Total 3 F&B / Tourism / Hospitality job vacancies in Fort Gregg-Adams, Virginia

• Prepare hot and cold food serving stations for cafeteria style service.
• Stock juices, beverages, utensils, and quick service food carts when replenishment is needed.
• Clean dishes, pots, pans, and utensils manually or by use of dishwashing equipment.
• Operate a cash register for dining food and beverage sales.

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. 
• May train new employees in food preparation, on job safety practices, operation of cash register and sanitation regulations regarding food storage and sanitation. Cleans equipment in kitchen and dining areas.  
• Washes dishes, pots, pans, coffee urn, glasses, and flatware. 
• Operates mechanical dishwasher. 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 assist lower graded food service workers.
• 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.

Manages a complex, diversified and comprehensive food program for the inmates and staff of the institution.

Duties include several specialized programs and functions (satellite feeding, medical diets, vocational training, baking), and providing oversight to the religious diet program, each of which requires some differences in approach, methods or procedures; development of techniques and information to fit the work environment; and establishing procedures and policies to be followed.

Through subordinate supervisors, manages food preparation, ensuring compliance with the nutritional needs of inmates, and evaluating the quality and effectiveness of the services provided.

Requisitions all food supplies and equipment for the department and keeps records of receipts.

Member of the Budget and Planning Committee of the institution, manages the budget allotted for the Food Service Department operations; initiates and develops detailed estimates and requests funds required to operate the Food Service department.

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.