Total 6 F&B / Tourism / Hospitality job vacancies in Hill AFB, Utah

• 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 $49,025 Per Year (GS 7-9)

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 convenience items such as frozen hash browns, fish fillets and chicken nuggets. Some cooks at this level prepare and bake pizza. 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. Mix ingredients according written recipes that produce quality products, minimize preparation time, and avoid food material waste. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12624845

Starting at $19.38 Per Hour (NA 4)

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's correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Starting at $32 Per Hour (WS 08)

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/12512895

Starting at $18.18 Per Hour (NA 2)

PJ & AM Morgan currently have multiple positions available for experienced Food and Beverage Attendants in a busy kitchen based in Hay, NSW with work starting February 2025 onwards.

Our Food and Beverage Attendant positions are mainly based in large hotels, restaurants and cafes. Previous experience is not necessary, but is advantageous. As well as a sound understanding of hospitality with a high level of customer service being paramount. Your role will generally entail; daily bar set up, drink preparation and serving, cleaning the bar, glasses and equipment. Running meals and clearing tables whilst following instructions from the Food and Beverage/Restaurant Manager.

All applicants MUST provide a Cover Letter and Resume. Successful applicants will be expected to attend an interview prior to employment.

Requirements:
- Relevant experience and industry qualifications are not required, but is advantageous.
- Must be willing to take a medical.
- Happy to work in a team.
- Happy to do split shifts.
- Transport (not essential but advantageous).
- Must be willing to move.
- Good work ethic.

Benefits:
- Full-time work available includes weekends, with a minimum of 38 hours a week. 4 weeks of annual leave and accumulated sick leave (up to 10 days).
- Award rates - Hospitality Industry (General) Award (MA000009) Level 1 Food & Beverage Attendant Grade 1 - $24.10/hr.
- Close and friendly team.
- Ongoing position.
- Opportunities to take on training and up-skilling, where interested.

Please note all applicants MUST provide a Cover Letter and Resume to be accepted. Only successful applicants will be notified.

PJ & AM Morgan currently have 10 positions available for Cooks in a busy kitchen based in Hay, NSW with work starting February 2025 onwards for a 4 year duration.

Our Cook positions are based in large commercial kitchens. Prior experience isn't necessary, but is advantageous. Your role will generally entail; kitchen set up daily preparation, daily food preparation and cooking of meals in hot and cold sections of the kitchen. Cleaning of the kitchen, equipment and following instructions from the Head Chef.

Please note all applicants MUST provide a Cover Letter and Resume. Successful applicants will be expected to attend an interview prior to employment.

Requirements:
• Relevant experience and relevant industry qualifications are not essential, but is advantageous.
• Must be willing to take a medical.
• Happy to work in a team.
• Happy to do split shifts.
• Transport (not essential but advantageous).
• Must be willing to move.
• Good work ethic.

Benefits
• Full-time work available includes weekends, with a minimum of 38 hours a week. 4 weeks of annual leave and accumulated sick leave (up
to 10 days).
• Award rates – Hospitality Industry (General) Award [MA000009] Level 2 Cook grade 1 - $24.98/hr.
• Close and friendly team.
• Ongoing position.
• Opportunity to up-skill for applicants that are interested.

Please note all applicants MUST provide a Cover Letter and Resume to be accepted.
Only successful applicants will be notified.