Total 11 F&B / Tourism / Hospitality job vacancies in Kayenta, Arizona

MAJOR DUTIES:  Leads cooks in preparing all types of meats, poultry, seafood, vegetables, fruits, sauces, and gravies for menus. Prepares, cooks, seasons, and portions food for all meals following standardized recipes at different levels of difficulty, makes modifications to recipes for ingredient quantities, number of servings, and size of the equipment available; plans, regulates, and schedules cooking procedures so numerous completed food products are ready at the same time. Prepares and presents food in a visually appealing manner. Prepares menu items using special or difficult recipes requiring numerous interrelated steps, many ingredients, and lengthy preparation time. Prepares a variety of menu items using several different and complex methods of preparation. Tests and evaluates new food products. May coordinate the work of lower graded employees engages in a variety of standard cooking operations.  

Relays instructions from supervisor. Gets work started. Sets work pace. Demonstrates work methods, and provides work-related guidance. Ensures worksite materials and tools are available to complete work. Reports workplace injuries immediately to the immediate or higher level supervisor, and to the Human Resources office in the absence of the immediate supervisor. Checks with supervisor on problems. Checks on work and meets productivity goals. Ensures employees follow security, safety and housekeeping rules. Conducts on-the-job training and instructions. Ensures food service personnel receive required food and sanitation training. Performs supervisory duties in an emergency, or short-term and nonrecurring basis.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. 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. 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.
 

• Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources.
• Cleans, stores, and maintains all equipment and work areas after each use.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.

• Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures.
• 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; replenishes as necessary.
• Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area.
• Cleans exhaust vents, hoods, windows, ceilings, and walls. Cleans and sanitizes trash cans; disposes of trash.
• May unloads and stores food from delivery trucks.
• May unloads and stores food from delivery trucks.

• Takes orders placed by patrons for alcoholic and nonalcoholic beverages.
• Maintains sales records.
• Keeps service bar area clean and orderly. Cleans and clears customer service areas. May assist bartender in dispensing beverages and restocking the bar area.
• May assist bartender in dispensing beverages and restocking the bar area.
• Performs other duties as assigned.

• 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 foods for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment.
• Mix ingredients according written recipes that procedure quality products, minimize preparation time, and avoid food material waste.
• Performs other related duties as assigned.
• Working Conditions: Works in hot and noisy kitchens. Exposed ti steam, fumes and odors. Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units. Subject to possible cuts from knives or burns from steam, hot goods, and hot grease and water.

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in Prescott, Arizona. The person in this position prepares nutritious, high qualify meals for service to the Veterans.

Major duties and responsibilities include but are not limited to:

• Independently prepares and cooks a variety of items including and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items
• Follows menus, production sheets, and recipes to prepare items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling
• Slices meat items by hand, confirming to specific size requirements or weight specifications
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Makes a variety of desserts such as cobblers, brownies, cookies and pastries
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates industrial dish machine
• Performs other duties as assigned

The Food Service Worker position is located within the Nutrition and Food Service at the VA Medical Center in Prescott, Arizona. Major duties and responsibilities of the WG-03 Food Service Worker include but are not limited to:

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• 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;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Work Schedule: Sunday through Saturday; tours vary depending on the needs of the service to include rotating days, nights, weekends and holidays.
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements and Work Conditions: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Major Duties:  Performs tasks with several steps or sequences of tasks such as:  sets up food service counters, steam tables, dining room tables, and side service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.  Serves food cafeteria-style to diners.  Serves tables family-style by placing dishes of food on tables and refilling as necessary.  Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.  Makes a variety of fruit and vegetable salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.  Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.  Makes simple sandwiches.  Packs box lunches.  Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.

May unload food from delivery trucks and move heavy garbage cans.   May operate cash register and be responsible for own change fund.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner.  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.  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.

Skills and Knowledge:  Skill to perform tasks with several steps and use judgment in the performance of sequential tasks.  Concentration is required to serve uniform individual portions and to avoid distractions, such as when several people ask for different items at the same time.  Simple arithmetic and the ability to read instructions are required.  Working knowledge of common sanitation procedures to prevent contamination.

• 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 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.
• Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.

• The Installation Food Program Manager is responsible for directing and managing the installation Food Service Program (FSP).
• Monitoring and coordinating all food services and Dining Facilities (DFAC) under the direction of the assigned Army Field Support Brigade (AFSB)and Logistics Readiness Center (LRC) Director
• Makes determinations regarding the establishment and management for operational and logistics criteria while ensuring allocations and resources are utilized properly.