Auxiliary Culinary Assistant

What does the fully qualified AUXCA do?

• Provide culinary assistance to Active Duty at a small boat station (like Station Oak Island)
• Work with Active-Duty Culinary Service Workers (CS) at larger CG Dining Facilities
• Provide Food Service assistance for Auxiliary events.
• Cover special VIP events for Active Duty and/or Auxiliary.
• Serve in the galley of a cutter.

What's required to become AUXCA qualified?

• A desire to serve.
• A desire and capacity to learn new skills. 
• A passion for following procedure regarding food safety and sanitation.
• The time to be involved at least a minimal amount (12 hours a year)
• NOTE - Cooking experience is NOT required.

What's the process of becoming AUXCA qualified? 

• Complete an 18-hour AUXCA class - offered from time to time around the district.
• Take the Introduction to Risk Management Class available on the Auxiliary Learning web site.
• Be current with the Mandated Training Courses (MANTR)
• Complete an annual on-line sanitation course.
• Have a routine medical screening by a CG Medial Officer or a Private Physician
• Have a Hepatitis A shot series (2 shots, 6 months apart)
• Have a TB test. 
• Completion of the AUXCA PQS (Performance Qualification Standard)

What about other costs and issues?

• Uniforms - AUXCAs normally wear ODUs with member devices while working in a CG Dining Facility   VIP event and some larger facilities may require chef whites.
• Personal travel costs - AUXCA members may be funded for travel.  However, berthing is often available at stations and meal will be provided while working.

What are the rewards? 

• Knowing that you have provided a good, wholesome, well-prepared meal to Active-Duty members, your fellow Auxiliarists, or even members of the general public is the primary reward. 

•   Contact your SO-CA (via AUXDIRECTORY) and let her or him know you are willing to serve.