Total 6 F&B / Tourism / Hospitality job vacancies in Cincinnati, Ohio

Major duties and responsibilities include:

• Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items
• Follows menus, production sheets, and recipes to prepare items in the quantity needed
• 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
• Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries
• Weighs, measures, and assembles ingredients for regular and modified diets
• Operates a variety of kitchen equipment and follows appropriate safety procedures
• Follows sanitary food handling procedures
• Disassembles and reassembles equipment for cleaning
• Cleans and sanitizes work areas, and performs deep cleaning tasks when needed
• Operates industrial dish machine
• Performs other related duties

Work Schedule: Full-Time, 5 Days w/2Days off
Position Description Title/PD#: Cook/99818S
Relocation/Recruitment Incentives: Not Authorized

Starting at $27.11 Per Hour (WG 6)

The Cincinnati VA Medical Center (CVAMC) is a two-division campus located in Cincinnati, OH and Fort Thomas, KY serving 15 counties in Southwest OH, Northern Kentucky, and Southeast Indiana with 6 Community Based Outpatient Clinics located in Bellevue, KY; Florence, KY; Lawrenceburg, IN; Hamilton, OH; Clermont County, OH, and Georgetown, OH. The CVAMC also supports two off main campus locations in the Cincinnati area via an Eye Center and Mental Health Outreach Community Division.

Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods.

Major Duties:

- 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: 6:00am - 10:00am; 6:00am-2:30pm; 11:00am-7:30pm; 3:30pm-7:30pm; 2 out of 3 weekends
Position Description Title/PD#: Food Service Worker/PD99921-S

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.

Work Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.

Starting at $17.72 Per Hour (WG 2)

• 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 $41,263 Per Year (GS 5-9)

The Food Service Worker 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

Work Schedule: 0600 to 1430/ 0700-1530. Days off rotate
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.
Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units

Starting at $21.54 Per Hour (WG 3)

• Evaluates computer hardware and software with regard to its selection or utilization or designs systems and software for accomplishment of work through computer technology.
• Performs server and desktop installation, and basic cabling; in addition to systems administration of laptops, desktop and server systems connected to local and wide area networks.
• Responsible for evaluation, selection, installation, acceptance testing, modification, maintenance, vendor liaison, training, distribution, customer support and general trouble shooting.
• Consults with customers, analyze their needs, and ensure their participation in the development of IT solutions.

Starting at $107,720 Per Year (GS 13)

In the absence of the Food Service Section Supervisor, the employee is responsible for the operation of both the Food Production/Service areas and the administrative duties within those areas. Major duties and responsibilities include:

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget.
• Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity and determines causes.
• Performs as first-level supervisor over Cooks WG-7404-04 and WG-7404-06.
• Performs other related duties as assigned.

Work Schedule: Full Time/Rotating days/Rotating Tours
Position Description Title/PD#: Cook Supervisor/PD99820S
Critical Skills Incentive (CSI): Not Approved
Relocation/Recruitment Incentives: Not authorized

Starting at $37.27 Per Hour (WS 6)