LESSON 5
RESPONSIBILITIES OF SENIOR FIRST COOK/FOOD OPERATIONS SERGEANT
Critical Tasks: 101-524-3107; 101-524-3254; 101-524-3278
OVERVIEW
LESSON DESCRIPTION:
This lesson was designed to provide soldiers in the Food Service Specialist Basic
Noncommissioned Officer Course (BNCOC) with information on the responsibilities of a Senior
First Cook/Food Operations Sergeant and the principles, problems, and corrective measures
associated with supervising and training subordinates.
TERMINAL LEARNING OBJECTIVE:
ACTION:
Students will identify the responsibilities of a Senior First Cook/Food
Operations Sergeant and the principles, problems, and corrective measures
associated with supervising and training subordinates.
CONDITION:
In a self-study environment.
STANDARD:
To demonstrate competency of this task, you must achieve a minimum score of
70 percent on the subcourse examination..
REFERENCES The material contained in this lesson was derived from the following
publications: FM 10-23 (Basic Doctrine for Army Field Feeding and Class I
Operations Management) and FM 10-23-2 (Tactics, Techniques, and
Procedures for Garrison Food Preparation and Class I Operations
Management)
INTRODUCTION
How important are your daily tasks? What you do and how you accomplish your tasks are
critical to the successful operation of the dining facility. Your diners depend on your ability to
manage the personnel on your shift. Your responsibilities may include the following:
QM 6322
5-1
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