Total 16 F&B / Tourism / Hospitality job vacancies in Naval Base, Norfolk, Virginia

• Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings.
• Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.
• May prepare and bake pizza.
• Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading.
• Weighs, measures, and dispenses foods in accordance with portion controls.
• Mixes ingredients according to precisely written recipes.
• Sets up and replenishes salad bar.
• Covers, dates, and stores leftovers according to established procedures.
• Cleans and maintains equipment and work areas.
• Maintains accurate food inventories and rotates stock items to prevent spoilage.
• Performs other related duties as required.

Starting at $19.60 Per Hour (NA 4)

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Serve as a delivery driver to deliver pizza on base
• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive 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 in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

Starting at $18.75 Per Hour (NA 3)

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.

Starting at $19.06 Per Hour (NA 04)

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.

Starting at $107,915 Per Year (GS 13)

• 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.

Starting at $19.06 Per Hour (NA 04)

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

Work Schedule: Full Time (Tour will be determined by supervisor based on organizational needs) Shifts are variable / 7 days a week to include holidays and weekends. Schedule may change based on the needs of the services. Tours may include the following: 5:30am-2:00pm, 7:00am-3:30pm, 8:00am-4:30pm, 9:00am-6:30pm, 11am-7:30pm, 11:30am-8:00pm with rotating weekends and holidays.

Position Description Title/PD#: Food Service Worker/PD99920-A and PD99920A

Physical Requirements: Incumbent is subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds. Incumbent 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. May also be required to work on ladders and use powered cleaning equipment. Incumbent is required to push AMDS food cart which weighs approximately 500 pounds, and will require 12-pounds of force to initiate movement and also 7-pounds of force to keep the food cart rolling. The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Incumbent is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Starting at $18.83 Per Hour (WG 3)

About Serco
At Serco, not only is the nature of the work we do important, everyone has an important role to play, from caring for vulnerable people to managing complex public services. We are a team of 50,000 people responsible for delivering essential public services around the world in areas including defence, transport, justice, immigration, healthcare and citizen services. We are innovators, committed to redesigning and improving public services for the benefit of everyone.

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Serco is a Disability Confident Employer committed to employing and retaining people with disabilities. Disabled applicants who meet the minimum criteria for the job will be given the opportunity to demonstrate their abilities at an interview. For help with your application please contact 0345 010 4000.

We see people first and foremost for their performance and potential. We are committed to building a diverse and inclusive organisation that supports the needs of all. As such we will make reasonable adjustments at interview through to employment for our candidates. We’re a proud holder of the Gold Inclusive Employer Standard and we actively encourage applications from females, those with disabilities or from an ethnic minority background.

Chef

Norfolk & Norwich University Hospital

Full time – 37.5 hours per week
1100-1900 hours & 0600-1400 hours, some weekend work required.

Salary
- £24,000-£26,000 depending on experience, including weekend enhancements. Plus, Serco benefits.
Main Purpose:

To prepare and cook food to agreed schedules of work for staff, Visitors Patients and members of the public both in terms of quality, Safety and value for money. Ensure that a safe, suitable, and satisfactory level of service is a maintained within the Retail Catering Department.

Main Accountabilities:


- To produce dishes in line with agreed menus for retail, patient, and function operations to the required standards
- To provide a friendly, efficient, and courteous service to both internal and external customers demonstrating high standards of customer service and optimising retail sales at all times
- To maintain food safety, cleanliness and hygiene standards within the department and ensure that all work is carried out in line with Health and Safety, Quality and Serco and Trust policies and procedures, including the Assured Safe Catering System and that all documentation and work records are completed accurately and in time.
- To monitor and maintain food presentation to the required standard within the retail operation.
- Participate as a full member of the team, e.g. supporting and training other staff, participating in team meetings, working flexibly as required to cover other members of the team.
- To comment on and where possible contribute to menu planning and service development within the catering department.
- Store goods correctly and use stock on a rotational basis to optimise sales and minimise food wastage.
- To maintain portion control and assist in stock ordering and ensure all operational practices are undertaken to budgetary constraints.
- To correctly use and take care of all equipment and materials associated with tasks and immediately report any faults to a supervisor.
- Undertake other ad hoc duties as prescribed by manager and within scope of skill and capability.
- Supervise and mentor the Kitchen Assistants for their development and effective running of the retail kitchen.
- Participate as a full member of the team, e.g. supporting and training other staff, participating in team meetings, working flexibly as required to cover other members of the team.


What you will need for the role:


- Basic Food Hygiene Certificate.
- Good Communication Skills including ability to instruct other staff.
- Good Customer Care Skills.
- Able to work under pressure.
- Ability to be flexible and adaptable.
- NVQ Level 1or 2 in Food production or equivalent.


Workload will be determined by daily service requirements but will require some flexibility and reorganisation on a daily basis. Chefs are responsible for the quality and standard of their own work and for overseeing the work of the Kitchen Assistants.

What we offer


- Salary: Competitive salaries with annual reviews.
- Pension: Up to 6% contributory pension scheme.
- Holidays: 25 days' annual leave plus bank holidays.
- Training and development: We offer a wide range of learning opportunities with over 1,100 internal courses available, funding for qualifications and apprenticeships, mentoring opportunities, and a focus on internal progression.
- Wellbeing: 24/7 Employee Assistance Programme, BUPA Anytime HealthLine, wellbeing app, Simplyhealth cash plans to claim back money towards healthcare costs, 30% off at Serco-managed leisure centres.
- Discounts: Save across around 1,000 retailers, from food and clothing to days out, entertainment and travel.
- ShareSave scheme: Helps you save regularly with the choice to buy Serco shares at a discount at the end of your savings period.
- Employee networks: Dedicated networks where colleagues can come together to find support, share challenges, discuss ideas, network and be part of a community.
- Charity: Support a charity or organisation with a paid volunteering day each year. You can also choose to donate to your favourite charity tax-free, through our Payroll Giving Scheme.

Proud member of the Disability Confident employer scheme

• 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.

Starting at $82,764 Per Year (GS 11)

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility.

Starting at $18.53 Per Hour (NA 3)

• 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.

Starting at $45,146 Per Year (GS 5-9)

• 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.

Starting at $45,146 Per Year (GS 5-9)

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. Serves food cafeteria style. Breaks down and cleans area when meals are complete. Sets up dinning room tables for service, places food and beverages on tables, and replenishes items as necessary. Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls, pots and pans. Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans. May unload food from delivery trucks. Collects and transfers trash from work area to disposal area.

Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. Makes coffee, tea and other beverages.

Performs other related duties as assigned.



If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12609056

Starting at $17.85 Per Hour (NA 2)

Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for the number of servings required in large quantity cooking. Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files. Performs other related duties as assigned.

Starting at $19.06 Per Hour (NA 4)

• 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.

Starting at $21.88 Per Hour (NA 6)

About the company

Family-owned Kingsley Healthcare is a UK top 20 ranked care home group (carehome.co.uk) employing 2,000-plus staff and supporting 1,400 residents.

We have a sector-leading 4.7 Glassdoor rating and are proud to be a Real Living Wage employer. Furthermore, we are proud to have been ranked Number 1 in the UK for work wellbeing in recruiter Indeed’s Better Work Awards 2023. A true testament to Kingsley’s caring ethos.

As a Chef, you will be responsible for the planning and provision of daily nutritious meals for all our residents while ensuring the food you purchase is fresh and within budget. In addition, you will ensure all health and safety and environmental standards are achieved and maintained. You must be a team player who will inspire and motivate your team.

Reports to: Home Manager



This role could be for you if you have;

- Experience in a similar role as a Chef.
- Knowledge of nutrition and therapeutic diets.
- Drive, ambition and an ability to motivate and nurture talent within the team.
- Effective written and verbal communication skills.
- Experience in creative menu planning and working with seasonal produce.



Qualifications for the role

- Food Hygiene Certified – Level 2 – willing to work towards Intermediate Food Hygiene qualifications.
- First Aid Certified.
- NVQ Level 2/3 in Food Preparation/Catering.



What will you get from the role?

You will have the satisfaction of working with, and being supported by, an enthusiastic and caring team that puts people at the heart of the business. We know the happiness of our staff improves the service we give our residents. You will have plenty of opportunities to learn and develop your skills, and we have the procedures and processes to help you at every step.