Overview

As a member of the military, Cooks prepare nutritious food items and meals for Canadian Armed Forces members and National Defence employees.

Responsibilities

- Prepare and serve meals that range from cafeteria-style menus to formal multi‑course meals for military and civilian dignitaries
- Assist in the handling and control of food and non‑food supplies
- Practice workplace health and safety procedures
- Provide for religious and spiritual dietary accommodations
- Manage food safety and Defence standards
- Operate, clean and maintain food services equipment and facilities

Work Environment

A Cook may work in a variety of environments within Canada, or overseas on deployments. The majority of all Cooks are employed at bases and wings while the others serve with land‑based operational units or onboard ships and submarines. Regular Force cooks may be relocated, whereas Primary Reserve cooks work part‑time with their Reserve unit with limited relocation obligations.

Entry Plans

- Direct Entry Options
- Paid Education Options

The minimum required education is completion of provincial Grade 10 (or Secondary 4 in Quebec) including Grade 10 Workplace math or math 414 / CTS 4 in Quebec. The ideal candidate already has a college diploma or certificate in food services or culinary arts. Foreign education may be accepted.

Non‑Commissioned Member Subsidised Training and Education Plan (NCMSTEP) provides paid training and on‑the‑job training during basic training and summer months, with full‑time salary, medical and dental care, and vacation pay in exchange for a period of service.





Training

The first stage is the Basic Military Qualification course, held at the Canadian Forces Leadership and Recruit School. Cooks next attend a course at the Canadian Forces Logistics Training Centre, learning:

- Cooking terminology, weights and measures
- Conversions and equivalencies
- Introductory baking and meat preparation
- Small and large quantity cooking of a full range of products
- Food safety practices and techniques
- Food service standards and basic food cost controls
- Fire and safety precautions
- Equipment and facility maintenance

NCMSTEP participants may complete part or all of their Basic Occupational Qualification Training at an approved college or university.

Specialty courses may include instructional techniques, Red Seal certification, submarine service, flight steward, food & beverage manager certification, and the National Food Safety Training Program.

Part‑Time Options

This position is available for part‑time employment with the Army, Navy and Air Force in selected locations across Canada. Reserve Force members usually serve part‑time at a Reserve Force Division in their community, may be paid during training, and are not required to relocate. They can volunteer for deployment or move to another base. Part‑time cooks typically serve at a military base, wing, home port, or ship within Canada. Pay is 92.8 % of Regular Force rates with a reasonable advantages package and pension eligibility.

Related Careers

- Financial Services Administrator
- Boatswain
- Materials Technician

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📌 Cook (Vancouver)
🏢 Canadian Armed Forces | Forces armées canadiennes
📍 Vancouver