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).
1. Minimum 2 years of experience in American culinary preparation.
2. Culinary degree or equivalent professional training preferred.
3. Certification in food safety and sanitation strongly desirable.
4. Proficiency in preparing a variety of American-style meals.
5. Strong menu planning, portion control, and presentation skills.
6. Ability to work independently and manage time effectively.
7. Flexibility to work evenings, weekends, and holidays as required.
8. 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
9. Plan, prepare, and serve three meals per day (including weekends and holidays unless otherwise directed).
10. Develop weekly menus that reflect American cuisine and meet the nutritional requirements of Marines.
11. Accommodate dietary restrictions, special requests, and portion control requirements.
Food & Supply Management
12. Procure food, beverages, and cooking supplies in compliance with U.S. Consulate procurement and food safety guidelines.
13. Ensure proper storage, labeling, and rotation of all food supplies.
14. Maintain inventories and report shortages to the Contracting Officer's Representative (COR).
Sanitation & Safety
15. Maintain the highest standards of cleanliness and sanitation in the kitchen, storage, and dining areas.
16. Comply with U.S. Food and Drug Administration (FDA) standards, OSHA requirements, and Consulate regulations.
17. Dispose of waste safely and in accordance with facility policies.
Coordination & Communication
18. Work closely with the COR and Marine Detachment leadership to ensure satisfaction with meals and services.
19. Provide feedback on menu improvements and operational efficiency.
20. Train and coordinate with the backup cook to ensure continuity of services during absences.