The following accounts of the Mission and Organization of the Food Service Division, 3084th Support Squadron, 3084th Aviation Depot Group, Stony Brook Air Force Station are abstracted from the declassified Historical Reports of that Group from 1 Jan 1956 to 31 December 1959.

 

FOOD SERVICE DIVISION - MISSION AND ORGANIZATION

 

(1 Jan - 30 June 1956)

 

MISSION

 

            The Food Service Officer procures, prepares and serves to authorized personnel, attractive, palatable and nutritionally adequate meals which are properly apportioned. He supervises all phases of subsistence which are involved in providing food for all authorized personnel, preventing waste and insuring cooperation among all persons connected with Food Service. He conducts sufficient training within the Division to assure continuously high standards of personnel utilization, efficiency within the Division and among Division personnel.


ORGANIZATION

 

            The Food Service Division was assigned within the responsibility of the Commander, 3O84th Support Squadron, and was under the supervision and control of the Director of Materiel.

 

            The Division was under the management of the Food Service Officer, authorized rank of Chief Warrant Officer (CWO), AFSC 62000.  Five (5) Branches were operated within the Division under the supervision of an NCOIC, authorized in Grade E-7, AFSC 62270, as shown below:

 

                                                    Supply

                                                    Meat Cutting

                                                    Food Preparation

                                                                     Baking

                                                                     Food Service Attendants

 

            Food Service Division personnel have been cross-trained into other phases of the Food Service Career Field in order that all job assignments may be efficiently performed, and to insure that the absence of any particular individual will not hinder the overall efficiency.  All personnel assigned possess medical food handlers certificates. Medical examinations were conducted frequently for all personnel.

 

(1 July - 31 December 1956)

MISSION

            The Food Service Officer procures, prepares and serves to authorized personnel, attractive, palatable and nutritionally adequate meals which are properly apportioned. He supervises all phases of subsistence which are involved in providing food for all authorized personnel, preventing waste and insuring cooperation among all persons connected with Food Service. He conducts sufficient training within the Division to assure continuously high standards of personnel utilization, efficiency within the Division and among Division personnel.

ORGANIZATION

            The Food Service Division was assigned within the responsibility of the Commander, 3084th Support Squadron, and was under the supervision and control of the Director of Materiel.

            The Division was under the management of the Food Service Officer, authorized rank of Chief Warrant Officer (CWO), AFSC 62000. Five (5) Branches were operated within the Division under the supervision of an NCOIC, authorized in Grade E-7, AFSC 62270, as shown below:

                                                    Supply

                                                    Meat Cutting

                                                    Food Preparation

                                                                     Baking

                                                                     Food Service Attendants

 

            Food Service Personnel have been cross-trained into other phases of the Food Service Career Field in order that all job assignments may be efficiently performed, and to insure that the absence of any particular individual will not hinder the overall efficiency.

 

            All personnel assigned possessed medical food handlers certificates. Medical examinations were conducted frequently for all personnel.  Food Service Officers during this period were 1st Lt Peter N Micale, who was reassigned on 7 August 1956 to Special Weapons Supply Division, and WOJG John J Daily, who moved up from Assistant Food Service Officer to fill the vacancy.

 

(1 Jan - 30 June 1957)

MISSION

            The Food Service Officer procures, prepares and serves to authorized personnel, attractive, palatable and nutritionally adequate meals which are properly apportioned.  He supervises all phases of subsistence which are involved in providing food for all authorized personnel, preventing waste and insuring cooperation among all persons connected with Food Service.  He conducts sufficient training within the Division to assure continuously high standards of personnel utilization, efficiency within the division and among division personnel.

ORGANIZATION

            The Food Service Division was assigned within the responsibility of the Commander, 3084th Support Squadron, and was under the supervision and control of the Director of Materiel.

            The division was under the management of the Food Service Officer, authorized rank Officer (W0), AFSC 62000.  Five branches were operated within the division under the supervision of an NCOIC, authorized in Grade E-7, AFSC 62270, as shown below:

                        Supply
                        Meat Cutting
                        Food Preparation
                        Baking
                        Food Service Attendants

            Food Service Division personnel have been cross-trained into other phases of the Food Service Career Field in order that all job assignments may be efficiently performed, and to insure that the absence of any particular individual will not hinder the over-all efficiency.

            All personnel assigned possessed medical food handlers certificates. Medical examinations were conducted frequently for all personnel. Food Service Officer during this entire period was WO John J. Daily.

(1 July - 31 December 1957)
 

MISSION

            The Food Service Officer procures, prepares and serves to authorized personnel, attractive, palatable and nutritionally adequate meals which are properly proportioned. He supervises all phases of subsistence which are involved in providing food for all authorized personnel, preventing waste and insuring co-operation among all persons connected with Food Service.  He conducts sufficient training within the division to assure continuously high standards of personnel utilization, efficiency within the division and among division personnel.

ORGANIZATION

            The Food Service Division is assigned within the responsibility of the Commander, 3084th Support Squadron, and is under the supervision and control of the Director of Materiel.

            The division is under the management of the Food Service Officer, CWO (W-1) John J. Daily, authorized rank officer (WO), AFSC 62000.  The five branches, as shown below, are operated within this division under the supervision of an NOIC, T/Sgt. Charles F. Spence, authorized in grade E-7, AFSC 62270:

                        Supply
                        Meat Cutting
                        Food Preparation
                        Baking
                        Food Service Attendants

            The Food Service Division personnel have been cross-trained into other phases of the Food service Career Field in order that all job assignments may be efficiently performed, and to insure that the absence of any particular individual will not hinder the overall efficiency.

            Medical examinations were conducted frequently for all personnel, even though all personnel assigned to this division possessed Medical Food Handlers Certificates.

(1 Jan - 30 June 1958)

MISSION

            The Food Service Officer procures, prepares and serves food to personnel of the Station.  He supervises all phases of subsistence and conducts training within the Division to insure high standards of personnel utilization.

ORGANIZATION

            The Food Service Division was assigned under the supervision of the Director of Materiel.

            The Division was under the management of the Food Service Officer CWO (W2) John J. Daily, USAF, authorized rank of (WO), AFSC 62000. Five branches were operated within the Division under the supervision of an NCOIC:

                        Supply
                        Meat Cutting
                        Food Preparation
                        Baking
                        Food Service Attendants

            Food Service Division personnel have been cross trained in other phases of the Food Service Career Field in order that all job assignments could be efficiently performed, and to insure that the absence of any particular individual would not hinder the overall efficiency.

            All personnel assigned to this Division possess Medical Food Handlers Certificates. Medical examinations were conducted frequently for all personnel.