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MISSION: The United Coast Guard Auxiliary Food Services Program (AUXFS) provides certified trained Food Service Specialists to support the Culinary Services of the U.S. Coast Guard. Auxiliary Food Services operates within the guidelines and requirements established by the U.S. Coast Guard by providing culinary backup and supplemental support to U.S. Coast Guard galleys and U.S. Coast Guard Cutter galleys (both in-port and underway).

  



Training Requirements for Food Service

The Performance Qualification Standards (PQS) are a series of tasks that must be performed by the AUXFS and signed off by a "Qualified" AUXFS and/or a unit FSO (CS2 and above).  These tasks are similar to those required of an CS3 Striker candidate.  ALL TASKS MUST BE COMPLETED. 

A completion of Basic AUXFS Class with a minimum of 18 hours of instructions, including sanitation course by a qualified AuxFS instructor.

Introduction to Risk Management (IRM) - As of January 2020, TCT requirements were removed and IRM placed in this field for recording the one-time completion of this mandatory course. 

Basic Health Screening Guidelines

  • You MUST receive a Medical Personnel Screening from a Coast Guard Medical Officer or a licensed personal Medical provider to clear that you are safe to handle food service responsibilities.  
  • Initially Vaccinated against Hepatitis A shoot from a Coast Guard Clinic or a Personal Medical Provider.  AND a Booster vaccination shoot is required after 6-12 months of initial vaccination and proof thereof will be submitted to their appropriate AUXFS officer. 
Food Preparation Task

  • A-01 Scale 3 recipes to change number of servings.
  • A-02 Perform the following cutting techniques: Dice, Mince, Chop and Slice. 
  • A-03 Cook two items from an approved menu.
  • A-04 Prepare brewed coffee.
  • A-05 Cook at least one of the following meats using the dry heat method. 
  • A-06 Cook at least one of the following meats using the moist heat method.
  • A-07 Prepare one soup, either thick or thin.
  • A-08 Prepare eggs "Cooked to Order" using each technique as Easy-over, Scrambled, Omelet.
  • A-09 Prepare items for chilled salad bar.
  • A-10 Prepare one cooked salad.
  • A-11 Cook a fresh and frozen vegetable product.
  • A-12 Cook a pasta, potato or rice product.
  • A-13 Prepare a dessert using a mix or refrigerated product.
  • A-14 Set up the serving line.
Tools and Equipment

  • B-01 Maintain safe serving temperatures in steam table and chilled salad bar.
  • B-02 Sharpen a knife
Safety and Sanitation
  • C-01 Store and Label leftovers correctly.
  • C-02 Clean and Sanitize food and non-food contact surfaces within mess and galley.
  • C-03 Demonstrate correct hand washing process.
  • C-04 Health Certification, per ALCOAST 300/15.
* A minimum of 12 Hours of AUXFS duty in service to the Coast Guard (NOT Auxiliary) per calendar year is required to maintain your qualification 

* These hours are Coast Guard Operational Support hours and are submitted on 7030H forms as 07D and appropriately recorded in AUXDATA.  "AUXFS DUTY" and location/details must be included in the remarks section in the 7030H forms to insure proper entry in AUXDATA.  A failure to compete minimum hours will result in the revocation of AUXFS certification and removal of certification in AUXDATA.   

Food Service PQS Form

Auxiliary Food Service Manual 

AUXFS ADSO-FS and SO-FS Job Description

AUXFS DSO-FS Job Description

AUXFS Promotional Poster