In the US armed forces, the chief cook is most likely an enlisted person (man or woman) and as such will probably be of the upper echelon of such ranks (Army = Master Sargent up to Sargent Major). Officers usually do not do hands on cooking in the military.
Just hypothetical question, going round in my mind.
When for whatever reasan one or two of the Navy's Iowa Class would be prepared for reactivation, would the Navy at first find enough trim men, these days, to operate the vital areas??
Or could they just draft them from other commands?
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