Detachment Cook

Position Title

Detachment Cook

Job Type

Full Time.

Location

the MSGR. U.S. Consulate in Milan, Italy

Requirements

The candidate must have

• Minimum 3 years of experience managing food service operations at a premium level (hotel, embassy, consulate, or corporate dining).
• Minimum 2 years of experience in American culinary preparation.
• Culinary degree or equivalent professional training preferred.
• Certification in food safety and sanitation strongly desirable.
• Proficiency in preparing a variety of American-style meals.
• Strong menu planning, portion control, and presentation skills.
• Ability to work independently and manage time effectively.
• Flexibility to work evenings, weekends, and holidays as required.
• English Language Proficiency: Level II (Good Working Knowledge) – able to carry out work assignments and communicate effectively with Marines and supervisors.

Duties



Meal Preparation & Menu Planning

• Plan, prepare, and serve three meals per day (including weekends and holidays unless otherwise directed).
• Develop weekly menus that reflect American cuisine and meet the nutritional requirements of Marines.
• Accommodate dietary restrictions, special requests, and portion control requirements.
•  Food & Supply Management
• Procure food, beverages, and cooking supplies in compliance with U.S. Consulate procurement and food safety guidelines.
• Ensure proper storage, labeling, and rotation of all food supplies.
• Maintain inventories and report shortages to the Contracting Officer’s Representative (COR).
•  Sanitation & Safety
• Maintain the highest standards of cleanliness and sanitation in the kitchen, storage, and dining areas.
• Comply with U.S. Food and Drug Administration (FDA) standards, OSHA requirements, and Consulate regulations.
• Dispose of waste safely and in accordance with facility policies.
•  Coordination & Communication
• Work closely with the COR and Marine Detachment leadership to ensure satisfaction with meals and services.
• Provide feedback on menu improvements and operational efficiency.
• Train and coordinate with the backup cook to ensure continuity of services during absences.