Cook
Not Disclosed•Full-TimeOn-site
location_onBeech Street, Saint Bernard, Hamilton County, Ohio, 45217, United States
About the Role
Culinary Specialists are the backbone of Navy dining and lodging services, operating with a mission that directly impacts crew morale and readiness both at sea and ashore. You will manage the entire food service lifecycle, from planning menus and ordering subsistence to preparing meals and maintaining strict financial records. This role is vital for sustaining the fleet, ensuring that Sailors are well-fed and supported in high-visibility executive food service when selected.
The environment is fast-paced and team-focused, demanding adherence to strict sanitation, safety, and quality standards. You will work across a diverse range of venues, from large cafeteria-style mess decks on surface ships and submarines to intimate wardrooms and executive dining spaces. Your day will involve hands-on culinary production, customer service, and the supervision of food safety protocols, often during high-volume periods and special events.
Work Environment
As a Culinary Specialist, you will operate in galleys and dining facilities aboard surface ships, submarines, and shore-based lodging operations. The role requires global deployment, supporting food service in both afloat and ashore environments. You will navigate rotating schedules that align with ship and base operations, adapting to the unique challenges of hot, fast-paced galley environments while maintaining a professional demeanor in executive settings.
Training & Advancement
Your journey begins with Recruit Training followed by accession training and on-the-job qualification in galley operations, food preparation, baking, serving, and records management. While Culinary Specialist A School is standard, it may be waived based on pipeline needs, allowing Sailors to qualify through unit training and formal courses. Career progression offers opportunities to advance to roles such as watch captain and Leading Culinary Specialist. High-performing Sailors can compete for special duty programs, including Executive Services, Enlisted Aide, and Instructor duty.
Education & Benefits
The Navy supports your personal and professional growth through standard programs including Tuition Assistance, the Post-9/11 GI Bill, and ACE-recommended college credits for Navy training. Additional opportunities include Navy COOL-funded certifications and USMAP apprenticeships, with specific options dependent on your status and current policy.
Equal Opportunity
The United States Navy is an equal opportunity employer. We consider qualified applicants regardless of background, race, color, religion, sex, national origin, age, disability, or veteran status. Joining the Navy means committing to a culture of integrity, excellence, and service to the nation.
Work location
Work model: On-site
Beech Street, Saint Bernard, Hamilton County, Ohio, 45217, United States
Saint Bernard, Ohio
Key Responsibilities
- check_circlePrepare and serve meals in galleys, mess decks, and wardrooms
- check_circleManage storerooms, inventories, and financial records
- check_circleOperate and maintain kitchen and dining spaces
- check_circleLead food production teams and supervise sanitation and food safety
- check_circleSupport executive dining services and protocol events
- check_circlePlan menus and order subsistence supplies
- check_circlePerform in-flight food service duties when assigned
Requirements
- verifiedEligibility to serve in the United States Navy
- verifiedUnited States citizenship or other legal residency and work status
- verifiedHigh school diploma or equivalent
- verifiedMeeting age limits set by Navy policy
- verifiedMeeting medical, vision, and dental standards
- verifiedMeeting character and conduct standards including background screening
- verifiedAchieving required test scores such as ASVAB
- verifiedEligibility for a security clearance when required
Nice to Have
Team orientation with good communication and customer service skills; solid arithmetic and record keeping ability for inventory and financial management; interest in culinary arts, nutrition, and food safety; attention to detail and ability to follow recipes, portioning, and sanitation procedures; ability to meet Navy enlistment standards and work safely in hot and fast paced galley environments.
Benefits & Perks
check_circleTuition Assistance and Post-9/11 GI Billcheck_circleACE-recommended college credit for Navy trainingcheck_circleNavy COOL-funded certificationscheck_circleUSMAP apprenticeshipscheck_circleNavy College Program opportunitiescheck_circleHealth coveragecheck_circleRetirement options
