Total 27 F&B / Tourism / Hospitality job vacancies in Fort Hunter Liggett, California

• Serves as a Food Service Specialist at a Medical Treatment Facility (MTF).
• Coordinates the Nutrition Care Supply needs daily with supply personnel/food service contract staff and conducts monthly physical inspections.
• Determines menu item popularity percentages based on review and analysis.
• Receives and reviews changes, or updates to master menu.
• Analyzes daily production reports to ensure correct ingredients are printed for recipes in sizes and units on hand.
• Works with Clinical Dietitian to ensure all items and recipes include accurate and up to date nutritional links and allergen information.
• Prepares typed letters, reports and other correspondence using office automation and attends menu planning meetings.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing. Prepares hot cereals, concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food, weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to written recipes. Covers, dates and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment. Disassembles, cleans and re-assembles component parts and accessories. Follows safety procedures to avoid personal injury and damage to the equipment.
• Cleans, stores and maintains all equipment and work areas after each use. Cleans other work areas and equipment on an established cleaning schedule.
• Performs other duties as assigned.

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service
Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.Wraps, arranges, and/or packages items for serving to children and youth.Transports food from kitchen area to classrooms or activity areas.Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance
Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.Sets up and operates a mechanical dishwasher.Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.Stores sanitized dishes and silverware.

Food Storage
Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.Stores canned, boxed, and/or frozen items in food storage area.Unloads food and supplies from delivery trucks.Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities
Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

• Prepare and cook items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or ehydrated soups, sauces and gravies.
• Makes cold sandwich fillings. Sets up and replenishes salad bar. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
• Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures
• Operates a variety of kitchen equipment using different heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc.

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables. Removes dishes and trays from tables after meals. Washes tables and counters.
• Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables. Operates, break downs, and cleans all equipment assigned to the area for food preparation.
• Loads and operate dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans windows and washes walls. Cleans and sanitizes trashcans; disposes of trash.
• Performs other duties as assigned.

• Take orders from patrons for food and beverages. Ensure customers are satisfied in service provided and takes action to correct any problems.
• Present menus to patrons and answers questions about menu items.
• Prepare checks that itemize and total meal costs. Maintain sales record.
• Remove dishes and glasses and wipes down tables and counters.
• Perform other duties as assigned.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule.
• Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.

• Provides food service program oversight to ensure timely operational support and integration of new logistical or changing concepts and to develop methods and techniques required for program execution.
• Validates budget requirements which include contracting, food service operating supplies, life-cycle replacement of equipment, food service equipment maintenance, and other requirements.
• Performs multi-functional logistics planning, manning, resources and budget formulation and administration to support food service operations.
• Prepares correspondence, briefings, plans, operations orders (OPORDs) and fragmentary orders (FRAGOs) to support food service operations.
• Communicates long-range planning to ensure efficient and effective provision and updating of equipment; food preparation, quality and facilities equipment, facilities, training, and personnel concerns.

• Works under close supervision of the banquet supervisor or leader who provides specific instruction for task to be performed.
• This position is basically waiter work, with fewer procedure requirements than those involved in positions in restaurant, café or bar operations.
• Performs routine duties of servicing banquets either by providing for set menu banquets or taking individual orders.
• Involved in setting up and breaking down banquet settings and replenishing beverages.
• Stands, walks, and stoops and stretches, usually for long period of time, handling food and beverage trays and food containers, seldom weighing more than 40 pounds.

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

• Makes reservations for incoming guests based on room availability, and interviews incoming guests to determine rooms assignment.
• Assists clientele in the completion of required forms and registration cards. Answers questions pertaining to rules and regulations governing the assignment and use of quarters; issues room keys.
• Provides statement of non-availability when applicable. Posts registration information on the registration card.
• Orients guests concerning use of facilities and equipment, and other facilities available on post. Assists or arranges transportation.
• Computes charges for guests checking out, receives payments and room keys, renders receipts. Answers billing questions and concerns. Accounts for and secures cash at the end of shift.
• Performs other duties as assigned.

Assists and monitors the operation and control of a food service activity or assigned food service area. Assists in budget preparation by providing input as to operational requirements and maintaining activity records. Assists in determining equipment and activity maintenance requirements and accomplishing required maintenance and replacement of property or equipment. Assists in the procurement of required supplies such as food merchandise, paper goods and cleaning supplies. Maintains and enforces security of funds, merchandise, supplies, equipment
and property in accordance with policies and procedures. Responsible for the issue, receipt, safekeeping, deposit and accountability of funds. Completes daily and monthly financial reports and
daily cost of goods and labor. Makes unscheduled cash counts. Prepares reports of significant occurrences during the shift. Assures patron satisfaction by resolving complaints and other customer issues. Inspects and secures facility at the end of the shift. May plan and schedule daily service menus for activities and events. May assist in preparing work schedules, assigning work, and conducting training. May provide recommendations for employee performance appraisals, promotions and disciplinary actions. Ensures compliance with fire, safety, sanitation and security regulations.

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 assigned.

• Set up and maintain beverage line during meals to include coffee, soda, juice, milk, and ice cream dispensers.
• Serve food in cafeteria and replenish food in self service areas.
• Set in place grab and go merchandise to include soda, juice, milk, chips, fruit, salads, ice cream novelties, and sandwiches.
• Manually or using mechanical equipment, wash heavy pots and pans, dishes, trays, and service ware from the kitchen, dining room, catering functions and patient care units.
• Disassemble trays returned from dining area and dispose of waste in accordance with established safety and sanitation procedures.
• Serve as a cashier, operating the Point-of-Sale cash register system, collecting cash from customers, making exact change, and safeguarding cash according to established procedures.
• Portion and garnish desserts using portion control principles and maintains dessert bar serving area.
• Clean and sanitize dish room and pot and pan areas to include countertops, dishwashing machine, dish racks, tray return, scrapping sinks floors, and pot and pan machine.

• Prepare menu items requiring multiple steps ingredients, and preparation times for special events.
• Cook all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diet menus for entire meals.
• Test and evaluate new food products and recipes.
• Wash heavy pots, pans, dishes, trays and serviceware, manually or using mechanical equipment.
• Recommend new recipes.
• Perform a variety of maintenance and cleaning duties in the kitchen areas.

Primary responsibility is to provide supervision and instruction to 25-30 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.

Provides continual training to the inmate workers in order to update their knowledge in all phases of production, presentation, and sanitation of food items. Oversees the receiving, storing, and issue of all food and non-food items.

Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staff correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.