Overview

You will prepare a full range of nutritious food products for military personnel and National Defence employees. You will operate, clean and maintain food services equipment and facilities, manage food safety, and practise workplace health and safety procedures.

Main Benefits

• Training provided for approximately two years
• Opportunities for advancement

What They Do 

Cooks in the Canadian Forces are responsible for preparing a variety of foods from cafeteria-style menu items for military personnel and National Defence employees to formal multicourse meals for military and civilian dignitaries. 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.

Qualification Requirements

An eye for detail, a creative mind, a sense of methodology, and a high degree of personal hygiene are necessary. Good communication skills and courtesy when interacting with diners are a must. Applicants must be dedicated and committed to providing tasty, eye-appealing and nutritious meals. Physical strength and endurance are necessary to sustain the physical nature of the work. Cooks must be reliable, adaptable to fast-paced activities, able to plan and organize their tasks and those of their support staff, and be strong team players.

Training

The first stage of training for all new recruits is the four-month Basic Military Qualification (BMQ) course at the Canadian Forces Leadership and Recruit School in Saint-Jean-sur-Richelieu, Quebec.

On completion of BMQ, Cooks attend the Canadian Forces School of Administration and Logistics in Borden, Ontario, for five months. Through theory, demonstration and hands-on experience, training will cover a complete range of basic skills including cooking terminology, weights, measures, food safety practices and techniques, and equipment & facility maintenance.

On successful completion, the Apprentice Cook will gain hands-on experience through an 18-month on-the-job training program that focuses on meal preparation and service tasks.

Working Environment

Cooks may serve with and in support of seagoing ships and submarines, land field forces and air force squadrons, either on static or deployed operations. They usually work 40 hours a week on shift work, including holidays and weekends, on a rotation basis. Extra hours are sometimes required. Appropriate training, environmental clothing and equipment are provided. Support for the health, safety and morale of cooks is emphasized and readily available.

Opportunities For Advancement

For those who demonstrate the required ability and potential, there are countless opportunities for advancement, promotion and advanced training.

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