An Introduction to The Coast Guard Auxiliary AUXCHEF Program

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An Introduction toThe Coast Guard
AuxiliaryAUXCHEF Program

• Presented by
• AUXCHEF Program
• National Department of Personnel
• March 2009

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What is theAUXCHEF Program?
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Benefits of theAUXCHEF Program

• To the Auxiliary
• Helps with recruiting and retention
• Teaches new tasks and skills
• Provides good public relations
• To the Gold Side
• Relieves Coasties for other tasks and training
• Improves moral and well-being of Coasties

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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

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Qualifications

• 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

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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

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General 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

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• 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

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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

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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

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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

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• 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

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For More Information

• Contact
• Ron Ellis, Branch Chief AUXCHEF Atlantic
  raegraph_at_msn.com
• Russ Venti, Branch Chief AUXCHEF Pacific
  RussVenti_at_Gmail.com

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Come Aboard, Become an AUXCHEF