Which task is NOT typically associated with Culinary Specialists (CS)?

Culinary Specialists (CS) primarily focus on the preparation and service of food, as well as managing kitchen and dining facilities to ensure the efficient operation of culinary functions in naval settings. Their core responsibilities include cooking, menu planning, food safety, and dining facility management.

Operating kitchen and dining facilities involves ensuring that all culinary operations run smoothly, which aligns perfectly with the duties of a CS. Additionally, providing hospitality and catering services is essential for creating a pleasant dining experience for personnel, further demonstrating the role's focus on food service.

Maintaining financial records, while it might be necessary in some contexts, is more aligned with administrative roles rather than the core competencies of a Culinary Specialist. This task would typically fall under the responsibilities of personnel dealing specifically with logistics, administration, or finance rather than those focused on culinary operations.

Operating and managing the ship’s store is also outside the typical scope of CS duties. The ship’s store, which functions more like a retail establishment for serving the needs of the crew, involves inventory management, sales, and customer service, tasks that are not generally part of the culinary specialists’ training or responsibilities. Therefore, this option does not accurately reflect the typical duties of Culinary Specialists.