Total 42 Others level F&B / Tourism / Hospitality job vacancies in Paducah - 2605 Kentucky Avenue, Suite 501

• 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 action, 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 non-compliance, or if 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 $39,576 Per Year (GS 5-9)

• 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 action, 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 non-compliance, or if 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 $39,576 Per Year (GS 5-9)

• 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 action, 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 non-compliance, or if 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 $39,576 Per Year (GS 5-9)

• Prepares and cooks a variety of menu items in a timely manner. Working alone or with the assistance of a higher-grade cook or supervisor, prepares a variety of foods and desserts according to menu requirements.
• Follows recipes to prepare a variety of food items adjusting recipes for larger or smaller quantities.
• Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains appropriate temperature of all food items throughout preparation and service.
• Brings prepared foods from preparation area to refrigerators or serving area. Takes inventory to determine ordering requirements. Check food for appropriate preparation, temperature, and packaging.
• Operates and maintains kitchen equipment. Keeps cooking utensils cleaned and ready for use. Keeps working area clean in accordance with standard sanitation requirements. Performs other duties as assigned.

Starting at $21.06 Per Hour (NA 6)

Kitchen Assistant required for our beautiful care home ‘Ruckland Court' in Lincoln, part of the Country Court Family
Hours: 37.5 hours per week, working weekends on rota
Have you considered working in hospitality in the care industry? We probably have the best working hours in the hospitality business, we don’t have late nights or busy weekends, its consistent throughout the week. Why not come and join us at Ruckland Court to make every taste moment matter!
Tucked away in the quiet Ermine district just north of Lincoln, Ruckland Court Care Home provides residential and dementia care in a homely and comfortable setting. Led by the Manager Adam, our staff are on hand 24-hours a day to deliver personal, individualised care, getting to know each resident and build meaningful relationships that create a true family environment.
Are you a rising star in the Kitchen, Do you dream of one day becoming a talented chef?
Our Kitchen assistants are the back bone of our award winning Kitchens, where you'll be assisting in planning, preparing and delivering a high quality nutritionally benefitting plate of food that not only tickles the taste buds but also makes a difference to health and wellbeing!
JOINING THE COUNTRY COURT CARE FAMILY
We’re proud to be a family run business that’s grown over the years to a family of 2,800+ employees and over 40 care homes. We’re passionate about providing 5* care to our residents. From bistros to pubs and cinema rooms to spas – we’ve created extraordinary care homes so we’re looking for extraordinary people to join our team!
ABOUT THE KITCHEN ASSISTANT ROLE
Within the Kitchen Assistant role, you can really make a difference to our residents’ lives. Your responsibilities will include:

Help our chefs prepare & deliver stunning food for our residents.
Make sure that the food is correctly labelled & meets the specific dietary requirements for our Residents.
Wastage from the preparation is kept to a minimum.
Follow COSHH & Health & Safety Standards

ABOUT YOU
We want someone proactive, passionate, and ambitious to support us to create the best person-centred environment for our residents. You’ll be genuinely valued and empowered as an integral part of our team

Experience as a Kitchen Assistant or a similar role
Good knowledge & experience with food safety
Friendly & approachable and work well in a team
Knowledge of COSHH & Health & Safety standards
An understanding of the care sector would be advantageous

IN RETURN
You’ll be joining a family business and will benefit from our generous range of benefits which include:

28 days holiday (FTE) (including bank holidays)
Annual pay reviews, pension contributions & enhanced bank holiday rates
Supportive and bespoke Induction Training Programmes, ongoing training and development and nationally recognised qualifications*
Refer a friend or resident bonus scheme*
Pension Contributions & access to the Blue Light Discount Card.
Annual Staff Awards Programme across all our Homes celebrating our great staff

*Subject to Terms and Conditions
Click the Apply Button Now! -If the Kitchen Assistant sounds like a job for you, we would like to hear from you.
PLEASE NOTE:
All applicants must already hold the legal right to work in the UK and if successful will need to provide evidence.We are no longer accepting overseas applications for sponsorship.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Work Schedule: Full Time M-F 5:30 am - 2:00 pm, 6:00 am to 2:30 pm, 11:15 am - 7:45 pm - with rotating weekends.
Position Description Title/PD#: Food Service Worker/PD99836S
Relocation/Recruitment Incentives: Not authorized

This job opportunity announcement may be used to fill additional vacancies.

Starting at $19.80 Per Hour (WG 4)

Major Duties Include but are not limited to:

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to the patients' bedsides.
• Brew coffee according to the number of servings required.
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes.
• Apportion other food items into standard serving sizes using the proper utensils and containers.
• Make cold sandwiches using prepared ingredients and pack box lunches.
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
• Sort, wash, peel and cut fresh fruits and vegetables.
• Operate and break down equipment.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine.
• Unload delivery trucks.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub the heavier cooking utensils.
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Performs other related duties as assigned.

Work Schedule: Monday - Friday - working every other weekend 6:00am - 2:30pm or 6:45am - 3:15pm and holidays as scheduled
Position Description Title/PD#: Food Service Worker/PD99921A and PD99921S
Physical Requirements: Wage Grade 2 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Starting at $17.70 Per Hour (WG 2)

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.

Starting at $33.89 Per Hour (WS 08)

Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items;
• Portions food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items
• designated by the menu
• Sets up dining room tables for service, place food and beverages on tables, and replenish items as necessary;
• Delivers meal trays to the patients' bedsides; reporting the patients' comments and complaints to the supervisor or dietitian;
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts;
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Work Schedule: 5:30am-2:00pm, 5 days per week with rotating days off
Position Description Title/PD#: Food Service Worker/PD99920A
Physical Requirements: Wage Grade 3 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. May be required to work on ladders and use powered cleaning equipment. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Starting at $19.76 Per Hour (WG 3)

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.

Starting at $35.98 Per Hour (WS 08)

• Prepares and serves food items which include, but are not limited to, hot dogs, nachos, chips, candy, lemonade drinks, etc.
• Collects sales slips, total sales on cash register, accepts payment from patrons and makes change as necessary. Maintains related cash records.
• Keeps work area clean and orderly.
• Maintains related cash records.
• Performs other duties as assigned.

Starting at $16.86 Per Hour (NA 1)

Major duties and responsibilities include (but are not limited to):

• 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.

Work Schedule: Full Time Monday - Friday 5:30am - 2:00pm, 11:00am - 7:30pm, 6:00am - 2:30pm, or 11:15am - 7:45pm weekends and holidays as assigned
Position Description Title/PD#: Food Service Worker Supervisor/PD99816S
Relocation/Recruitment Incentives: Not authorized

Starting at $27.38 Per Hour (WS 3)

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
• Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules.
• Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending.
• Performs other duties as assigned.

Starting at $19.38 Per Hour (NA 4)

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

Starting at $50,000 Per Year (NF 3)

Chef required for our beautiful care home ‘Ruckland Court' in Lincoln, part of the Country Court Family
Hours: 40 hours per week, working weekends on rota
Have you considered working in hospitality in the care industry? We probably have the best working hours in the hospitality business, we don’t have late nights or busy weekends, its consistent throughout the week. Why not come and join us at Ruckland Court to make every taste moment matter!
Tucked away in the quiet Ermine district just north of Lincoln, Ruckland Court Care Home provides residential and dementia care in a homely and comfortable setting. Led by the Manager Adam, our staff are on hand 24-hours a day to deliver personal, individualised care, getting to know each resident and build meaningful relationships that create a true family environment.
JOINING THE COUNTRY COURT CARE FAMILY
We’re proud to be a family run business that’s grown over the years to a family of 2,800+ employees and over 40 care homes. We’re passionate about providing 5* care to our residents. From bistros to pubs and cinema rooms to spas – we’ve created extraordinary care homes so we’re looking for extraordinary people to join our team!
THE CHEF ROLE
Within your role as Chef, you can really make a difference to our residents’ lives. Your responsibilities will include:

Aid in the preparation of high-quality meals for your residents.
Help the Chef Manager manage the catering team.
Assist the Chef Manager in promoting and monitoring food hygiene and safety standards, carry out risk assessments and ensure the kitchen is cleaned to a high standard,
Responsible for the kitchen and staff in the Chef Manager's absence
Assist the Chef Manager with Menu planning

ABOUT YOU
We want an experienced Chef, who is proactive, passionate, and ambitious to support us to create the best person-centred environment for our residents and ensure they are delivered a 5* food experience.
You will …

Have a friendly and approachable because you will have contact with our residents, their guests and family,
Experience as a chef and working within a catering environment
Valid food hygiene certificate.
A passion for producing high quality food.
Can do attitude!
Be able to take initiative and responsibility


City & Guilds 7061 or NVQ Level 2 in Catering for the Hospitality Industry


Ideally over 3 years’ experience as a Chef or in a similar environment and role

IN RETURN
You’ll be joining a family business and will benefit from our generous range of benefits which include:

28 days holiday (FTE) (including bank holidays)
Annual pay reviews, pension contributions & enhanced bank holiday rates
Supportive and bespoke Induction Training Programmes, ongoing training and development and nationally recognised qualifications*
Refer a friend or resident bonus scheme*
Pension Contributions & access to the Blue Light Discount Card.
Annual Staff Awards Programme across all our Homes celebrating our great staff

*Subject to Terms and Conditions
Click the Apply Button Now! -If the Chef role sounds like a job for you, we would like to hear from you.
PLEASE NOTE:
All applicants must already hold the legal right to work in the UK and if successful will need to provide evidence.We are no longer accepting overseas applications for sponsorship.
You may have experience of Chef, cook, restaurant chef, sous chef, personal chef, executive chef, kitchen chef,