Total 29 F&B / Tourism / Hospitality job vacancies in White Oak, Maryland

Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes. Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce complete meals on time and at the proper temperature. Prepare cold food platters such as ham, salmon, and roast beef platters, and salad and horsd' oeuvers; mix and prepare cold sauces, meat glazes, molded aspics, and salad dressing and carve vegetables and fruits as garnishes for food platters and dishes. Performs other related duties as assigned.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12605283

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 produce quality products, minimize preparation time, and avoid food material waste.

Performs other related duties as assigned.



If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12603507

Sets up glasses, silverware, dishes, trays, napkins, condiments and cold menu items (e.g., salad, dessert, bread and cold beverages) on a serving line. Removes dishes and trays from tables.

Operates, breaks down and cleans all electrical equipment for food preparation. Cleans kitchen equipment (e.g., worktables, sinks and refrigerators). Separates food waste and trash from dishes, glasses and silverware in dishwashing area. Loads and operates dishwashers, stores clean dishes, glasses and silverware. Washes tables and counters, vacuums and shampoos carpets. Sweeps and mops kitchen floors, cleans windows, washes walls and cleans and sanitizes trashcans.

Sorts, washes, peels and cuts fresh fruits and vegetables.

Performs other related duties as assigned.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12603365

The Cook Supervisor is fully responsible to plan, produce, direct, coordinate and monitor all phases of food production. In the absence of the Food Service Section Supervisor, the incumbent is responsible for the operation of both the food production/service areas and the administrative duties within those areas.

Major duties and responsibilities include:

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget.
• Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity and determines causes.
• Performs as first-level supervisor over Cooks WG-7404-04 and WG-7404-06.
• Performs other related duties as assigned.

• This position is not a AFGE Bargaining Unit positions.
• This positions is covered by locality-based comparability pay.
• This position is in the Competitive Service.
• Selectee required to serve one year supervisory/managerial probationary period.
• Veterans' preference does not apply to promotion, reassignment, change to lower grade, transfer or reinstatement in accordance with 5 CFR 211.102(d)(6).

• Perform activities related to the disposition of records, including paper records and electronic records.
• Develop, recommend, coordinate, and implement program improvements.
• Coordinate, administer, and monitor the project plan.
• Mapping business processes and procedures.
• Track open actions, including deadlines, and following up to ensure deadlines are met.
• Monitor project and/or cases throughout their life cycle.
• Develop strategies for implementing/planning for major information, operations, and management projects.
• Identify project activities or situations that may adversely impact the project.

• Directs, develops, recommends, and implements policies and procedures needed to carry out Agency criminal investigation responsibilities.
• Plans, sets priorities and assigns work to be accomplished by subordinates.
• Determine OCI program goals and resource allocations in support of its criminal investigative mission.
• Participates with Agency staff in formulating program goals.
• Develops and maintains, at the Agency level, effective working relationships with all levels of management.

• Provides management and guidance to an organizations comprehensive Environmental Safety and Occupational Health (ESOH) programs with special focus on laboratory safety
• Provides consultative services to agency health and safety officials on complex laboratory operations and industrial hygiene issues.
• Develops and implements safety protocols for an organizations facilities and laboratories.
• Provides guidance and assistance to management and employees on required training related to laboratory safety including safe handling and disposal of chemical, biological agents, or other hazardous materials utilized by scientific staff.

• 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.

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.

• 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.

• 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.

• 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.

• Serves as a Biological Researcher responsible for research experiments in support of the laboratory.
• May lead a research team in the conception and formulation of product research ideas and approaches.
• Advises on policy issues that are central to the mission of the agency in the area of Biology.
• Utilizes Biological knowledge and experience to inform scientific and regulatory decisions regarding the safety and effectiveness of biological products.
• Works on the day-to-day operation of the laboratory.
• Plans, develops, and implements experiments and protocols under study.
• Collects data and scientific information to support research, decisions, regulatory programs and policies.
• Maintains and prepares scientific information.

• Interprets, adapts and applies numerous guidelines, precedents and scientific principles and practices to determine the most appropriate and feasible design solutions as well as possible alternatives.
• Works with senior staff in the day-to-day operation of the laboratory, including coordinating research projects and personnel, and ensuring availability of equipment and supplies.
• Responsible for utilizing biological knowledge and experience to inform scientific and regulatory decisions regarding the safety and effectiveness of biological products.
• Prepares scientific information related to immunoassays and other assays to measure potency of allergenic products.
• Practices and enforces safe laboratory practices and hazardous materials handling; follows established safety guidelines and disseminates safety standards to all staff.
• Utilizes biological knowledge and experience to recommend scientific and regulatory decisions regarding the safety and effectiveness of biological products.

• Assists cooks in their tasks
• Obtains necessary products and small equipment items required for food preparation
• Carefully follows standard recipes while preparing all assigned items
• Follows manufacturers' instructions when operating food production and serving equipment
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene
• Returns soiled food preparation utensils and other small wares to the proper areas
• Maintains a clean work station, including equipment used for food preparation tasks
• Collects food and beverage products and small wares required for item preparation
• Carefully follows standard recipes while preparing assigned items for banquet service
• Assists in plating food items for service
• Use correct measuring devices, and follow recipes
• Handles leftover food items as instructed by the sous chef
• Cleans banquet preparation and serving equipment
• Cleans assigned work station areas
• Maintain accurate records of food supplies, and freezer / fridge temperatures
• Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef
• Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef
• Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers.

• Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menu, standardized recipes and meal schedules.
• Supervisor or higher-grade cook provides detailed instructions on cooking methods and use of equipment for new or more difficult assignments.
• Employee is responsible for the proper use and cleaning of kitchen equipment, safety practices, personal hygiene, and conformance with food service sanitation requirements.
• Higher-grade cook is available to answer technical questions and to ensure that the work is being done properly.
• Completed work is evaluated in terms of quality of food cooked, and adherence to time schedules and instructions.

• Reviews and analyzes legislation for potential impact on the Office or Center activities and programs, on industry, and upon the consumer relating to statutory requirements.
• Analyzes and evaluates new audits, studies, requests, reports, and recommendations related to those audits and determines the potential impact on Office and Center activities and programs; and refers to supervisor review and approval.
• Keeps senior staff or supervisor abreast of findings that are complex in nature for further guidance as needed.
• Uses health scientific technical knowledge to determine responsiveness and suitability for release.
• Relies on technical health science expertise to determine the potential impact of legislation on Office or Center activities and programs, on industry, and upon the consumer relating to statutory requirements.
• Provides work products that are used by leaders and staff throughout the center to manage programs and policies based on Congressional directives and legislation.
• Keeps informed on the latest developments and other data sources in areas of expertise. Proposes new concepts and alternative solutions based on technical findings.
• Develops, evaluates and recommends to the centers leader’s methods of communicating information to address public health science issues and concerns.

• Lead the provision of case management and operational support of program services to the assigned customer base.
• Facilitate and ensure quality of program operational services including identification, collection, processing, review, and production of Electronically Stored Information (ESI).
• Assist program acquisitions, assisting with market research, cost estimates, drafting supporting documentation.
• Serve as a Program Specialist within the Division of eDiscovery focusing as an eDiscovery liaison between the program and the assigned customer constituency.
• Guide the development of policy and process, effectively representing customer perspective and interests.
• Provide planning, coordination, and development assistance on eDiscovery initiatives in support of his/her customers.
• Apply legal standards applicable to FOIA and Litigation data collection and production, including traditional eDiscovery workflows as outlined in the Electronic Discovery Reference Model (EDRM) and in modern eDiscovery systems used by FDA.
• Work with contract case management and operational staff, as well as other program staff to develop and track metrics, facilitate the drafting of affidavit and attestation language, and participate in technical and workflow discussions.
• Provide guidance and training to customers on eDiscovery topics and technology, as well as operational workflows and processes.