Cook

Overview

As a military Cook, you will be responsible for preparing nutritious food and meals for members of the Canadian Armed Forces and National Defence staff. Your duties will involve a wide range of food preparation and service activities, from cafeteria-style meals to formal multi-course dinners served to military personnel and dignitaries.

Key Responsibilities

• Prepare and serve various meals, including cafeteria menus and formal meals for officials.
• Assist with managing food and non-food inventory and supplies.
• Follow and enforce health and safety protocols in the workplace.
• Accommodate religious and spiritual dietary needs.
• Ensure food safety and defence compliance.
• Operate, clean, and maintain kitchen equipment and facilities.

Work Environment

Cooks may work in various settings across Canada or abroad during deployments. Most are based on military installations such as bases and wings, while some serve with land-based operational units or aboard ships and submarines.

Regular Force members typically relocate after initial training to their first assigned base, with potential future postings. In contrast, Primary Reserve Force members work part-time with a designated Reserve unit, usually on evenings and weekends, with opportunities for full-time assignments and deployments without the need to relocate.

Entry and Training Options

• Direct Entry
• Paid Education Options through the Non-Commissioned Member Subsidized Training and Education Plan (NCMSTEP)

Applicants need a minimum education of Grade 10 (Secondary 4 in Quebec), including Workplace Math or equivalent. Candidates with post-secondary diplomas or certificates in food services or culinary arts may receive advanced placement for on-the-job training after basic military training. Foreign qualifications may be recognized.

Successful NCMSTEP applicants receive full salary and benefits, including medical and dental, while attending approved Canadian colleges, balanced with military basic training and on-the-job learning.

Military Training

Initial training includes the Basic Military Qualification course at the Canadian Forces Leadership and Recruit School, Saint-Jean-sur-Richelieu, Quebec, focusing on core military skills and physical fitness.

Specialized cook training is provided at the Canadian Forces Logistics Training Centre (CFLTC) in Borden, Ontario, covering:

• Cooking vocabulary, measurements, and conversions
• Baking and meat preparations
• Cooking in both small and large quantities
• Food safety practices and food service standards including cost controls
• Fire safety and equipment maintenance

NCMSTEP participants may complete portions of their occupational training at approved colleges.

Advanced Skills Development

Cooks have opportunities to pursue specialized courses and certifications, such as instructional techniques, Red Seal certification, submarine service, flight steward duties, Food & Beverage Manager certification, and national food safety training.

Part-Time Employment Opportunities

Part-time roles are available within the Army, Navy, and Air Force reserves at various locations in Canada. Reserve Force members train and serve primarily evenings and weekends, with paid training and limited relocation requirements. They may volunteer for relocations or deployments.

Reserve cooks receive training equal to that of Regular Force members and gain experience through on-the-job training and military occupational training. Pay is approximately 92.8% of Regular Force rates, with benefits and pension eligibility.

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• Logistics Officer
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