united states coast guard

06 SEP 18

A. Military Assignments and Authorized Absences, COMDINST M1000.8A
1. This message solicits Culinary Specialists (CS) interested in
assignment as a Special Command Aide (SCA). The positions below are
available in AY2019.
CSC      00074396    LEAD SCA CCG REPFAC          WASHINGTON, DC
CSC      00012216    CCG-FLAG MESS SUPV           WASHINGTON, DC
CS1      00011383    SCA D8 REPFAC                NEW ORLEANS, LA
CS1      00011478    SCA D9 REPFAC                CLEVELAND, OH
CS1      00035962    SCA D17 REPFAC               JUNEAU, AK
CS1      00087088    DDE-CJCS-SCA SUPT            WASHINGTON, DC
CS2      00008358    CCG-FLAG MESS CHEF           WASHINGTON, DC
CS2      00090019    DDE-DHS-EDF CHEF             WASHINGTON, DC
2. SCAs fill a variety of high visibility positions at the White
House, the Department of Homeland Security Executive Dining Facility,
Commandant's Flag Mess at Coast Guard Headquarters, and
Representational Facilities (REPFACs) around the Coast Guard. Their
responsibilities vary dependent upon the assignment. SCAs provide
direct support to senior leadership in the execution of
representational duties for the service.
3. Assignment as a SCA is a unique opportunity to represent the
Coast Guard and to serve senior leadership as they execute
responsibilities and strengthen partnerships with foreign dignitaries,
senior government officials, and other organizational stakeholders. To
be successful, SCAs must be service-oriented, have outstanding work
ethic and initiative, and possess excellent culinary skills. SCA
duties for assignments at REPFACs include, but are not limited to the
  A. Household Management: Maintain the official entertainment
  areas of the REPFAC, provide care for furnishings and equipment,
  requisition, receive and account for government owned equipment,
  coordinate, schedule, monitor work orders, and maintain REPFAC
  B. Financial Management: Maintain accounting records of funds
  drawn from the Flag officer's personal accounts and other official
  REPFAC funds, provide (as required) monthly, quarterly, and yearly
  reports for all accounts. Plan, execute, and manage procurements
  and assist contracting officers.
  C. Enlisted Aide Duties: Act as point of contact for all
  operations in the REPFAC to include serving as the safety and
  security manager, liaison between the REPFAC and the Flag officer's
  staff, prepare uniforms and assist Flag Officers in executing their
  official responsibilities.
  D. Food Service: Plan and execute formal dinners, receptions, and
  other similar events through the development of menus, preparation
  of food, determining table arrangement and table setting, greeting
  guests, and bartending.
4. Eligibility Requirements: Culinary Specialists who are tour
complete in AY 2019 or AY 2020, have consistently demonstrated a
superb work ethic, presently serve in pay grades E5-E7, meet career
sea time requirement for advancement to the next higher paygrade,
have a current secret clearance, and exemplify a sharp military
5. Application Process: Eligible members must submit an application
package to PSC-epm-2, through their chain of command, sent via email
to and copy the SCA Program Manager at to arrive no later than 9 November 2018.
Special care should be taken to ensure emailed documents including
pictures are in color, not distorted, and completely visible. Package
must include:
  A. A cover letter specifically addressing why the member is
  interested in becoming a SCA (not to exceed two pages).
  B. Command Endorsement - Command Endorsements are critical to the
  selection process. Command Endorsements shall provide specific
  comments on the member to include:
    1. Eligibility (as noted in paragraph 4)
    2. Summary of character
    3. Personal appearance and military bearing
    4. Professionalism, comfort, and ability to interact with senior
    5. Financial responsibility
    6. Culinary and other professional qualifications
  C. Resume: The resume shall include assignment history (to include
  dates, unit, rank, and duties), education and training, personal
  awards, and any culinary presentation experience.
  D. Copy of current Enlisted Employee Review (EER) summary.
  E. Copy of most recent EER performance evaluation.
  F. Two digital full length photos in tropical blue, uncovered,
  one front view and one side view.
  G. Applicants are allowed a maximum of two pages for photos of
  their culinary works (optional).
6. Applicants for SCA duty shall submit billets they desire via
direct access. However, all applicants will be considered and
screened for all open SCA positions in AY19. Assignment to specific
billets will be based on service need.
7. As a reminder candidates should ensure their EI-PDR is complete
and accurate (e.g. CG-4082, CG-3307s, awards, and academic transcripts).
Members can request a copy of their official record by submitting a
signed CG memo via e-mail to
Members are also encouraged to review their ESS in CGBI. The ESS
provides a consolidated view of their information as it appears in
Direct Access. This serves as a means for every Coast Guard member to
review their personal data and to ensure the information in Direct
Access is up to date and accurate.
8. CS POCs: For additional information regarding specific SCA duties
and responsibilities contact the SCA Program Manager, CSCS Timothy
Sullivan, at 202-372-4412. For additional information regarding
SCA Assignments or the CS rating, contact the CS assignment
officer at PSC-epm-2, CWO Tim Lemelin at 202-795-6570.
9. Released by: LT L. Nicholas, 202-795-6576.
10. Internet release authorized.