Total 24 F&B / Tourism / Hospitality job vacancies in Ashburn, Virginia

• Prepares a limited variety of simple foods from prepared ingredients selecting correct amount of each ingredient.  Cooks and prepares a variety of grilled or fried food, placing prepared items on counters, steam tables and dining room tables.  Operates a variety of kitchen equipment, such as oven, grill, broiler, deep fat fryer, slicing machine, etc.  Assembles sandwiches and other food products according to specific guidelines and is aware of holding times/temperatures.   May be required to package prepared food for off-premise consumption.  May be required to serve food cafeteria-style to patrons or serve tables¿ family-style by placing dishes of food on tables and refilling as necessary.  May unload food from delivery trucks and move heavy garbage cans.   May operate cash register and be responsible for own change fund.  Counts and turns in change funds and daily receipts.  Cleans and maintains a neat and orderly work area. May assist in requisitioning food supplies from various sources.  Maintains accurate food inventories and rotates stock items to prevent spoilage. Covers, dates and stores leftovers according to established procedures.  Complies with fire, safety, sanitation and security regulations. Informs supervisor of equipment problems and other related items.
• May train new employees in food preparation, on job safety practices, operation of cash register and sanitation regulations regarding food storage and sanitation. 
• Provides World Class Customer Service with an emphasis on courtesy.  Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact.  Asks questions to determine, verify and solve problems.  Checks for satisfaction on the quality of goods and services.  Takes action to solve problems quickly.  Alerts the higher level supervisor, or proper point of contact for help when problems arise. 
• Adheres to safety regulations and standards.  Uses required safety equipment, and observes safe work procedures.  Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.
• Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. 
• Performs other related duties as required.

The major duties and responsibilities include, but are not limited to:

• Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Uses general sanitation principles to safeguard food against spoilage and waste.
• Prevents contamination by cleaning equipment previously used for raw food.
• Prepares boxed/to go meals.
• Organizes work in a logical sequence.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Prepares beverages according to the number of servings required.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections

• Performs as the primary liaison between the Air Force Executive Dining Facility (EDF) and customers requesting catered food/beverage support.
• Ensures proper execution of all catered events. Informs staff members on all details for catered events.
• Performs administrative work involving completing catering contracts and invoices as well as assists with daily accounting data input and membership letters.
• Performs as the fund's custodian, accepting cash and check payments for invoices as well as individual member accounts.

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (non-compliance records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

Sets up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages. Serves food cafeteria style. Breaks down and cleans area when meals are complete. Sets up dinning room tables for service, places food and beverages on tables, and replenishes items as necessary. Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls, pots and pans. Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans. May unload food from delivery trucks. Collects and transfers trash from work area to disposal area.

Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. Makes coffee, tea and other beverages.

Performs other related duties as assigned.



If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12609056

Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for the number of servings required in large quantity cooking. Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files. Performs other related duties as assigned.

Major duties include but are not limited to the following:

• Set up assigned station with the correct supplies and food items;
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates;
• Break down and clean the station when assigned;
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Return soiled trays and dishes to the dish room;
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian;
• Prepare beverages according to the number of servings required;
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities;
• Sort, wash, peel and cut cold foods using knives or other equipment;
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepare uncooked food items, such as sandwich spread and salad dressings;
• Operate and break down and clean all equipment assigned to food service and related areas;
• Portion food items into standard serving sizes using the proper utensils and specified dishware;
• Prepare boxed/to go meals;
• Select and place correct items on patient trays;
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections;
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Decide what food items to serve for the most common diets;
• Perform heavy-duty cleaning tasks throughout the food service and related areas;
• Separate food waste, trash/recyclables from dishes, glasses and silverware;
• Unload food/tray delivery carts;
• Store sanitized dishes, glasses and silverware;
• Scrape, soak, scour, and scrub cookware and utensils;
• Move garbage cans when collecting and transferring trash from the work area to the disposal area; and
• Performs other directly related duties as assigned.

• As a working supervisor, provides day-to-day supervision of the employees assigned to this work area; performing the full range of supervisory duties to include planning work schedules and approving/disapproving leave, taking disciplinary action and other functions associated with supervisory duties. Ensures employees comply with security, safety and sanitation requirements and conducts on-the-job training of employees.
• Performs a full range of simple cooking tasks by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers and fresh or canned vegetables. Prepares hot cereals, broiled meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets and chicken nuggets. Some cooks at this level prepare and bake pizza. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring or breading; weighs, measures and assembles ingredients for regular menu items; sets up and replenishes salad bar; portions food for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment, and all areas of Snack Bar. Mix ingredients according to written recipes that produce quality products, minimize preparation time, and avoid food material waste.
• Responsible for conformance to menu adjustments, portion control, responding to comments received from patrons, and complying with sanitation and safety requirements and inspections. Coordinates Snack Bar operations with Bowling Center Manager. Responsible for inventories, food tracking system, scatter sheets, food production orders, and cost cards. Inspects food items received for quality and reports deficient orders to vendor and Bowling Center Manager. Proposes menu and menu cost changes based on price fluctuations and availability of food items. Establishes par levels based on past consumption trends, prepares food requisition forms, receives and verifies orders from vendors and stores in appropriate locations.
• May be required to operate cash register in absence of Cashier-Checker. May be required to perform simple bar functions such as pulling draft beer and mixing simple drinks on occasion.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Collects sales slips, total sales on cash register, accepts payment from patrons and makes change as necessary. Maintains related cash records. Keeps work area clean and orderly. Sets up food· service counters and steam tables with hot and cold foods and beverages. Prepares coffee and hot water for tea, fills beverage dispensers with juices and soft drinks. Sets tables, seats guests, records guests' selections and turns in orders to the kitchen: Serves food, alcoholic and nonalcoholic beverages. Presents bill and receives payment. Cleans tables and immediate area. Prepares fruits and vegetables for cooking and serving. Makes a variety of fruit and vegetable salads. Portions out food, cleans and prepares· meats and seafood for cooking. Checks food during cooking to prevent overcooking. Prepares sandwiches and box lunches. Washes dishes, pots and pans. Empties trash and cleans and sanitizes containers. Unloads trucks and places contents in proper storage and use areas, brings supplies to work areas. Clean floors, walls and windows in kitchen, dining and storage areas. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12605271

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.