Organization of the General Mess

1. Organization of the General Mess - CS1(SS) FOSTER

2. Learning Objectives • Explore the organizational structure of Navy general messes • Explain each person’s role • Explain each person’s responsibilities

3. Organizational Structure

4. Commanding Officer (CO) • The Commanding Officer bears overall responsibility for administration of the general mess. • Delegation of FSO duties by the SUPPO to another officer • Any authority for the general mess to serve meals to other than those individuals entitled to RIK, authority to sell meals for cash or credit, or authority to sell bulk food items • The appointment of a control officer (or responsible enlisted) for cash sales of meals from the general mess • Approves menu changes • Meal hours • The signing of the “Pledge of Service to our Patrons.”

5. Executive Officer (XO) • Advising the Food Service Officer of any known significant changes in the estimated number of personnel to be fed for the following three days • Providing the information necessary to determine the category of visitors using the general mess • Signs 1359 certifying allowed numbers • Details personnel as Food Service Attendants • MDMMA personnel shall be assigned as necessary for supervision of good order and maintenance of mess gear and spaces with a recommended tour length of at least 120 days • Will establish procedures under which the FSO may be required to furnish or preserve rations outside of normal meal hours for personnel on working parties or special details

6. Medical Dept. Representative (MDR) • Performs fitness-for-human-consumption inspections of subsistence at receipt and exercises constant surveillance concerning sanitary aspects of food preparation and service. • Inspects food items when any doubt exists concerning fitness for human consumption. • Hazardous material will be disposed of immediately except for samples required for analysis. • Assist the FSO in establishing and maintaining a food handler’s training program. The medical representative inspects food service spaces in accordance with NAVMED P-5010-1.

7. Supply Officer (SUPPO) • The officer assigned to duty as the head of the supply department is the Supply Officer and will usually be an officer of the Supply Corps • Performs both supply and food service duties unless the CO designates in writing an assistant to the SUPPO as the FSO. • General supervision of food service operations; • Issuing instructions which set food service safety, precautions, sanitary regulations, and equipment operating instructions • Navy Working Capital Fund accounting at activities carrying food in the Navy Working Capital Account.

8. Food Service Officer (FSO) • Accountable Officer, for all food and food service equipment and spaces. • Obtaining and assigning strikers for the food service division; • Recommending advancements in rating • Assigning evaluation marks • Maintaining an on-the-job training program for all food service personnel • Ensure command programs to recognize outstanding food service personnel are established. • Prepares safety, sanitary and operating instructions for food service equipment. • Responsible for any food borne illness resulting from improper preparation/handling of food. • Ensures all food is prepared based on the approved menu and follows AFRS guidelines. • Responsible for maintaining required letters of authority/appointment, records and forms and for submitting required reports and general mess returns on time.

9. Leading Culinary Specialist (LCS) • The senior enlisted assigned to the food service division and is responsible to the FSO for the proper functioning of the division. • Supervision of the galley, bakery, and other assigned food service spaces • Ensure required records and forms are prepared, submitted, and maintained in accordance with NAVSUP directives • Maintain all equipment, fittings, and cooking utensils at maximum efficiency • Report needed corrective actions, repairs, or alterations to the Food Service Officer • Supervise all personnel assigned to the galley and associated spaces • Make food service watch assignments for Culinary Specialists • Muster assigned personnel, conduct personnel inspections for clothing, sanitation, and individual cleanliness, and report inspection findings and absentees to the FSO each morning

10. Leading Culinary Specialist (LCS) • Supervise food issue and preparation, instruct food service personnel in preparing food in the most economical, attractive, and appetizing manner possible within the Naval ration allowance (preparation of food will be by use of the Armed Forces Recipe Service or locally approved recipes) • Ensure that food is prepared or cooked to be ready as near the serving time as possible • Supervisors will sample each item during preparation to ensure quality. This should be done early enough to take any corrective action considered necessary • Ensure substitute items are equal to or exceed the acceptability factor of the item replaced (e.g., beef with beef, fish with fish) • Take every precaution to prevent food contamination, and ensure careful inspection of all food before preparation or serving • Report any doubt concerning the quality of food to the FSO • Enforce all ship and station regulations and food service watch section orders in the spaces • Ensure that perishable food items (especially fresh produce and dairy products) are monitored and used or transferred to preclude loss • Preparation Worksheet (NAVSUP Form 1090)

11. Culinary Specialists • Galley Watch Captain (GWC): carries out the daily routine of work in the galley. • The CS assigned duties as the GWC takes charge and directs all personnel in the galley watch section. May also be assigned the responsibility for food production in the vegetable preparation room, the bakery and, if established, the meat preparation room and flight galley during the watch period. • Ensure that all instructions of the LCS (incl. those on 1090) are carried out and that all food is wholesome and prepared in accordance with the AFRS and FSO approved local recipes. • Sample all food during production, again before the serving line is opened and periodically throughout the meal. • Frequently monitor food temperatures on the serving line during meal service. Recommend documenting food temperatures, specifically entrees, three times during each meal on NAVSUP 1090 Worksheet. • The safety and quality of food prepared, served and saved as leftovers during the assigned watch is the direct responsibility of the watch captain.

12. Culinary Specialists • Record’s Keeper: maintains all food service related forms and documents issues, receipts and inventories via the Food Service Management (FSM) system. • Must be designated in writing by the Food Service Officer (Letter of Authority) • The record’s keeper will report directly to the Leading Culinary Specialist on all matters related to the financial management of the general mess and issues of accountability. • Questionable circumstances (theft, neglect) will be referred to the FSO for resolution.

13. Culinary Specialists • Bulk Storeroom Custodian (JOD): responsible for receipt, issue, stowage and inventory of all food items stored in accountable spaces. • The bulk storeroom custodian must be designated in writing by the Food Service Officer • Responsible for all bulk subsistence storerooms in which dry, chilled and frozen provisions are maintained as well as the subsistence issue room if one is used • Maintaining security and inventory accuracy of all accountable food and preserve its condition until issue or proper expenditure • Reporting any compromise to accountability immediately to the FSO • Reporting any potential loss of food stock as a result of storeroom conditions, such as flooding, fire or high temperature • Monitors and records internal temperatures of bulk, chill, and freeze storage areas twice daily • Maintains material condition of all storerooms • May act as receipt inspector when receiving subsistence items.

14. Culinary Specialists • Cashier: • All general messes authorized to sell meals or bulk food items will appoint sufficient cashiers to ensure proper handling of funds. • Any CS assigned to the general mess may be a cashier. General messes with few cash sales may assign cashier duties to the GWC or records keeper. • Cashier duties may also be assigned to government employees, contractor personnel or the Master-at-Arms. Cashiers may not be assigned as the cash collection agent.

15. Culinary Specialists • Cash Collection Agent (CCA): audits all headcount and cash sales forms for accuracy and checks all cash drops for deposit with DISBO. • Wardroom/CPO Mess CS:CSs are responsible for performing the functions associated with the management and operations of messes/quarters afloat. The functional elements described in App. F, will normally be considered the responsibility of the CSs.

16. Culinary Specialists • Mess Deck Master-at-Arms (MDMMA): The XO will detail the MDMMAs to the CS division when the activity’s billet structure does not specifically provide a permanent CS for the job Afloat: • Maintain all spaces/equipt in the serving line, scullery, and food waste handling areas except the areas under cognizance of the GWC • Coordinate FSA assignments with the LCS for serving food, maintaining and cleaning of spaces and equipment, scullery operations, waste disposal, vegetable preparation and storeroom maintenance • Muster FSAs daily, and inspect personnel thoroughly for neatness and cleanliness • Supervise cleaning of mess decks and gear, serving line, and scullery • Ensure scullery operation follows current instructions • Inventory twice/month and maintain adequate general mess gear to ensure sufficient quantities are available for serving periods • Administer a training program for FSAs that covers approved sessions on sanitation, scullery operations, and food handling • Maintain order and discipline in assigned areas • Monitor headcount by using an appropriate hand-held counter

17. Culinary Specialists • MDMMA (cont’d) Ashore: • Supervision of contract FSAs, if appropriate • Supervise the signing and control of the Meal Signature Record (NAVSUP Form 1291) and the Cash Meal Payment Book (DD Form 1544) to ensure proper procedures are followed. • Prepare the Recapitulation of the Meal Record (NAVSUP Form 1292).

18. Culinary Specialists • Food Service Attendants (FSA): • Maintain general cleanliness and sanitation of bulkheads, overheads, decks and associated equipment in all food service spaces. • Maintain cleanliness and sanitation of the mess dining area salad bars, beverage bars, hot bars, condiment tables, self service bars, and galley steam tables. • Handle and dispose of all trash, food waste, and plastic waste in all food service spaces. • Maintain the cleanliness, sanitation, and de-scaling of the scullery, pots and pans machine and the cleanliness of all deep sink areas in food service spaces. • Maintain the cleanliness and sanitation of countertops. • Operate scullery and pots and pans equipment in order to sanitize all pans, dishware, silverware, and cooking utensils. • Wash cooking and baking gear in the galley and baking areas. • Assist in transferring hot and cold foods to all serving line and self service bars/tables. Assist in setting up the salad bar, hot bars, condiment tables, and galley steam tables.

19. Culinary Specialists • Food Service Attendants (FSA) cont’d: • Fill and maintain non-carbonated beverage dispensers, milk machines, soda machines, hot drink dispensing machines, and juice dispensers; including the cutting of dispensing tubes. • Set tables with napkin dispensers, salt and pepper shakers, sugar dispensers, and all condiments required for the meal served. • Maintain cleanliness and sanitation of all portable dispensing units. Fill all dispensing units for the dining tables and beverage bar areas. • Maintain cleanliness and sanitation of all mess gear cleaning equipment; mops, buckets, brooms. • Place and remove tablecloths and table linens in food service dining areas. Set table settings in wardroom and CPO dining areas. • Transfer and pick up dining linens from laundry. • Transfer and store mess deck and private mess china, silverware and trays.

20. Culinary Specialists • Food Service Attendants (FSA) cont’d: • Maintain cleanliness and sanitation of carpets and upholstery furniture. • Maintain the cleanliness and sanitation of all dining facility ice dispensing machines. • Prepare non-carbonated beverages and coffee for juice line dispensers. • Assist in setting up individual servings of breads, condiments, desserts, etc. • Assist the Master-at-Arms with the twice monthly inventory of the general mess dinnerware and silverware. • Operate and maintain the cleanliness of garbage grinders. • Maintain the cleanliness and sanitation of garbage and trash containers. • Load and unload consumable supplies for the food service facility. • Assist the Bulk Storeroom Custodian with stores rotation, store transfers to the galley and private messes, and general storeroom cleaning.

21. Culinary Specialists • Food Service Attendants (FSA) cont’d • Serve meals in flag and private messes. • Maintain general stateroom cleaning for the ranks 05 and above. This may include rack make-up, laundry transfer and pick up, and head facility cleaning. Additional cleaning requirements may be required for an embarked Flag and Commanding Officer. • Other duties as assigned by the Leading CS. • Food Service attendants assigned to the general and private mess should not be performing the following duties: • Preparation or production of food items in the galley unless in the capacity as CS striker training. • Operating, cleaning, and sanitizing any food preparation equipment. • Cleaning of knives used for food preparation and production. • Operation of plastic waste units, trash shredders/compactors, etc. (this does not apply to submarines).