental rations.

Train Marines by planning, implementing, supervising and documenting MOS related periods of instruction in accordance with applicable Marine Corps Orders and directives.

Maintenance Chief: Schedule daily preventative and corrective maintenance tasks to ensure equipment readiness.

Chief Cook: Provide patrons proper portion sizes, and nutritionally balanced meals.

Responsible for the preparation of all meals and food production areas in accordance with the master menu and armed forces recipes cards.

Ensure Food Service Specialist and dining facilities remain in the highest state of readiness and sanitation per current orders and directives.

The following responsibilities and tasks are performed by 3381, LCpl, PFC, and Pvt, in the fleet Marine force include: Assistant Chief Cook: Ensure food service personnel are progressively preparing food products, and adhering to master menu and armed forces recipe card requirements.

Assistant Maintenance Chief: Supervise daily preventative and corrective maintenance tasks.

Cook: Perform preventative maintenance checks and services on field and garrison food preparation and serving equipment.

Perform proper hygiene techniques, perform proper equipment sanitation techniques, and perform proper food safety and handling procedures.

Entry level Marines (Sgt to Pvt) holding entry level ranks perform the duties and tasks comparable to the following classifications: Cooks, Institution and Cafeteria 35-2012.

Bakers 51-3011.

Executive Secretaries and Administrative Assistants 43-6011.

Data Entry Keyers 43-9021.

Stock Clerks and Order Fillers 43-5081.

Mid-level Management Marines (GySgt - SSgt) holding mid-level management ranks perform the related duties from the previous qualifications, with the following additional classifications: Purchasing Agent 162.157-038.

Contract Administrator 162.177-014.

Senior-level Management Marines (MGySgt to MSgt) holding senior level management ranks perform the related duties from the previous classifications with the following classifications: Logisticians 13-1081.

Financial Managers 11-3031.

First-Line Supervisors of Office and Administrative Support Workers 43-1011.

General and Operations Managers 11-1021.

Purchasing Managers 11-3061.

Supply Chain and Materiel Management Specialist, 3043.

Inventory Management Specialist, 3051.

Marine Aide, 3372.

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