The Culinary Specialist is primarily responsible for the preparation and service of food in field or garrison food service operations. Their job duties include but are not limited to: baking, frying, braising, boiling, simmering, steaming and sautéing food as prescribed by Army recipes; operation, maintenance, and cleaning of field kitchen equipment; performing preventative maintenance on garrison and field kitchen equipment.
- Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes
- Operate, maintain and clean field kitchen equipment
- Perform preventive maintenance on garrison and field kitchen equipment
Total compensation includes housing, medical, food, special pay, and vacation time.