Military chefs are responsible for preparing and serving nutritious and delicious food that helps keep our troops healthy and ready for action. Ex-military chefs have extensive experience that helps them transition to a civilian career that includes cooking, baking or managing food service. We will discuss these jobs in detail.
|Job Title||Median Salary (2017)*||Job Growth (2016-2026)*||Applicable Military Skills/Traits|
|Bakers||$25,690||8%||Detail Oriented, Math Skills|
|Food Service Managers||$52,030||9%||Business Skills, Organizational Skills|
|Food Preparation Workers||$22,730||8%||Dexterity, Physical Stamina|
|Chefs and Head Cooks||$45,950||10%||Time Management Skills, Creativity|
|Cooks||$23,970||6%||Keen Sense of Taste and Smell, Comprehension|
Source: *U.S. Bureau of Labor Statistics (BLS)
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Jobs for Ex-Military Chefs
In 2018, Today's Military reported that over 1 million meals are cooked in military kitchens every day. Military chefs have hands-on experience with a large volume and variety of foods based on a pre-determined schedule and menu. Military cooking experience may be beneficial in acquiring a civilian cooking job. Below, learn more about the jobs listed in the table in the descriptions.
Bakers are cooks that specialize in cooking baked foods such as bread, biscuits, pies, and cakes. Military service members who served as food service specialists have experience baking foods for the troops.
The two main types of civilian bakers are: commercial bakers who bake foods for manufacturing facilities and retail bakers who cook for bakeries, grocery stores, or their private bakeries. While most entry-level bakers train on the job for 1 to 3 years, some may choose to attend a culinary school. Ex-military service members may not need the extensive training because they have basic skills and knowledge in nutrition, basic baking, and sanitation rules.
Food Service Managers
Food service managers oversee the day-to-day operations involved with serving food for a dining facility. Ex-military food service officers have experience in supervising each stage of food service while adhering to time schedules and recipes set by the military.
In addition to food preparation, food service managers supervise employees, order ingredients, manage budgets, and enforce food safety policies. Most food service managers have previously worked as cooks and servers. A high school diploma may be sufficient, though some restaurant chains, upscale restaurants, and hotels may require a bachelor's degree. Military experience or a Foodservice Management Professional (FMP) certificate gives the candidate an advantage over other applicants.
Food Preparation Workers
Food preparation workers perform daily tasks such as cutting, slicing, and dicing ingredients that will be used by the chefs. Ex-military food service attendants have experience preparing large amounts of ingredients that serving the troops require.
A typical day for the food preparation worker involves slicing and dicing vegetables and fruits, cutting meats, and measuring liquids used in recipes. They retrieve, clean, and store pots, pans, slicers, grinders, and blenders. Food preparation workers do not need a high school diploma or prior work experience. Chances of getting hired are high for ex-military workers because they typically have extensive work experience in addition to a high school diploma.
Chefs and Head Cooks
Chefs and head cooks supervise all food preparation and cooking tasks. The military food service specialist has experience in cooking recipes predetermined by the military in garrison and field operations.
Each day, chefs and head cook recipes that are on the establishment's menu. They may create new recipes and determine how the dish is presented. They are in charge of supervising kitchen staff. Chefs and head cooks may train on the job for years and may start out as line cooks. Ex-military chefs often have the necessary basic training but may need to learn tasks specific to their dining facility.
Cooks prepare entrees that are on the dining facility's menu. Military cooks have experience frying, baking, boiling, steaming, and sautéing food and maintaining cooking equipment in military dining facilities.
A cook's responsibilities may differ based on the establishment that they work for. There are five main types of civilian cooks: restaurant cooks, fast-food cooks, cafeteria/institution cooks, short-order cooks, and private household cooks. Although the restaurant and private household cooks often attend a culinary school, most cooks learn through on-the-job training. Ex-military cooks transition very well into the aforementioned civilian cook positions.