Total 61,311 F&B / Tourism / Hospitality job vacancies

Duties include but are not limited to:

• Plans, directs, supervises, and coordinates the facility's kitchen. Oversees food preparation, assigned personnel, inventory and product acquisition, food cost control, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all food related activities. Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Aware of special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops new and creative menus in consultation with the General Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Develops and standardizes recipes. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.). Prepares or directs the preparation of complex salads and desserts. Determines portion size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability. Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies. Responsible for the maintenance and cleanliness of the kitchen, its equipment, and dishwashing tasks.

Supervisory duties comprise 35% of incumbent's time and include but are not limited to:

• Provides administrative and/or technical supervision (including hiring, discipline, evaluation, and training) for Lead Cooks, Cooks, Food Service Workers, and Facility Assistants. Directs work to be accomplished by staff; coordinates with the General Managerin prioritizing the work of the kitchen staff and in directing certain kinds of food preparation to ensure economical, efficient and profitable food service. Oversees and directs staff in cleaning the kitchen to include utensils, refrigerators, stoves, tables, storage areas, equipment, and work areas. Conducts annual performance reviews of staff. Designs and provides proper training to staff ensuring staff fulfill requirements of their positions. Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary. Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; ensures all subordinate staff understand and adhere to the policy; and ensures treatment of all staff is fair and equitable.

• 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.

• Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures.
• Serves food by order and proper proportion. Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area.
• Clean kitchen equipment such as worktables, sinks and refrigerators. Scrapes, soaks, scours, and scrubs heavy cooking utensils such as mixing bowls or pots. Separates food waste and trash from dishes, glasses, and silverware. Loads dishwashers.
• Cleans and sanitizes trash cans; disposes of trash. May unload and store food from delivery trucks.
• Performs other duties as assigned.

This position is located in the Nutrition and Food Service at the Veterans Affairs Medical Center in West Roxbury. The person in this position prepares nutritious, high qualify meals for service to the Veterans. The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

Major duties and responsibilities include:

• Independently prepares all types of food for regular and modified diets.
• Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers.
• Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time.
• Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets.
• Coordinates the cooking of items prepared by other cooks at one or more work centers.
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• Slices meat items by hand, confirming to specific size requirements or weight specifications.
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters.
• Prepares and heats convenience items and prepares pureed foods and adjusts consistency with thickeners.
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps.
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.
• Tests and evaluates new food products.
• Develops and modifies standardized recipes.
• Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food.
• Performs other related duties.

Notifications:

• These positions are in the Competitive Service.
• Interchange Agreements with Other Merit System: Employees who occupy medical or medical-related positions and were appointed under 38 U.S.C. 4701(1) or (3) [formerly 38 U.S.C. 4104 (1) and (3)] must be serving in a full-time position without time limit and have served continuously for at least one year in this other merit system to be eligible to convert to the Title 5 System. Some exceptions to this rule may apply if you have previously acquired tenure under a Title 5 appointment.
• Current Federal employees may submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held.
• These positions are NAGE Bargaining Unit.
• This position is covered by a Special Salary Rate.
• These positions are covered by Federal Wage System Special Wage Rates for the Boston, Massachusetts (BOS) Wage Area.
• Veterans' preference does not apply for internal or other current permanent Federal agency employees.
• Selectee may be required to work at any VA Boston Healthcare System campus, as needed.
• Incomplete applications will not be considered.

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 to 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/12615386

• 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.

• 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.

• 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.

• Plan and direct the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
• Coordinate inspection activities amongst personnel including completion of inspection tasks.
• Supervise personnel in completion of assigned tasks.
• Evaluate implementation of guidelines and regulations.
• Ensure personnel complete duties and scheduled tasks.
• Identify corrective measures are needed to meet regulatory requirements and communicate the information to stakeholders.
• Provide technical direction to inspection personnel and perform various administrative and supervisory functions for subordinates.
• Interact with internal and external stakeholders to interpret and clarify regulations, policies, procedures, and practices.
• Serve as the Inspector-in-Charge (IIC) of an establishment when required.
• Foster working relationships between internal and external stakeholders to improve collaboration.

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. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12620282

Sets 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, 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 trashcans.

Sorts, washes, peels and cuts fresh fruits and vegetables. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12620342

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.

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.

As a working leader, performs the following types of duties: Provides day-to-day advice and guidance to employees for work assignments; relays instructions from the supervisor for work assignments; gets the work started and sets the work pace; demonstrates work methods and provides work-related guidance; ensures that the worksite materials and tools are available; and ensures that employees follow security, safety and housekeeping rules.

Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes.

Prepares entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce complete meals on time and at the proper temperature. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12620629

• Makes reservations for incoming guests based on room availability. Interviews incoming guests to determine room assignment. Assists clientele in the completion of required forms and registration cards.
• Answers questions pertaining to rules and regulations governing the assignment and use of quarters; issues room keys. Provides statement of non-availability when applicable. Posts registration information on the registration card.
• Orients guests concerning use of facilities and equipment, and other facilities available on post. Answers billing questions and concerns. Assists or arranges transportation.
• Computes charges for guests checking out, receives payments and room keys; renders receipts. At end of shift, accounts for and secures cash.
• Performs other duties as assigned.