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They are responsible for preparing a full range of nutritious food products for military personnel and National Defence employees. They operate, clean, and maintain food services equipment and facilities.

A Cook in the Canadian Forces is responsible for preparing a full range of types and varieties of nutritious of food products for military personnel and National Defence employees. They operate, clean and maintain food services equipment and facilities. They also manage food safety, assist in the handling and control of food and non-food supplies, and practise workplace health and safety procedures. The meals they prepare and serve range from cafeteria-style menu items to formal multi-course meals for military and civilian dignitaries. A Cook may serve with and in support of seagoing ships and submarines, land field forces and air force squadrons, either on static or deployed operations.

An eye for detail, a creative mind, a sense of methodology, and a high degree of personal hygiene are essential to this occupation. Good communication skills and courtesy when interacting with diners are of particular importance. Cooks must be dedicated and care about their work because it affects the wellbeing of all diners. As such, they must be committed to providing tasty, eye-appealing, and nutritious meals. They must have physical strength and endurance to sustain the physical work demand as they must often spend long hours standing and walking about from task to task, and are required to lift and carry heavy equipment and supplies. A Cook must be reliable, adaptable to fast-paced activities, able to plan and organize its tasks and those of its support staff, and be a strong team player.

For personnel with proven abilities and strong potential, opportunities for career progression and promotion through the ranks are readily available. The distribution of cooks within the 3 military environments averages 52% for Army, 30% for Navy, and 18% for Air. Nearly half of all Cooks are employed at bases and wings while the remainder serve with land-based operational units or on board ships and submarines. Travel opportunities for a Cook are extensive. In geographic terms, a Cook may serve on bases and wings throughout Canada, or across oceans and on other continents with Canadian contingents supporting the commitments of the UN, NATO or other coalitions of allied forces.

To become fully qualified, an Apprentice Cook must progress to the Journeyman level. At the Journeyman level, a Cook can perform tasks either independently or under minimum supervision and is required to explain and demonstrate to apprentice cooks how to perform certain tasks. An experienced Journeyman Cook will be called upon to supervise a shift and exercise leadership skills.

At the Supervisory level, a Cook is responsible for planning, assigning, directing, monitoring and evaluating the tasks and duties of subordinates, for developing their occupational knowledge and skills, for building cohesive, task-oriented teams and for providing effective leadership.

At the Managerial level, a Cook is responsible for planning food services support activities; controlling the efficient and cost effective use of resources, including food, labour, equipment and budgetary resources; managing human resources and ensuring their professional development; managing the operating performance of the food services operation; and maintaining professional work relationships with clients, suppliers and other support organizations.

Specialty Training Courses

Specialty training may also be available for the Cook occupation such as:

• Instructional techniques
• Submarine service
• Ship’s diver
• Basic parachutist
• Flight Steward
• Food & Beverage Manager certification
• Hospitality Manager’s Development Course

A Cook experiences a variety of working conditions. They usually work 40 hours a week on shift work, including holidays and weekends, on a rotation basis. They must also be prepared to work long hours, when required. When supporting operations, a Cook may also work under different conditions.

A Cook is a very valuable asset on deployed operations as they contribute directly to the health and morale of troops away from home.

Appropriate training, environmental clothing and equipment are provided, and Cooks’ health, safety and morale are closely monitored.