Job Description: The culinary specialist is primarily responsible for the preparation and service of food in field or garrison food service operations. Job duties include: 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.

  • Branch Branch: Army
  • Ratings Average Rating:
  • Desinnation Designation: 92G
  • Average Required Test Average Salary:
  • Entry Type Entry Type: Enlisted
  • Required Test ASVAB: OF: 85
  • Degree Degree: High School or GED
  • Age Age: 17-34
  • Citizen Citizen: U.S. or Permanent Resident
  • Category Category: Intelligence & Combat Support
Average Age
27 Average Age
Average Age
7,981 Number Employed
Average Age
5.0 YearsAverage Employment


Pros: Learned time management

Cons: Short breaks


One of the main focuses of being a chef is getting the meal out on time, so the sailors could eat, and get back to work on time. So we would write the products that is going on the line, each product will be assigned to a different person. And we made sure before we could take a break or go eat, that every space all the equipment is cleaned and ready for inspection at any time.