|Issued by: United States Navy|
Culinary specialist (abbreviated CS) is a United States Navy occupational rating. It was formerly the mess management specialist (MS) rating until 15 January 2004, and as commissaryman (CS) and steward (SD) prior to 1975.
Culinary specialists operate and manage US Navy messes and living quarters established to subsist and accommodate naval personnel in addition to many other duties including but not limited to:
- Estimate quantities and kinds of foodstuffs required.
- Assist supply officers in ordering and storage of subsistence items and procurement of equipment and mess gear.
- Check delivery for quantity and assist medical personnel in inspection for quality.
- Prepare menus and plan, prepare, and serve meals.
- Maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces.
- Maintain records of financial transactions and submit required reports.
- Maintain, oversee, and manage quarters afloat and ashore.
Navy culinary specialists run the White House mess for the President of the United States.
- “Mess Management Specialist Rating Name Changes”. Navy.mil. U.S. Navy. Retrieved 2007-12-23.
- “Navy Ratings”. Bluejacket.com. Retrieved 2 March 2011.
- “Navy enlisted manpower and personnel classifications”. Bureau of Naval Personnel. US Navy. Retrieved 2007-01-11.
- “Culinary Specialist Career Roadmap”. Bureau of Naval Personnel. US Navy. Retrieved 2013-07-19.