Coast Guard Auxiliary 5th Northern AUXCHEF PROGRAM

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Coast Guard Auxiliary 5th NorthernAUXCHEF
PROGRAM
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Welcome to the Introduction to the 5NR AUXCHEF
Program

• Thanks for your interest in learning about this
  exciting new Auxiliary Program.
• This presentation will
• Give overview of this new program and
• Answer questions about the program.
• Interested Auxiliarists may sign up by contacting
  CDR Tredinnick.

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What is the AUXCHEF Program?
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History of the AUXCHEF Program

• One Auxiliarists idea in New York, after 9/11.
• To support and relief the active duty CG
• Pilot Program in 1SR.
• Approved as national Pilot Program at NACON in
  2006.
• 5th Northern will graduated its first class in
  November 2008.
• AUXCHEFS have already assisted at a number of
  Changes of Command, at several Stations and VIP
  events throughout the Coast Guard.

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What does the AUXCHEF Program do?

• Allows Auxiliarists another means to contribute
  to Coast Guard activities and meet Coast Guard
  needs.
• Provides simple Food Services training.
• Provides assistance and relief for CG cooks (FSs)
  by
• Working in the Station or cutter galleys and
• Assisting with receptions and other special events

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Benefits of the AUXCHEF Program to the Auxiliary

• Great for recruiting and retention.
• Provides new tasks for Auxiliarists to learn.
• Builds positive relationships with the Coast
  Guard
• Relieve Coasties for other tasks and training
  and
• Help with morale and well-being of Coasties.
• Good Public Relations inside and outside of the
  Coast Guard.

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Qualifications to be an AUXCHEF

• Must have a desire to help.
• Must have OS status.
• Cooking experience NOT a requirement.
• Must be crew qualified for future augmentation on
  cutters.

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Becoming an AUXCHEF

• Training by AUXCHEF Instructors and Coast Guard
  FSs.
• Certification upon successful completion.
• Get necessary shots.
• Station CO and FS as well as AUXCHEF Chair select
  members to assist and determine the level of
  help.
• Certified Auxiliarists may assist on land and
  water (crew qualified).
• Looking for a cadre to support Stations and
  TRACEN Cape May.

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AUXCHEF Training

• 2 8-hour training sessions
• Classroom and hands-on
• At a Coast Guard station.
• Given by an AUXCHEF instructor and station FS.
• First AUXCHEF Class to be held in Nov 2008 at STA
  A/C.
• Contact CDR Tredinnick to reserve a spot.

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Session One

• Discussion of the AUXCHEF Program
• AUXCHEF structure
• Galley and FS structure chain
• Safety and sanitation
• Nutrition and menu planning and
• Administrative issues.

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Session Two

• Galley Walk-Through
• Instruction on basic cooking skills equipment
• Plan and prepare meal for Station personnel and
  fellow students
• Serve the meal and
• Candidate MUST demonstrate basic cooking skills.

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Certification as AUXCHEF

• All Candidates who complete the Training Program
  will be awarded a Certificate and Other Items.
  They will then be ready for assignments.

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Getting to work

• Stations will contact the AUXCHEF chair
  requesting assistance.
• AUXCHEF will ask for volunteers and make
  assignments and other arrangements.
• Assignments might be a couple of days or up to a
  week.
• There may or may not be reimbursable orders.
• The uniform will be ODUs. AUXCHEF ball caps may
  be purchased.
• Time will be reported on 7030s.
• Additional training may be available in the
  future.

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Thank you for your interest in the Coast Guard
Auxiliary 5th NorthernAUXCHEF PROGRAM

• For additional information contact
• CDR Glena Tredinnick [phone] or
• Glena.T.Tredinnick_at_uscg.mil