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The Navy Food, Restaurant and Lodging community helps define the quality of everyday life for servicemembers. From preparing food to managing living quarters, they gain experience far beyond what’s typical in the hospitality and food service industry. Some responsibilities may include:
Find yourself preparing a gourmet feast for leaders of other nations. Gather your crew on the ship’s flight deck for an impromptu barbecue. Present your signature dish to hundreds of dinner event guests. Whether you’re serving fellow servicemembers on a ship, submarine, or shore, your work will be challenging, engaging and appreciated.
Some additional responsibilities include:
Navy Food, Restaurant and Lodging personnel serve everywhere the Navy goes – including on ships afloat and shore-based installations. Typically, duties are performed as part of a team and can be both physically and mentally challenging.
Serving part-time as a Reservist, your duties will be carried out during your scheduled drilling and training periods. During monthly drilling, Food, Restaurant and Lodging professionals in the Navy Reserve typically work at a location close to their homes.
For Annual Training, they may serve anywhere in the world, whether on a ship at sea or bases and installations on shore.
Take a moment to learn more about the general roles and responsibilities of Reservists.
Upon completion of initial 7–9 week Recruit Training (known as Boot Camp), those pursuing a Food, Restaurant and Lodging position report to Fort Lee, Va., where they receive formal Navy technical training at “A” School for 9 weeks. Here, they develop an understanding of food preparation, nutrition and dining service in preparation for their first assignment.
Promotion opportunities are regularly available but competitive and based on performance. It’s also important to note that specialized training received and work experience gained in the course of service can lead to valuable credentialing and occupational opportunities in related fields, including Certified Food Executive (CFE).
Most of what you do in the Navy Reserve is considered training. The basic Navy Reserve commitment involves training a minimum of one weekend a month (referred to as drilling) and 2 weeks a year (referred to as Annual Training) – or the equivalent of that.
Food, Restaurant and Lodging specialists in the Navy Reserve serve in an Enlisted role. Before receiving the ongoing professional training that comes with the job, initial training requirements must be met.
For current or former military Enlisted servicemembers: Prior experience satisfies the initial Recruit Training requirement – so you will not need to go through Boot Camp again.
For those without prior military experience: You will need to meet the initial Recruit Training requirement by attending Boot Camp for 7–9 weeks in Great Lakes, Ill. This training course will prepare you for service in the Navy Reserve and count as your first Annual Training.
Beyond offering access to professional credentials and certifications, Navy technical and operational training in the field of Food, Restaurant and Lodging can translate to credit hours toward a bachelor’s or associate degree through the American Council on Education. You may also continue your education through opportunities like the following:
A high school diploma or equivalent is required to become an Enlisted Sailor in the Food, Restaurant and Lodging field in the Navy. Those seeking a Culinary Specialist (CS) position must be good team workers and enjoy working with people. Good arithmetic and verbal skills, creative ability and an interest in nutrition and culinary arts are also helpful. Citizenship requirements may vary.
General qualifications may vary depending upon whether you’re currently serving, whether you’ve served before or whether you’ve never served before.