U.S. Army New England Recruiting Battalion
Culinary Specialist
U.S. Army New England Recruiting Battalion - Boston, Massachusetts, us, 02298
Work at U.S. Army New England Recruiting Battalion
Overview
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Overview
CULINARY SPECIALIST (PART-TIME)
Overview:
As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary.
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:
Be between the ages of 17–40. Be a U.S. Citizen or Permanent Resident. Possess a High School Diploma or GED. Submit to background and medical screening. Receive a passing score on the ASVAB. Training:
Job training for a Culinary Specialist requires 10 weeks of Basic Combat Training and eight weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom, and part takes place in the field, including practice in food preparation.
Advanced Individual Training: 8 weeks at Fort Gregg-Adams, VA
Helpful Skills:
Interest in cooking, home economics, health, mathematics, accounting, and chemistry. FUTURE CIVILIAN CAREERS:
The skills you learn will help prepare you for a future with civilian cafes, restaurants, cafeterias, hotels, hospitals, manufacturing plants, schools, and other organizations that have their own dining facilities. Depending on your specialty, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.
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Overview:
As a Culinary Specialist, you’ll cook meals and work alongside chefs to prepare meals comparable to any major restaurant, so that Soldiers can sit down and enjoy a hot meal in between training or mission deployments. You’ll be responsible for preparing and servicing meals both in the field and at home stations, as well as ordering, inspecting food supplies, and keeping the kitchen safe and sanitary.
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:
Be between the ages of 17–40. Be a U.S. Citizen or Permanent Resident. Possess a High School Diploma or GED. Submit to background and medical screening. Receive a passing score on the ASVAB. Training:
Job training for a Culinary Specialist requires 10 weeks of Basic Combat Training and eight weeks of Advanced Individual Training with on-the-job instructions. Part of this time is spent in the classroom, and part takes place in the field, including practice in food preparation.
Advanced Individual Training: 8 weeks at Fort Gregg-Adams, VA
Helpful Skills:
Interest in cooking, home economics, health, mathematics, accounting, and chemistry. FUTURE CIVILIAN CAREERS:
The skills you learn will help prepare you for a future with civilian cafes, restaurants, cafeterias, hotels, hospitals, manufacturing plants, schools, and other organizations that have their own dining facilities. Depending on your specialty, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker.
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