Total 24 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.

• 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.

• 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.

• 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 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

• 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.

• 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.

• 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.

• 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.