My military training included all those things. When you are feeding a war / humanitarian effort / training you have very little budget to provide a meal that hundreds will want to enjoy in a safe manner.
Don't minimize the knowledge/ effort required to do this.
The skills for being the only chef on a 24 person cutter compared to a ship with a hundred or several hundred and an entire staff (and longer deployments https://youtu.be/d2_wBfXBM1Q ) places additional demands on that skill set (or even up to the several thousand with an aircraft carrier, though that's not coast guard - https://youtu.be/w5th1yNwatQ and https://youtu.be/nBWWusUzdWk ).
It's not like the crew can decide to go to a different restaurant when out at sea.