Detachment Cook

• 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.

• 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.

• 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).

• 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.

• 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.

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