Military Sealift Command and Surface Rescue Swimming Program

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Military Sealift Command is looking for skilled culinary professionals to work in our fleet kitchens. MSC is proud to offer our staff of CIVMARs well-rounded balanced meals while the ship is underway. These cooks will need to be able to prepare substantial food in large quantities for the men and women working onboard our ships.

THE POSITIONS THAT WE PLAN TO HIRE FOR EXTERNALLY ARE:
Chief Steward
Steward Cook
Chief Cook
2nd Cook
Cook/Baker
Assistant Cook

If you are a culinary professional either civilian or military, please review the below chart to see which positions your skills and experiences would apply.

MSC	MILITARY	AMERICAN CULINARY FEDERATION
Chief Steward	E-7/8/9#	Certified Executive Chef *** #
Steward Cook

Chief Cook	E-6#	Chef De Cuisine*** #

Cook/Baker	E-5	Certified Working Pastry Chef ***
		Pastry Culinarian ***

2nd Cook	E-4	Sous Chef ***

Assistant Cook	E-3	Certified Culinarian***
*** All applicants must obtain all requirements as specified in www.acfchefs.org and will have a Valid ACF Certification Card and Certificate from the American Culinary Federation. Packages submitted for hire must include a copy of the applicant’s certification card and certificate. # All applicants must successfully pass the Food Service Management Course to be hired as a permanent Chief Steward, Steward Cook, or Chief Cook

American Culinary Federation Course Costs can be downloaded here.
Information on the American Culinary Federation certificate levels can be obtained by visiting www.acfchefs.org.
For more information on ServSafe principles can be obtained by visiting www.servsafe.com.

FORMER MILITARY EQUIVALENCY TO MSC POSITIONS

MSC Position	Military Equivalency
Chief Steward	Master Chief (E-9), Senior Chief (E-8). Must have successfully completed the Navy’s Food Service Administration School and obtained the NEC 3529 within the last five years; successfully completed a minimum of one sea tour (onboard ship) as a Leading Culinary Specialist (C/S) for 3 consecutive years; promotion package must include DD-214, 3 years of military evaluations detailing the duties and responsibilities during his/her tour as a Leading Culinary Specialist at sea, and NAVPERS 1070/606 documenting the NEC 3529 if not already documented on the DD-214; must have managed a minimum of 50 personnel.

Steward Cook	Chief Petty Officer (E-7). Must have successfully completed the Food Service Administration (NEC 3529) or General Mess Operations/Advanced Food Preparation Course (NEC 3527) within the last five years; successfully completed a minimum of one sea tour (onboard ship) as a Leading C/S or as an Assistant to the Leading C/S for 3 consecutive years with duties in food production; promotion package must include DD-214, 3 years of military evaluations detailing the duties and responsibilities during his/her tour as a Leading C/S or Assistant Leading C/S, and NAVPERS 1070/606 documenting completion of two of the above courses if not already documented on the DD-214; must have managed a minimum of 25 personnel.

Chief Cook	1st Class Petty Officer (E-6). Must have successfully Completed the Navy’s General Mess Operations/Advanced Food Preparation Course and obtained the NEC 3527 Within the last five years; successfully completed the Navy’s Food Service Records and Returns Course; successfully completed a minimum of one sea tour (onboard ship) as a Galley Supervisor or Watch Captain; promotion package must include DD-214, 4 years of military evaluations detailing duties and responsibilities as a Galley Supervisor or Watch Captain and NAVPERS 1070/606 documenting the NEC 3527 if not already documented on the DD-214; must have a minimum of 3 consecutive years in food production; must have supervised a minimum of 15 personnel.

Cook/Baker	2nd Class Petty Officer (E-5). Must have successfully Night Cook/Baker Completed the Navy’s General Mess Operations/Advanced Food Preparation (NEC-3527) or Private Mess Operations/ Advanced Food Preparation (NEC-3525) within the last Five years; successfully completed one sea tour (onboard Ship) as a baker/supervisor; promotion package must Include DD-214, 4 years of military evaluations detailing duties and responsibilities as a baker/supervisor and NAVPERS 1070/606 documenting the NEC 3527 or 3525. If not already documented on the DD-214; must have a minimum of 2 consecutive years in baking; must have supervised a minimum of 5 personnel.

2nd Cook	3rd Class Petty Officer (E-4). Must have a honorable 2nd Cook/Baker discharge from the military with a RE-R1 Reenlistment Code (preferred reenlistment); promotion package must include 2 years of military evaluations detailing shipboard assignment in food production.

Assistant Cook	(E-3). Must have a honorable discharge from the military Assistant Cook with a reenlistment code other than RE-R4; promotion package must include 1 year of military evaluations Detailing shipboard assignment in food production.