MOS 3381 Food Service Specialist

MOS 3381 Food Service Specialist

MOS Description

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 Officer Representatives to the Installation Contracting Office.

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This is an official U.S. Marine Corps websiteUpdated: April 30, 2020
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Click here to go to Certified Professional - Food Safety (CP-FS) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified Professional - Food Safety (CP-FS) is an intermediate-level certification for food safety professionals. The CP-FS is designed for individuals within the public and private sectors whose primary responsibility is the protection and safety of food. The exam for this credential assesses the knowledge of candidates in the areas of food microbiology, HACCP principles and regulatory and other food safety-related topics. To be eligible for the CP-FS credential, candidates must meet the criteria for either the degree track or the experience track. The degree track requires a bachelor's degree, plus experience for degrees not in food science or environmental health. The experience requirement requires a minimum of five years of experience plus passage of another food safety certification exam.
Click here to go to Certified Chef de Cuisine (CCC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Chef de Cuisine (CCC) certification validates a chef's working knowledge of culinary nutrition, food safety and sanitation, and supervisory management. The CCC certification shows employers that a Certified Chef de Cuisine has reached a benchmark of skills and culinary experience with high standards for food preparation. Candidates must meet academic and work experience requirements. Candidates must pass a written and practical exam.
Click here to go to Certified Culinarian (CC) COOL Snapshot page.

Renewal Period: 1 year

The American Culinary Federation (ACF), Certified Culinarian (CC) credential is aimed at an entry level culinarian within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items. All candidates must pass a written exam. All levels of ACF certification require candidates to be tested for practical skill proficiency. Practical exam scores are valid for one year.
Click here to go to Certified Culinary Educator (CCE) COOL Snapshot page.

Renewal Period: 5 years

The Certified Culinary Educator (CCE) credential is for an advanced-degree culinary professional who is working as an educator in an accredited postsecondary institution or military training facility. A CCE is responsible for the development, implementation, administration, evaluation and maintenance of a culinary arts or foodservice management curriculum. In addition, a CCE must possess superior culinary experience equivalent to a CCC or CWPC. Requirements also include two years as a Chef de Cuisine (chef in charge of food production in a foodservice operation supervising at least two full-time people) or two years as a working pastry chef, hold an associate's or a bachelor's degree in any discipline plus 120 hours in Education Development in Culinary Arts. Applicants must also submit a 45 to 60 minute video demonstrating teaching proficiency of the culinary arts in front of a live audience. Applicants must also pass an examination.
Click here to go to Certified Pastry Culinarian (CPC) COOL Snapshot page.

Renewal Period: 1 year

The American Culinary Federation (ACF), Certified Pastry Culinarian (CPC) certification is for entry level culinarians within a pastry foodservice operation who are responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods. CPCs demonstrate skills and culinary experience with high standards for food preparation and working knowledge of culinary nutrition, food safety and sanitation, and supervisory management. To obtain the CPC certification, candidates must meet the education requirement, work experience requirement, and mandatory course requirement. Candidates must also pass both a written exam and a practical exam.

Click here to go to Certified Sous Chef (CSC) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Foundation (ACF), Certified Sous Chef (CSC) is recommended for chefs who supervise shifts or stations in a foodservice operation. Equivalent job titles are sous chef, banquet chef, grade manager, first cook, a.m. sous chef and p.m. sous chef. Candidates must meet the minimum academic and work experience requirements. Candidates must pass the written and practical exams.



Click here to go to Certified Food and Beverage Executive (CFBE) COOL Snapshot page.

Renewal Period: 5 years

The American Hotel and Lodging Educational Institute (AHLA), Certified Food and Beverage Executive (CFBE) is an advanced-level food and beverage professional credential. The CFBE is aimed at professionals dedicated to the industry, can effectively manage employees, and understands how to successfully operate a food and beverage operation. Candidates for the CFBE are required to meet experiential requirements and must pass the exam.
Click here to go to Certified Decorator (CD) COOL Snapshot page.

Certified Decorator (CD). A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation. Candidates must have a minimum of four years (48 months) of verifiable decorating experience working in a commercial/retail bakery. Candidates must have verification of the Serv-Safe certification or completion of a sanitation course offered by a school, government agency or association. Candidates must also achieve a passing score on a one-day practical test administered by RBA. More information about the examination can be found on the certifying agency's website.
Click here to go to Certified Baker (CB) COOL Snapshot page.

Retail Bakers of America Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. Candidates must be able to demonstrate a basic knowledge of bakery sanitation, management, retail sales/merchandising and staff training.  Candidate must take and pass a written and practical exam.
Click here to go to Certified Culinary Administrator (CCA) COOL Snapshot page.

Renewal Period: 5 years

The American Culinary Federation (ACF), Certified Culinary Administrator (CCA) is an advanced credential for executive-level chefs responsible for the administrative functions of running professional food service operations. Candidates for the CCA demonstrate proficiency in culinary knowledge, human resources, operational management, and business planning. CCA candidates must meet educational, experiential, and training requirements. Candidates for the CCA are required to have a prerequisite ACF certification; eligible prerequisites are the Certified Chef de Cuisine (CCC), the Certified Executive Chef (CEC), or the Certified Executive Pastry Chef (CEPC). CCA candidates are required to submit a written narrative and pass exams.
Click here to go to Learn2Serve Food Protection Manager Certification Program COOL Snapshot page.

Renewal Period: 5 years

The 360training, Learn2Serve Food Protection Manager Certification is an intermediate-level food safety credential. Food Protection Managers supervise food and beverage professionals and help to maintain food safety. Learn2Serve Food Protection Manager Certification candidates must pass a food safety examination from an accredited certification provider as recognized by the Conference for Food Protection (CFP). The exam assesses foodservice employees on competencies relevant to the prevention of foodborne illness.
Click here to go to Certified Food Safety HACCP Manager (CFSHM) COOL Snapshot page.

Renewal Period: 5 years

The National Registry of Food Safety Professionals Certified Food Safety HACCP Manager (CFSHM) measures the level of food safety comprehension of workers in the retail and manufacturing industry who must follow HACCP plans. This certification is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food for human consumption. A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities. There are no education or experience requirements to sit for the exam.
Click here to go to Certified Food Protection Manager (CFPM) COOL Snapshot page.

Renewal Period: 5 years

The AboveTraining/State FoodSafety, Certified Food Protection Manager (CFPM) is an entry level certification designed to assess the knowledge, skills, and abilities of individuals who work within the foodservice and retail industries. Individuals who wish to obtain this certification must pass an exam which covers the safe storage, preparation, and service of food in the workplace.
Click here to go to Certified in Food Safety Supplier Audits (CFSSA) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified in Food Safety Supplier Audits (CFSSA) credential is a mid-level certification for professionals who are responsible for conducting foreign or domestic risk-based facility audits against internationally recognized food safety standards. CFSSAs mitigate risk, promote food safety, and support consumer confidence in the food supply. Candidates must meet education and experience eligibility requirements to earn the CFSSA. Candidates must also take and pass a written exam.
Click here to go to Certified in Comprehensive Food Safety (CCFS) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified in Comprehensive Food Safety (CCFS) credential is an intermediate-level certification for experienced food safety professionals. CCFSs manage and evaluate food safety plans, food facilities, and food production processes throughout the food supply chain; these professionals work in retail, manufacturing, food service distribution companies, and other food industry settings within the private sector. CCFSs conduct risk assessments, observe and train staff, assess physical facilities, and assure that corrective measures are implemented to control hazards and prevent foodborne illness. CCFSs demonstrate expertise in manufacturing and processing areas; serve in regulatory and oversight roles including, food safety management and compliance positions. Candidates must take and pass a written exam.
Click here to go to Certified Foodborne Outbreak Investigator (CFOI) COOL Snapshot page.

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified Foodborne Outbreak Investigator (CFOI) credential is an intermediate-level certification for food professionals who assess foodborne illness risks. CFOIs utilize environmental health principles and food safety knowledge in collaboration with outbreak response partners. Professionals who pursue the CFOI include Environmental Health Specialists, Food Safety Specialists, Epidemiologists, Public Health Officers, Health Inspectors, and Quality Assurance Managers. CFOIs identify contributing factors and antecedents to foodborne illness, implement control measures to prevent the spread of foodborne illness and protect the public from foodborne illness. Candidates must take a written exam.

COOL Bucks

See your installation Education Service Officer for credential exam information and coordinating instructions.

In Demand

This certification is considered in demand. The U.S. Department of Labor sponsored CareerOneStop's analysis indicates the certification is frequently mentioned in online job postings.

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GI Bill®

Reimbursement for exam fees has been approved for payment through the GI Bill.

Note: GI Bill approval data is updated quarterly. For the latest information, visit the WEAMS Licenses/Certifications Search page. Make sure to select "Both" in the LAC Category Type drop-down before searching.

Click to go to the external link for GI Bill licensing and certification information.

Some

Credential is related to some tasks associated with the duties of the rating (at least one critical task but less than 80%)

Most

Credential is directly related to most of the major duties associated with the rating (at least 80%)

Other

Credential is related to this military occupation, but is more advanced or specialized and therefore will likely require additional education, training, or experience

High

Highly attainable: Credential is related to the duties performed within the military occupation, the minimum education requirement = HS or less and/or minimum experience = 2 years or less experience and no additional requirements.

Medium

Moderate ease of attainment: Credential is related to the duties performed within the military occupation, the minimum education requirement = Associate's and/or prerequisite and/or minimum experience = more than 2 years and less than 10 years of experience.

Low

May be difficult to attain: Credential is related to the duties performed within the military occupation, the minimum education requirement is a Bachelor's degree, and/or minimum experience is 10 or more years.

Most – Tasks in these careers match most duties of the military job or specialty (approximately 80% or greater)
Some – Tasks in these careers match some duties of the military job or specialty (greater than 20% but less than 80%)
Bright Outlook – new job opportunities are very likely in the future for this job

Registered Apprenticeship

An apprenticeship program is registered with the U.S. Department of Labor. Go to the Apprenticeship Finder and enter career path or location to find apprenticeship opportunities.

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This credential has been accredited by:
This credential has been accredited by: