What are the day-to-day or drill-time duties of a Culinary Warrant?

I was not a culinary warrant officer, but I have this to share that might tell you a little about what it's like to be one. Back in about 1985 I was stationed at Ft. Hood with the 6th Cavalry Brigade (Air Combat) which had a lot of helicopter and warrant officers. Naturally in a unit like that I assumed that all the warrant officers there were aviation warrants. One night as the brigade officer of the day, I went thru the mess hall and asked the senior NCO to show me around a bit, a sort of informal inspection. The next day a man came to our S3 section at brigade HQ to talk to me about the inspection the night before. He was in what appeared to be civilian clothes, and nobody in the HQ building knew who he was. Turns out he was the warrant officer in charge of the dining facility. My point is, do your job well and nobody messes with you. In fact, nobody knows who you are.

Alright, so to follow up on my own question. I FINALLY found the actual Army Food Advisor Handbook. Havent read it yet but I assume it'll have my answers.

When I first start my career in the USAR, I had a COW 2, who was in change of our mess section. I, know did all the order of the food for drill weekend, MOS training, common task training, order for Annual Training, he had to working with the office core if they had any off site training. So, that all I can remember my Chief during. I start back in 1986. I, did not have a Chief in the NG. Sorry, I can be more help. Best of luck. Your doing the right way being a NCO first, than going to the other side.