1. Responsibilities of a Senior First Cook/Food Operations Sergeant/OJT Supervisor.
Responsibilities of a senior first cook or food operations sergeant may include the
following:
a.
Determine which tasks are to be done. Which are critical and need to be prioritized?
b. Determine the time required to do each task. Tasks will normally require different times
to be performed.
c. Decide who will perform a task. Each soldier performs at his/her own pace. Each has
his/her own level of skill. You must know your soldiers. You must assign each soldier a task,
rotate him or her, and inform them of their duties. You will need to determine the feeding
requirement based on projected headcount and ensure you have adequate personnel available.
There may be times when you will have to coordinate with other units for assistance when
feeding their personnel.
d. Ensure documentation in the Army Food Management Information System (AFMIS) is
completed IAW AR 30-1 and the End User Manual. Provide a work schedule for your
personnel. The goal for scheduling personnel is to try to work them no more than 40 hours per
week, giving each soldier an equal amount of work and experience.
e.
Monitor your personnel to ensure they perform to standard.
f.
Coordinate supplies and (when in the field), fuel and PMCS of equipment.
2. Daily Meetings and OJT. Conduct daily meetings with your personnel and set up an
effective on-the-job training program that will help you in accomplishing your duties.
a. Daily meetings do not necessarily need to be long. You should communicate what is
coming up in the future, what is needed, and what is expected. Daily meetings will allow you to
resolve problems constructively.
b. On-the-job training program will assist you in identifying who needs training.
It sets newly assigned personnel on the right track, giving them confidence in completing the
assigned tasks.
3. Factors in Foodborne Illness. The eight most frequently cited factors involved in outbreaks
of foodborne illness are
a. Failing to refrigerate foods properly.
b. Failing to heat or cook foods thoroughly.
c. Preparing foods too far in advance of serving.
d. Using raw or contaminated ingredients in foods that receive no further cooking.
QM 6322
4-2
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