Overview
The Culinary Specialist is primarily responsible for the preparation and service of food in field or garrison food service operations.
Job duties
- Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army National Guard recipes
- Operate, maintain and clean field kitchen equipment
- Perform preventive maintenance on garrison and field kitchen equipment
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 Lee, VA Some of the skills you'll learn are: Standard and dietetic menus and recipes Preparation and cooking of various foodstuffs and bakery products Food and supply ordering Storage of meats, poultry and other perishable items
Required ASVAB score
Operators & Food (OF): 85 Learn more about the ASVAB .
Helpful skills
- Interest in cooking, home economics, health, mathematics, accounting and chemistry
Civilian career relevance
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.
Recruiter verification required. North Dakota availability, qualifications, training length, incentives and service terms can change.
Source: Army National Guard career record · Updated 2025-07-02