Organization of the
General Mess
- CS1(SS) FOSTER
Learning Objectives
Explore the organizational structure of
Navy general messes
 Explain each person’s role
 Explain each person’s responsibilities
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Organizational Structure
Commanding Officer (CO)
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The Commanding Officer bears overall responsibility for
administration of the general mess.
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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.”
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Executive Officer (XO)
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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
Medical Dept. Representative (MDR)
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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 P5010-1.
Supply Officer (SUPPO)
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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.
Food Service Officer (FSO)
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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.
Leading Culinary Specialist (LCS)
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The senior enlisted assigned to the food service division and is
responsible to the FSO for the proper functioning of the division.
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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
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Leading Culinary Specialist (LCS)
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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)
Culinary Specialists
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Galley Watch Captain (GWC): carries out the daily routine of work in
the galley.
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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.
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Culinary Specialists
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Record’s Keeper: maintains all food service related
forms and documents issues, receipts and inventories
via the Food Service Management (FSM) system.
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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.
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Culinary Specialists
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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.
Culinary Specialists
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Cashier:
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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
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agent.
Culinary Specialists
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Cash Collection Agent (CCA): audits all headcount and cash
sales forms for accuracy and checks all cash drops for deposit
with DISBO.
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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.
Culinary Specialists
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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
Culinary Specialists
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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).
Culinary Specialists
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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.
Culinary Specialists
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Food Service Attendants (FSA) cont’d:
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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.
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Culinary Specialists
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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.
Culinary Specialists
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Food Service Attendants (FSA) cont’d
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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.
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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).