Line Cook

Overview

The culinary specialist is primarily responsible for the preparation and service of food in field or garrison food service operations.

Job Duties

Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes

Operate, maintain and clean field kitchen equipment

Perform preventive maintenance on garrison and field kitchen equipment

Requirements

Those who want to serve must first take the Armed Services Vocational Aptitude Battery, a series of tests that helps you better understand your strengths and identify which Army jobs are best for you.

Training

Job training for a culinary specialist requires 10 weeks of Basic Combat Training and nine weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom and part in the field, including practice in food preparation.

Some of the skills you’ll learn are:

Standard and dietetic menus and recipes

Preparation and cooking of various foodstuffs and bakery products

Food and supply ordering

Storage of meats, poultry and other perishable items

Helpful Skills

Interest in cooking, home economics, health, mathematics, accounting and chemistry

Required ASVAB Score(s)

Operator