Total 6 education training job vacancies in F&B / Tourism / Hospitality category in fort sam houston texas

SUMMARY: The primary purpose of this position is to serve as the early childhood education specialist or youth development specialist for child and youth programs including child development centers, family child care, school-age, youth programs, and unique child care programs. To train program staff, volunteers, contractors, family child care providers, administrative, and food service staff.

DUTIES:

• Oversees curricula for child development centers, family child care programs, school-age, youth programs and other unique children's programs.
• Creates a work environment that supports ongoing professional development and continuous quality improvement through observation, coaching, mentoring, collaborative learning, training and reflective practice.
• Supports children who may have special needs or complex behaviors.
• Develops plans to improve overall operations, correct identified deficiencies, and enhance developmental programs and services.
• Represents all programs with a variety of installation and functional area organizations.

Exercise considerable independence in performing recruitment and placement tasks involved in filing a variety of lower-grade clerical, administrative, technician and semi-skilled wage grade positions.

Prepares correspondence, memoranda, and one-time reports on a variety of recruitment placement activities such as strength figures, vacancy reports, and status reports, based upon data gleaned from official files and automated records,.

Maintain systems for and assists specialists in determining if DoD Priority Placement Program (PPP), local priority placement program and other special hiring programs, such as military spouse priority program and programs having special hiring authorities (e.g., Student Temporary Employment Program and Student Educational Employment Program) are appropriate in filling vacant positions.

Participate with higher-graded employees in composing handouts and training materials for New Employee Orientation sessions and training programs.

Use word-processing software to create, copy, edit, store, retrieve, and print forms, memos, and letters; use existing database or spreadsheet software to create, enter, revise, sort or calculate, and retrieve data for reports; and use graphic software to provide graphs and charts for reports and presentations.

• Assists in synthesizing intelligence data from multiple sources to identify potential gaps in threat reporting and operational impacts.
• Supports the development of operational strategies by analyzing trends in opposing force operations and their implications on training exercises.
• Drafts intelligence summaries that convey complex data into easily understandable formats for use in operational training manuals and lesson plans.
• Edits and refines intelligence products to ensure clarity, accuracy, and alignment with training objectives before dissemination to stakeholders.
• Conducts periodic audits of intelligence training materials to ensure they meet established compliance standards and reflect current intelligence assessments.
• Monitors updates in intelligence protocols and ensures that all training products are revised accordingly to maintain compliance with organizational directives.

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 and 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.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12592950

• Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations.
• Serves as a Cook in a Department of Defense Education Activity (DoDEA) cafeteria IAW all applicable regulations and standards.
• 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).
• Follows standard recipes and menus IAW USDA CACFP and Army policies (i.e., portion sizes, meal patterns, and "seconds" requirements)
• 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.
• Make a variety of sandwiches, salads and salad dressings. Prepares a variety of foods and desserts according to menu requirements.
• Adjusts recipes for larger or smaller quantities, and slices meat by hand and by mechanical means, to specific requirements.
• Follows health and safety precautions to ensure safe preparation and storage of food items and monitors and maintains appropriate temperature of all food items throughout preparation and service.
• Operates kitchen equipment designed to mix and cook food items. Uses, cleans and maintains power kitchen equipment, and keeps cooking utensils cleaned and ready for use.
• Scrubs and cleans heavier pot and pans. Stacks and stores dishes. Keeps working area clean in accordance with standard sanitation requirements.
• Apportions food into serving containers, and determines proper amounts of food to be delivered IAW portion size and "second helping" requirements
• Meets with supervisor/staff to coordinate feeding plans and allergies/substitutions when required.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Coordinates the loading/unloading of foods/supplies, and keeps all records on food used, portions prepared, meals served, and inventory.
• Assist with "on the job training" of other kitchen staff members. Performs other duties as assigned.

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/12598871