Total 14 F&B / Tourism / Hospitality job vacancies in Fort Bragg

• 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.

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.

• 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.

• 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).
• 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.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• 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).
• 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.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• 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).
• Reviews recipes, menus, and worksheets to determine ingredients needed to prepare various menu items for regular or modified diets for children with special needs (i.e., diabetes, allergies, or food sensitivities).
• Accomplishes meal preparation duties using a variety of utensils and equipment, such as knives, mixers, steam kettles, ovens, grills, and other items powered by gas, electricity, or steam.
• Prepares and cooks all types of meats, poultry, seafood, fresh and cooked salads and vegetables, grains, pasta, fruits, sauces, gravies, breads, and desserts.
• Utilizes special and/or complex recipes and various cooking methods such as roasting, broiling, baking, frying, boiling, steaming, or sautéing.

• Responsible for surveillance of the installation food service contract and military food service operations.
• Determine contractor and/or military effectiveness and conformance to contractual and regulatory requirements.
• Review performance of contractor and/or military personnel and address any defects or failures in accordance with special conditions and technical specifications.
• Evaluate quality assurance program effectiveness by reviewing food service technical data.
• Evaluate dining facility operations to include purchase and receipt of rations, inventory control, food preparation, production, serving, sanitation, equipment usage, administration and management, to ensure an acceptable quality level is maintained.

• Make recommendations on personnel actions such as selection of subordinates, performance requirements, promotions, reassignments and / or other status changes of assigned personnel.
• Plan, coordinate and execute work assignments on a daily or project to project basis within the instructions and time limits provided.
• Ensure that arrangements are made for adequate personnel, materials, and equipment at the work site.
• Assign tasks to subordinates and explains work requirements, methods and procedures.
• Assure that equipment and supplies are maintained and used properly

• 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.
• Prepares and/or oversees the preparation of menu Items which involve standard to moderately complex and innovative cooking methods.
• Balances nutritional values of menus and ensures the quality of the total food service program. 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. Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food Items, and other supplies.
• 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. Performs other duties as assigned.

• 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 hot cereals and concentrated or ehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• 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.
• Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
• Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.

• Plan and oversee day-to-day operations of a food service program, including sit-down restaurant dining and catering.
• Develop daily, catering, and specialty menus. Ensure menus balance nutritional values while maintaining quality standards.
• Provide forecasts for required tools, equipment, food items, and supplies. Control pricing and manage food/supply ordering, storage, and distribution.
• Prepare and/or oversee the preparation of menu items using standard to moderately complex and innovative cooking methods.
• Conduct regular inspections and evaluations to ensure: Safety protocols, Proper food storage, Kitchen sanitation, Overall operational efficiency
• Develop and manage operating budgets, identifying labor, equipment, and supply cost elements.
• Direct subordinates in all phases of service delivery. Provide comprehensive supervisory functions, including: Performance management, Training and development, Employee recognition, Conflict resolution.

• The Installation Food Program Manager is responsible for directing and managing the installation Food Service Program (FSP).
• Monitoring and coordinating all food services and Dining Facilities (DFAC) under the direction of the assigned Army Field Support Brigade (AFSB)and Logistics Readiness Center (LRC) Director
• Makes determinations regarding the establishment and management for operational and logistics criteria while ensuring allocations and resources are utilized properly.

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

• 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 hot cereals and concentrated soups, sauces and gravies.
• Makes cold sandwich fillings. Sets up and replenishes salad bar. 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. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures.
• 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.
• Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.