Manages and directs services programs, operations, and retail operations. Supervises and works in appropriated fund (APF) food service activities; lodging activities; recreation, fitness, and sports programs; linen exchange operations; mortuary affairs programs; honor guard teams; and services readiness programs. Operates and supervises automated information management systems.

Perform duties as assistants in the prevention and treatment of disease and injury; including first aid and preventive medicine procedures; assist with physical examinations; provide patient care and the administration of medicinals and parenteral solutions; perform general laboratory, pharmacy and other patient support services; assist in the administrative supply and accounting procedures within medical departments ashore, afloat and with the Marine Corps; instruct medical and non-medical personnel in first aid, self aid, personal hygiene and medical records maintenance and assist in the transportation of the sick and injured; assist in the maintenance of environmental health standards; be prepared to assist in the prevention and treatment of chemical, biological and radiological (CBR) casualties and other contingencies; senior hospital corpsmen perform supervisory, technical, planning and management functions in support of medical readiness and quality health care delivery; In addition to their general assignments, hospital corpsmen trained as technicians perform specialized functions within the operational forces, clinical specialities, administrative departments and may be assigned independent of a medical officer.

Culinary Specialist (CS) operate and manage Navy messes and living quarters established to subsist and accommodate Naval personnel; estimate quantities and kinds of foodstuffs required; assist Supply Officer in ordering and stowage of subsistence items and procurement of equipment and mess gear; check delivery for quantity and assist medical personnel in inspection for quality; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; maintain records of financial transactions and submit required reports; and maintain, oversee, and manage quarters afloat and ashore.

Perform clerical and administrative duties, including typing and filing; prepare and route correspondence and reports; maintain records, publications, and service records; counsel officer personnel on administrative matters; perform administrative support for shipboard legal proceedings and maintain shipboard legal files; conduct reporting/detaching, and required retention related interviews; and serve as office managers.