Total 5,032 F&B / Tourism / Hospitality job vacancies

• Conduct research on projects to develop novel and improved crop and food products. These may include a focus on pulse crop products for use in flours, beverages, and/or meat substitutes, thereby creating expanded markets for agricultural crops.
• Provide vision, exercise leadership, and maintain line authority over scientists and support personnel assigned to the Unit.
• Ensure that the Unit’s research is integrated into the national strategies for novel and improved crops and food products.
• Maintain and enhance the creativity and productivity of the Unit.
• Hire personnel and manage the human, fiscal, and physical resources assigned to the Unit.
• Serve as the Unit fund holder.
• Provide technical information and consultation, both internal and external to ARS, and ensure the proper interpretation and reporting of scientific research results and information.
• Serve as liaison with cooperating agencies and organizations related to the agricultural industries of the Northern Plains.

• The Pathways Recent Graduate program duration is one year. Upon successful completion of the program and at the agency's discretion, the appointee may be converted to a permanent position in the competitive service.
• The duties described below are at the full performance level (GS-9). Incumbents will serve in a developmental capacity, wherein the work is less complex in nature and the supervisor provides specific instruction and guidance.
• Coordinate staffing and coverage of inspection assignments.
• Maintain the database of available personnel to ensure assignment staffing.
• Provide information to union officials and representatives of employment organizations regarding staffing and related issues.
• Function as liaison with the FSIS Office of Human Resources to initiate recruitment for new or vacant positions.
• Coordinate training activities for the district and assist with travel arrangements in accordance with the travel regulations.
• Authorize and audit travel vouchers to ensure proper use of travel funds.
• As needed, you may assist in the development of budget and/or hiring projections for the district.
• Administer leave schedules for inspection personnel and for monitoring time and attendance reports using WebTA.
• Conduct orientation sessions for new FSIS employees.
• Other duties as assigned.

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).

• Duties described below are at the highest grade advertised. Duties assigned at lower grade levels will be of more limited scope, performed with less independence and limited complexity; duties will be commensurate with the grade of selected employee.
• Identifies process improvements and utilizes tools for creating, maintaining, and manipulating data in a variety of formats for analysis, evaluation, and decision making.
• Identifies areas of improvement and develops strategies to enhance operational performance across the organization through utilization of data tools and technology.
• Leverages data tools and technology to create visualizations and analyses to track monthly plans, expenditures, and variances to present an integrated product to management
• Utilizes various methods, including cost modeling, to forecast and quantify trends for various types of budgets.
• Promotes skill development of data analysis tools amongst team members.
• Collaborates with stakeholders and technical points of contact, and supports development of Programming, Planning, and Budget Execution (PPBE) products and analysis, and prepares and presents briefings to management.
• Collaborates with stakeholders and supports development of annual phasing plans and monitors budget expenditures or schedule performance to identify potential problem areas and reports to management regularly.
• Fosters a culture of engagement, diversity, inclusiveness, excellence and innovation. Champions NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity and teamwork.

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval;
• Takes corrective action for any problems that might arise on the floors pertaining to food service;
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas;
• Prepares performance ratings/competencies for all employees under their direct supervision;
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary;
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies;
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules;
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met;
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees;
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets;
• Maintains inventory of food service supplies and equipment;
• Conducts quality assurance monitors and sanitation reviews;
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team;
• Performs other related duties as assigned.

The work is performed in kitchen areas where the steam and heat from cooking and dish washing 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. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

• 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.

• 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.