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.