Who operates the scullery, handles pots and pans, and manages trash disposal?

The Food Service Attendant (FSA) is responsible for operating the scullery, which is the area designated for washing dishes, pots, pans, and other cooking utensils. This role is crucial in maintaining cleanliness and sanitation within the food service environment. The FSA ensures that all kitchen equipment is properly cleaned and organized, which helps maintain food safety standards.

Additionally, the FSA manages trash disposal, which is vital to prevent any health hazards that can arise from improper waste management. This includes not only the disposal of food waste but also ensuring that recyclables are processed correctly. By handling these responsibilities, the FSA plays an essential role in the overall efficiency and hygiene of the food service operations on Navy vessels or installations.

In contrast, other roles such as the Leading Culinary Specialist or the Mess Deck Master-at-Arms may have their specific tasks related to management or security but do not focus directly on the operational aspects of the scullery and waste management as the FSA does. The records keeper also has a different set of responsibilities that do not encompass the physical labor related to cleaning and waste disposal in the food service area.