Culinary Overview


Military Sealift Command’s Culinary department is a branch of of the Supply department along with the Logistics department. MSC recruits skilled culinary professionals to work in shipboard kitchens worldwide.  As a culinary professional, your duties and responsibilities may include progressive cooking techniques, menu development, healthy recipe development/preparation, preparing entrees utilizing the Armed Forces Recipe Service and local recipes and instructions. You’ll need knowledge of and the ability to safely operate various food service equipment.  Following health and sanitation protocols associated with the food service operation including procedures associated with storing and utilizing leftovers and unused portions are critical for these positions.

MSC regularly hosts job fairs for those interested in a maritime career. We encourage people from a variety of backgrounds such as veterans, civilian mariners, maritime school graduates and more to attend and learn more about a maritime job or career. For more information about MSC employment and the application process, click the Career Avenues button to the right that best matches your background or find a job fair near you.

For a complete description of duties and requirements, click the positions listed below.

In addition to your primary position, interested CIVMARs may apply to serve in our Surface Rescue Swimmer Program (SRS) as a collateral duty. Contact a recruiter for additional requirements/qualifications.

PositionsBase Salary
Steward Cook$39,443
Chief Cook$39,163
Second Cook$37,426
Cook / Baker$33,921
Assistant Cook$33,921

Current Open Culinary Positions

The following  positions in the culinary department are now accepting applications.

Currently, there are no job opportunities in this department. Contact us directly.