Total 50 F&B / Tourism / Hospitality job vacancies in Fort Stewart, Georgia

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Collects sales slips, total sales on cash register, accepts payment from patrons and makes change as necessary. Maintains related cash records. Keeps work area clean and orderly. Sets up food· service counters and steam tables with hot and cold foods and beverages. Prepares coffee and hot water for tea, fills beverage dispensers with juices and soft drinks. Sets tables, seats guests, records guests' selections and turns in orders to the kitchen: Serves food, alcoholic and nonalcoholic beverages. Presents bill and receives payment. Cleans tables and immediate area. Prepares fruits and vegetables for cooking and serving. Makes a variety of fruit and vegetable salads. Portions out food, cleans and prepares· meats and seafood for cooking. Checks food during cooking to prevent overcooking. Prepares sandwiches and box lunches. Washes dishes, pots and pans. Empties trash and cleans and sanitizes containers. Unloads trucks and places contents in proper storage and use areas, brings supplies to work areas. Clean floors, walls and windows in kitchen, dining and storage areas. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12605271

• Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations.
• Serves as a Cook in a Department of Defense Education Activity (DoDEA) cafeteria IAW all applicable regulations and standards.
• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Follows standard recipes and menus IAW USDA CACFP and Army policies (i.e., portion sizes, meal patterns, and "seconds" requirements)
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Make a variety of sandwiches, salads and salad dressings. Prepares a variety of foods and desserts according to menu requirements.
• Adjusts recipes for larger or smaller quantities, and slices meat by hand and by mechanical means, to specific requirements.
• Follows health and safety precautions to ensure safe preparation and storage of food items and monitors and maintains appropriate temperature of all food items throughout preparation and service.
• Operates kitchen equipment designed to mix and cook food items. Uses, cleans and maintains power kitchen equipment, and keeps cooking utensils cleaned and ready for use.
• Scrubs and cleans heavier pot and pans. Stacks and stores dishes. Keeps working area clean in accordance with standard sanitation requirements.
• Apportions food into serving containers, and determines proper amounts of food to be delivered IAW portion size and "second helping" requirements
• Meets with supervisor/staff to coordinate feeding plans and allergies/substitutions when required.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Coordinates the loading/unloading of foods/supplies, and keeps all records on food used, portions prepared, meals served, and inventory.
• Assist with "on the job training" of other kitchen staff members. Performs 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.
• Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
• Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules.
• Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending.
• Performs other duties as assigned.

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.

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

• Plans and directs the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
• Coordinates inspection activities amongst personnel including completion of inspection tasks.
• Supervises personnel in completion of assigned tasks.
• Evaluates implementation of Guidelines and Regulations.
• Ensures personnel completion of duties and scheduled tasks.
• Identifies what corrective measures are needed to meet regulatory requirements and communicates the information to stakeholders.
• Provides technical direction to inspection personnel and perform various administrative and supervisory functions for subordinates.
• Interacts with internal and external stakeholders to interpret and clarify regulations, policies, procedures, and practices.
• Serves as the Inspector-in-Charge (IIC) of an establishment when required.
• Fosters working relationships between internal and external stakeholders to improve collaboration.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• Responsible for the receipt, identification, preparation, distribution, and storage of all types of monitoring, surveillance, special agent and compliance investigative samples.
• Ensures the proper handling and storage of incoming/reserve samples and assures that the legal integrity of those samples.
• Assures the correct target tissues are distributed to the appropriate laboratory sections, and maintains control of samples designated for multiple disciplines.
• Maintains sufficient inventory and distributes all shipping supplies, sampling kits for FSIS sampling programs and special programs, upon request.
• Ensures all work adheres and meets the requirements under International Organization for Standardization 17025 (ISO 17025).
• Prepares sample boxes for return to inspectors. Cleans or recovers overwraps, restocks appropriate supplies, and affixes project-specific labels to boxes.
• Receives/delivers all laboratory supplies, equipment, furniture and chemicals purchased by the laboratory.
• Processes related documentation, inputs items in laboratory inventory database, and obtains certificates of analysis.
• Maintains contract carrier’s (e.g., Federal Express, UPS) shipping database.
• Provides input to the Supply and Sample Handling Specialist before the start of new projects to ensure timely and proper shipment of sampling supplies.
• Enters information relative to the receipt and shipment of supplies and reagents, into the Laboratory Information Management System (LIMS).
• Forklift certification, knowledge of warehouse safety rules, Department of Transportation (DOT) regulations, and regulations governing hazardous waste.
• Determines which samples involve chain of custody requirements for legal samples to be used as evidence and maintains required documentation.
• Knowledge of directives, memos, work instructions, rules, and regulations to monitor safety, health, and the environment of surrounding areas.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Reviews recipes, menus, and worksheets to determine ingredients needed to prepare various menu items for regular or modified diets for children with special needs (i.e., diabetes, allergies, or food sensitivities).
• Accomplishes meal preparation duties using a variety of utensils and equipment, such as knives, mixers, steam kettles, ovens, grills, and other items powered by gas, electricity, or steam.
• Prepares and cooks all types of meats, poultry, seafood, fresh and cooked salads and vegetables, grains, pasta, fruits, sauces, gravies, breads, and desserts.
• Utilizes special and/or complex recipes and various cooking methods such as roasting, broiling, baking, frying, boiling, steaming, or sautéing.

• Responsible for surveillance of the installation food service contract and military food service operations.
• Determine contractor and/or military effectiveness and conformance to contractual and regulatory requirements.
• Review performance of contractor and/or military personnel and address any defects or failures in accordance with special conditions and technical specifications.
• Evaluate quality assurance program effectiveness by reviewing food service technical data.
• Evaluate dining facility operations to include purchase and receipt of rations, inventory control, food preparation, production, serving, sanitation, equipment usage, administration and management, to ensure an acceptable quality level is maintained.

• Make recommendations on personnel actions such as selection of subordinates, performance requirements, promotions, reassignments and / or other status changes of assigned personnel.
• Plan, coordinate and execute work assignments on a daily or project to project basis within the instructions and time limits provided.
• Ensure that arrangements are made for adequate personnel, materials, and equipment at the work site.
• Assign tasks to subordinates and explains work requirements, methods and procedures.
• Assure that equipment and supplies are maintained and used properly

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Prepares and/or oversees the preparation of menu Items which involve standard to moderately complex and innovative cooking methods.
• Balances nutritional values of menus and ensures the quality of the total food service program. Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Develops operating budget and identifies labor, equipment, and supply cost elements. Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food Items, and other supplies.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution. Performs 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 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.