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Information on AuxCHEF
What is the AUXCHEF Program?
The AUXCHEF (Auxiliary Chef) Program is a National Auxiliary Program designed by COMO Dante Laurino (1SR) to provide trained Auxiliarists to fill-in at Small Boat Stations or on cutters to relieve FSs. The program allows FSs to attend training, take leave, etc. without the Station being short handed. The AUXCHEFs can also assist with VIP events, Change of Commands and other events such as picnics. AUXCHEFS can be available for a variety of time frames from one meal to several days. The AUXCHEFS do not shop for or supply food, they prepare the food the stations provide, and assist in serving and cleanup. AUXCHEFS are not authorized to handle cash. AUXCHEFS do supply that home cooked touch during the holidays and at special events.
After Commodore’s Dante Laurino successful start in 1SR, the AUXCHEF program was expanded as a national pilot program. COMO Dante Laurino of National-Special Projects, was placed in charge to duplicate his pilot program. District 1SR then took the lead to expand the program to the 5th District. 5th Southern and 5th Northern AUXCHEFs routinely assist at stations and on cutters, as well as assisting at Coast Guard and Auxiliary VIP events, including at numerous flag events. At the 2009 N-Train, the Program was taken out of pilot status by COMO Laurino to be made a National Auxiliary program. The AUXCHEF National Program is a Division within the Auxiliary National Department of Human Resources headed by Division Chief Russ Venti and Branch Chiefs. Robert Madison , Ron Ellis- Atlantic, Atlantic West and Linda Haynes Branch Chief-Pacific. Each Auxiliary District will have an AUXCHEF Chair appointed by the District Commodore who will work closely with the units in that District.
Who are the AUXCHEFS?
The certified AUXCHEFs complete 18-22 hours of basic food services training. The training based on the FS3 Striker course, emphasizes safety and sanitation, working in a galley and basic food preparation. The Food Services Directorate has approved the AUXCHEF Training Program. A certified and experienced AUXCHEF is the instructor for the training, often assisted by a unit Food Service Specialist.
How does a Unit get an AUXCHEF?
It is very easy to request the assistance of an AUXCHEF. The unit OIC or Food Service Officer should contact the AUXCHEF Chairman by sending an email to:
- AuxChef Chairman 1 SR, Bobby Madison, firstname.lastname@example.org
- AuxChef Area Chair Joe Villafane Joav412@aol.com
- Area Chair AuxChef Adam Bolender email@example.com
UNIT REQUESTS The request should provide detail of where, when and how long as well as anything else that would help with the assignment. The District Chairs would assign an AUXCHEF in consultation with the Unit. The Unit is asked to provide berthing and meals to the AUXCHEF assigned. If the AUXCHEF has to travel more than 50 miles to the Unit, the Unit may be asked to reimburse the AUXCHEF for actual gas costs. The Unit would issue the appropriate orders and then process the travel vouchers.
Training schedules, qualification requirements, and duties will be available from this page as it becomes available.
Additional Information and References: