Total 264 Others level F&B / Tourism / Hospitality job vacancies in US - California - Thousand Oaks - Field/Remote

• Manages a team and develops information policies and programs in support of FSIS goals to a variety of internal and external stakeholders in a variety of media.
• Works closely with the DECS director in developing and administering FSIS-wide executive communication strategies to inform stakeholders, including consumers, industry, academia, and the general public, of FSIS.
• Ensures that communication activities are consistent with and support OPACE and FSIS long-range plans, including the annual performance plan, strategic plans, budget plans and performance plans.
• Provides advice for the development and implementation of policies, plans, and programs that have a significant effect on the FSIS’s ability to effectively communicate and engage with a wide variety of stakeholders.
• Ensures compliance with all relevant laws, regulations, and guidelines for internal communication, correspondence, and stakeholder engagement, including virtual, hybrid, and in-person events.
• Assigns writing tasks, sets team priorities, and ensures accurate reporting of the status for significant folders going through clearance.
• Provides content, editorial review, and oversight for the weekly employee newsletter, employee User Notices, invitations to external stakeholders, and other critical FSIS materials.
• Assists with the preparation, presentation, and communication of FSIS-related information.
• Participates in critical meetings and produces a cogent memorandum of facts/events, assesses action required and contributes towards completing staff goals.
• Coordinates strategies that support FSIS’s communication with its employees, working to improve sentiments based on employee feedback, and to improve the agency’s engagement and reputation with external stakeholders.

• Provides advice and oversight for the development and implementation of website policies, plans, and programs that have significant effect on FSIS' ability to communicate and engage with stakeholders.
• Applies and ensures compliance with all relevant laws, regulations, and guidelines for digital communications, including Federal websites.
• Assigns content tasks, technical tasks, sets team priorities, and works in conjunction with staff to ensure goals are met.
• Manages a team and develops information policies and programs in support of FSIS goals of internal and external stakeholders in a variety of media.
• Reviews a variety of documents prepared by others that involve a wide variety of subject matter experts.
• Ensures that communication activities are consistent with and support OPACE and FSIS long-range plans, including the annual performance plan, strategic plans, budget plans and performance plans.
• Reviews and evaluates operations to make work assignments; assesses and enhances program and policy efficiency and effectiveness, and/or recommends improvements.
• Participates in critical meetings and produces a cogent memorandum of facts/ events assesses action required and contribute towards completing goals.
• Coordinates activities and conceptualizes and implements strategies that create a dynamic web presence and leverage digital assets and messaging through other communication channels.
• Works closely with the DECS director in developing and administering FSIS- wide digital communication strategies to inform stakeholders, consumers and the general public of FSIS priorities and information.

• Manages a system for ensuring responses to FOIA/PA requests are complete, consistent, and timely.
• Monitors incoming FOIA/PAs to identify issues of importance to FSIS and to ensure coordinated responses.
• Assist with the development, implementation, and management of processes that ensure accurate implementation of the Freedom of Information Act (5 U.S.C. 552) and the Privacy Act of 1974 (5 U.S.C. 552a) throughout FSIS.
• Writes and/or edits information on Records Management- programs, policies, functions, and research.
• Participates with the OPACE Assistant Administrator (AA) and Deputy AA in developing systems for effective records management and retention plans.
• Provides indirect technical guidance over those in other offices throughout FSIS who are engaged in record searches for the office.
• Plans work and determines approaches; makes assignments; oversees execution; established deadlines; provides administrative and technical guidance.
• Makes recommendations on major issues such as organizational goals, challenges to organizational design, or the overhaul of conventional practices to meet new challenges.
• Works closely with the FOIAS Director in the planning, developing, implementing, and evaluating the strategies for FSIS Records Management.
• Directs/oversees the development of long-range strategic goals, policies and procedures, records retention schedule, and transfer of records, etc.
• Evaluates and analyzes requests and communicates FSIS positions to officials representing law firms, labor union officials, media, industry organizations, and privately held companies.
• Assesses and enhances program and policy efficiency and effectiveness and makes, coordinates and/or recommends improvements.

• 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.

• ets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items (e.g. salad, dessert, bread, and cold beverages) on a serving line. Removes dishes and trays from tables.
• Operates, breaks down, and cleans all electrical equipment for food preparation.
• Cleans kitchen equipment (e.g. worktables, sinks, and refrigerators).
• Separates food waste and trash from dishes, glasses, and silverware in dishwashing area.
• Loads and operates dishwashers and stores clean dishes, glasses, and silverware.
• Washes tables and counters, vacuums and shampoos carpets.
• Sweeps and mops kitchen floors, cleans windows, washes walls, and cleans and sanitizes trash cans.
• Sorts, washes, peels, and cuts fresh fruits and vegetables.
• Uses POS system to enter customer orders; collects money and operates a cash register.
• Performs other duties as assigned.
• Ability to read and understand written and oral instructions and do simple tasks that are easily learned. A certain degree of manual skill is required in moving carts and in operating kitchen equipment.
• Must know simple food handling techniques to meet sanitation and safety standards.
• Ability to perform simple math with addition and subtraction.
• Frequently lifts or moves objects weighing up to 20 pounds unassisted; occasionally lifts or moves objects weighing more than 20 pounds with assistance.
• Continuous standing, walking, frequent stooping, reaching, pushing, and bending is required.
• Uncomfortably high temperatures and humidity are created by steam and heat from cooling and dishwashing.
• Area is usually noisy and there is a danger of slipping on wet floors or where food or beverage has been dropped.
• Exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezer units.

senior sous chef | full time

at wagamama, we’re an eating house for the soul. with over 160 uk restaurants and growing, our purpose is to nourish the world from bowl to soul. inspired by fast-paced, japanese ramen bars since 1992. a celebration of asian food brought wagamama to life

we’re looking for a senior sous chef to join us on our continuous journey of true nourishment

the role |

as a senior sous chef at wagamama you'll be an integral part of our restaurant leadership team, supporting the head chef to in leading your kitchen team the wagamama way. you’ll live + breath our people promise, values and embody core leadership behaviours. you’ll be responsible for ensuring that every dish served by the kitchen team meets our high standards. you’ll look after the development and growth of your team, ensuring they are engaged, motivated, and high performing

our perks + quirks |

• bonus scheme | up to £3,000 a year bonus opportunity

• pension scheme

• dedicated 6-week training programme

• dry-cleaned chef whites provided every shift

• £14 - £25 of free food allowance on every shift

• 50% discount at wagamama + 30% off all other trg brands with family and friends

• internal progression opportunities | fully funded apprenticeship programmes to support your growth

• 28 days holiday

• kintsugi wellness | access to councillors, cycle to work scheme, discounted gym + leisure

• family friendly policy | any expectant person or anyone adopting a child will receive 26 weeks full pay + 13 weeks half pay

• financial wellbeing support | access to loans repaid through your salary for those ‘strapped for cash’ moments in life

what we look for |

• a head chef or senior sous chef with experience leading a kitchen team, driving performance through positive behaviour + actions in a fast paced + complex environment

• a strong communicator that has real conversations with consideration + care, ensuring your team feel heard + supported

• experienced in ensuring your kitchen’s food, health and safety standards are spotless

• experienced in understanding the financial performance of a kitchen including gp and stock control

• experienced in managing the labour cost of your team, reacting to changing demands where necessary

• an individual who leads to inspire and engage their team to nourish + flourish in their role and career

• passionate about creating an inclusive environment where your team feel respected + that they belong

• a forward-thinking problem solver, able to think on your feet and make quick decisions

the wagamama way |

kaizen, meaning ‘good change’, is the philosophy that sits at the core of who we are. it shapes every dish we create and pushes us to find better ways in all we do. our food, how we think, how we work, it has to be fresh. committed to championing change in both our communities + the impact on the planet

three whole decades of acting different, we don’t conform, we celebrate difference. appreciating personality over perfection. welcoming everyone and their unique story to our benches. we promise to have your back. working together to build close bonds of trust + support. creating safe spaces where we can have real conversations with open hearts + open minds

all we ask is for you to dish up what makes you different 

be you, be wagamama

wagamama is proudly part of disability confident

*100% of tips go to our teams. average tips are based on back of house management positions across all our uk restaurants between 5/6/23 + 2/7/23. actual tips by restaurant will vary. tips are left solely at our guests discretion and are not considered as wages by the company nor are they guaranteed in any way

• Responsible for ongoing and special administrative duties and evaluate projects assigned by the supervisor or initiated by the employee to meet management and technical staff needs and the necessary coordination, liaison, and correspondence.
• Provide support to technical staff utilizing analytical expertise and technical skills for the collection, review, analysis and information coordination of World Trade Organization (WTO) notifications to the U.S. that impacts FSIS.
• Practices intense organizational and planning skills by assisting leadership and technical staff to achieve FSIS mission and vision with the integration of regulatory, inspection, and enforcement programs for food safety and procedures.
• Assists technical staff with managing and organizing projects and associated data related to day-to-day internal technical engagements and operations with a focus on food safety related activities to ensure organizational support.
• Applies working knowledge and understanding of information technology data systems and networks, for purposes of day-to-day technical information management and tracking and provide guidance to staff on use of these systems.
• Assists management and technical staff with technology and information management at internal and external meetings and conferences, using group meeting software.
• Assists the OIC in the planning and execution of in person and virtual meetings and events, including managing virtual presentations using information technology systems.
• Forecasts international developments potentially affecting FSIS programs from WTO notifications and contacts and coordinates findings and recommendations with other interested/affected FSIS Offices and technical experts
• Prepares findings, reports, briefing papers and other written materials regarding international food safety public health issues impacting FSIS on behalf of OIC management and technical staff.
• Assists the office by creating and developing talking points, PowerPoint presentations, correspondence, and other written materials in support of OIC technical projects and operations to assist with the operations of the office.
• Remains aware of any FSIS food safety updates that may impact OIC and international food safety and assists in creating and providing training or webinars on behalf of technical staff for outside stakeholders.
• Exercises a broad knowledge of administrative services software and data tracking systems to assist with the organization and tracking of all office projects, information, and correspondence.
• Develops sources of information for WTO notifications; identifies and performs analyses of the foreign country issues; analyzes the consequences and prepares and delivers written responses to assist in US reporting requirements.

• Resolves a broad range of issues concerning the application of any of FDA’s enabling legislation, pertinent regulations, and/or general legislation affecting the operation of the federal government.
• Reviews and prepares analyses for office managers on the impact of proposed changes to Food and Drug Administration laws and regulations which affect the compliance functions, program segments, policy, and activities of the organization.
• Drafts responses to inquiries from regulated industry and other interested persons on issues that affect aspects of compliance and enforcement of the regulated industry.
• Provides recommendations on the interpretation of applicable laws, regulations, and programs related to the tobacco industry.

• As a Lead Government Information Specialist in the Office of Communication, Information Disclosure, Training and Education (OCITE), Office of Communication and Content Development (OCCD), Division of Information Disclosure (DID), You will:
• Ensures that all information disclosure activities are based on accepted principles, methods, and best or promising practices.
• Recommendations are directed to the staff, through the Assistant Director, to ensure appropriate consideration and resolution of problems regarding proper disclosure of information.
• Works collaboratively with team members to develop project plans, including setting time frames milestones, and an agreed upon endpoint.
• Identifies, distributes, and balances workload and tasks among employees in accordance with established workflow, skill level, and/or occupational specialization.
• Monitors and reports on the status and progress of work, checking on work in progress and reviewing completed work to see that the supervisor's instructions on work priorities, methods, deadlines, and quality have been met.
• Keeps abreast of all changes in the regulations in FDA and under the Act, to provide consultation and technical expertise in order to correctly handle and process disclosure inquiries and to ensure compliance at all times.

• Interprets polices and procedures to ensure efficiency and effectiveness of program operations. Formulates policies and program plans and makes recommendations regarding necessary changes and revisions in operations.
• Reviews and evaluates findings, determines deficiencies and takes or recommends appropriate action.
• Provides administrative and technical direction and coordination over the activities of employees.
• Reviews and evaluates findings, determines deficiencies, and takes or recommends appropriate action.
• Exercises significant responsibilities in dealing with individuals of other units or organizations, or in advising management officials of higher rank.

• Planning, coordinating, implementing, and evaluating Office of Field Operations (OFO) District Safety and Occupational Health Programs involved in meat, poultry, egg products, and import facilities.
• Responsible for supporting personnel and Safety and Occupational Health initiatives involving Enforcement Program employees.
• Formulating strategies for preventing injuries and illnesses.
• Assess relevant safety and health issues confronted by inspection and support personnel.
• Evaluates existing and proposed policies and procedures, determines impact and recommends changes as appropriate.
• Conducts education and training in Safety and Occupational Health relating to various hazards in the work environment.
• Prepares a variety of written instructions addressing safety and health issues.
• Reviews and surveys field locations on a regular basis to determine systematic deficiencies.
• Investigates traumatic injuries and occupational illnesses and diseases to determine their cause and formulates counter measures to prevent or reduce them.
• Maintains liaison with safety and health organizations and agencies regarding the administration of safety and health programs.
• Responds to emergencies, real or perceived, involving safety and occupational health issues, and assists in their resolution.

Performs a full range of simple cooking tasks 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, broiled meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; makes cold sandwich fillings. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring or breading; weighs, measures and assembles ingredients for regular menu items; sets up and replenishes salad bar; portions foods for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12612137

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service
Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.Wraps, arranges, and/or packages items for serving to children and youth.Transports food from kitchen area to classrooms or activity areas.Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

Kitchen Maintenance
Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.Sets up and operates a mechanical dishwasher.Removes inspection doors, strainer pans, screens, and spray arms for preventative 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 through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.Stores sanitized dishes and silverware.

Food Storage
Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.Stores canned, boxed, and/or frozen items in food storage area.Unloads food and supplies from delivery trucks.Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

Additional Responsibilities
Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

SUMMARY OF DUTIES: The purpose of the Child and Youth Program (CYP) Cook position is to perform a variety of food preparation and service tasks. This position is located in a Child
Development Center (CDC); however, may assist in food preparation for the School Age Care (SAC) Program. The CYP Cook plans and prepares menus for breakfast, lunch, and snacks daily
for participants (children and youth), ensuring that meals are nutritionally balanced, economical, pleasing to the participants, and follow all U.S. Department of Agricultural (USDA) Child and
Adult Care Food Program (CACFP) guidelines. Independently prepares all food types to include meats, poultry, seafood, vegetables, fruits, sauces for regular and special USDA CACFP
approved menus. May make changes to menus in regards to preparation and seasoning to ensure foods are more attractive and to improve the taste. Prepares four or more menu items for meals while coordinating a variety of steps to ensure that all items are ready for serving at a specific time. Adjusts recipes according to daily attendance to determine the number of servings needed.
 

Maintains and completes food program records as required. Complies with policies and regulations in accordance with (IAW) Department of Defense (DoD), Marine Corps (MC) and
local directives and standards. Ensures compliance and manages the USDACACFP in addition to other related standards, policies and regulations.
 

Ensures complete food service operations are in compliance with local food directives and standards. Performs a daily inspection upon opening and closing of the food service area.
Ensures supplies, equipment, and food are used economically and waste is kept to a minimum. Ensures equipment, appliances and dishes, as well as general work areas, are clean and
maintained as required by MC directives and local SOPs. Responsible for scrubbing, wet mopping, waxing, and polishing floors. Cleans walls and ceilings and removes and sweeps trash
or other refuse.

Prepares and submits food and supply requisitions to the Director on a regular basis to ensure that food items are available to meet menu requirements. Orders supplies from vendors as
necessary. Examines food for quality and freshness upon delivery and before preparation. Maintains rotation of food inventories to prevent spoilage.
 

Serves as a member of the Installation CYP to ensure compliance with health, fire, safety, facility and program regulatory requirements and CYP baseline standards. Assists in
maintaining DoD/MC certification for assigned program areas, and helps ensure the program achieves and retains national accreditation or MC equivalent and maintains accreditation/MC
equivalent standards.
 

Required to observe particular health related practices to provide reasonable accommodation for participants with special needs when applicable.
 

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. 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 assigned.