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An Introduction to
The Coast Guard Auxiliary
AUXCHEF Program
An Introduction to
The Coast Guard Auxiliary
AUXCHEF Program
Presented by:
AUXCHEF ProgramNational Department of Personnel
March 2009
Presented by:
AUXCHEF ProgramNational Department of Personnel
March 2009
What is theAUXCHEF Program?
What is theAUXCHEF Program?
Benefits of theAUXCHEF Program
Benefits of theAUXCHEF Program
To the Auxiliary:Helps with recruiting and retentionTeaches new tasks and skillsProvides good public relations
To the Gold Side:Relieves Coasties for other tasks and
trainingImproves moral and well-being of Coasties
To the Auxiliary:Helps with recruiting and retentionTeaches new tasks and skillsProvides good public relations
To the Gold Side:Relieves Coasties for other tasks and
trainingImproves moral and well-being of Coasties
Goals of theAUXCHEF Program
Goals of theAUXCHEF Program
To support the Gold Side Relieve cooks at small boat stations
and on cutters Provide training to CG cooks Provide assistance at VIP events Support emergency responses
To support the Gold Side Relieve cooks at small boat stations
and on cutters Provide training to CG cooks Provide assistance at VIP events Support emergency responses
QualificationsQualifications Desire to help the Coast Guard Cooking experience is not a
requirement Hepatitis “A” shots Crew qualified for future augmentation
on cutters TCT training - every 2 years (8 hr.) Time to augment - assignment can
range from one meal to several days
Desire to help the Coast Guard Cooking experience is not a
requirement Hepatitis “A” shots Crew qualified for future augmentation
on cutters TCT training - every 2 years (8 hr.) Time to augment - assignment can
range from one meal to several days
Becoming anAUXCHEF
Becoming anAUXCHEF
Training by AUXCHEF Certified Instructors
18-22 hour course based on FS3 curriculum
Certification upon successful completion Annual sanitation and advanced training
Volunteer for Duty Unit CO, FS and AUXCHEF Chair will
determine the level of help needed and select members to assist
Training by AUXCHEF Certified Instructors
18-22 hour course based on FS3 curriculum
Certification upon successful completion Annual sanitation and advanced training
Volunteer for Duty Unit CO, FS and AUXCHEF Chair will
determine the level of help needed and select members to assist
General IssuesGeneral Issues Requests for assistance
Unit will request assistance thru the AUXCHEF Chair
AUXCHEF Chair will ask for an AUXCHEF in that area and will make the assignment
Berthing and meals usually provided by unit
Orders Type of orders depends on unit
– Non-Reimbursable Orders– Reimbursable Orders
- Usually Gas only for trips over 50 miles
Requests for assistance Unit will request assistance thru the
AUXCHEF Chair AUXCHEF Chair will ask for an AUXCHEF in
that area and will make the assignment Berthing and meals usually provided
by unit Orders
Type of orders depends on unit– Non-Reimbursable Orders– Reimbursable Orders
- Usually Gas only for trips over 50 miles
Uniforms ODU or working blues For VIP Events: white chef coat, black
pants and black shoes Shots can be arranged at CG clinics Copies of AUXCHEF Certificates given
to DIRAUX for placement in member files
Uniforms ODU or working blues For VIP Events: white chef coat, black
pants and black shoes Shots can be arranged at CG clinics Copies of AUXCHEF Certificates given
to DIRAUX for placement in member files
Report Time forAUXDATA
Report Time forAUXDATA
Report on 7030 (Mission Activity Report)
Use 07D - CG Operational Support: Other Missions
Report travel time on 7029 (Member Activity Log)
Submit forms to FSO-IS and send copies to AUXCHEF Chair
Report on 7030 (Mission Activity Report)
Use 07D - CG Operational Support: Other Missions
Report travel time on 7029 (Member Activity Log)
Submit forms to FSO-IS and send copies to AUXCHEF Chair
AUXCHEF TrainingCurriculum
AUXCHEF TrainingCurriculum
Training is a 18-20 hour class consisting of class room and hands-on training
Based on the curriculum for an FS3 Striker Course
At a Coast Guard Station and in a Coast Guard Galley
Class size varies, but no more than 16 students
Training is a 18-20 hour class consisting of class room and hands-on training
Based on the curriculum for an FS3 Striker Course
At a Coast Guard Station and in a Coast Guard Galley
Class size varies, but no more than 16 students
AUXCHEFCourse Outline
AUXCHEFCourse Outline
Overview of AUXCHEF Program Tools and Equipment
Various types of galley equipment Knife Skills
Safety and Sanitation Safe food handling and preparation Personal hygiene Safety in the workplace Knife maintenance
Overview of AUXCHEF Program Tools and Equipment
Various types of galley equipment Knife Skills
Safety and Sanitation Safe food handling and preparation Personal hygiene Safety in the workplace Knife maintenance
Introduction to Food Preparation Basic cooking principals Introduction to recipes and recipe
conversions Basic cutting techniques
Hands-On Meal Preparation and Serving
Working in teams: plan, prepare and serve a meal for the unit and guests
Introduction to Food Preparation Basic cooking principals Introduction to recipes and recipe
conversions Basic cutting techniques
Hands-On Meal Preparation and Serving
Working in teams: plan, prepare and serve a meal for the unit and guests
For More InformationFor More Information
ContactRon Ellis, Branch Chief –
AUXCHEF Atlantic [email protected]
Russ Venti, Branch Chief – AUXCHEF Pacific [email protected]
ContactRon Ellis, Branch Chief –
AUXCHEF Atlantic [email protected]
Russ Venti, Branch Chief – AUXCHEF Pacific [email protected]
Come Aboard, Become an
AUXCHEF
Come Aboard, Become an
AUXCHEF
