Total 91 F&B / Tourism / Hospitality job vacancies in Fort Jackson, South Carolina

• Interpret and analyze guidelines and regulations.
• Implement guidelines, policies, and regulations to provide personnel support.
• Conduct research and investigations to make judgments and recommendations.
• Foster working relationships with internal and external stakeholders.
• Communicate guidelines and process to plant personnel.
• Draft recommendations, reports, and guidance documents.
• Apply veterinary medical concepts, principles, and practices.
• Perform routine onsite humane handling and good commercial practices.

• 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.

Performs tasks with several steps or sequences of tasks such as:  sets up food service counters, steam tables, dining room tables, and side service stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.  Serves food cafeteria-style to diners.  Serves tables family-style by placing dishes of food on tables and refilling as necessary.  Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.  Makes a variety of fruit and vegetable salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.  Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.  Makes simple sandwiches.  Packs box lunches.  Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.

May unload food from delivery trucks and move heavy garbage cans.   May operate cash register and be responsible for own change fund.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner.  Takes action to solve problems quickly.  Alerts the higher-level supervisor, or proper point of contact for help when problems arise.  Adheres to safety regulations and standards.  Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.  Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Performs other related duties as required.

• 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

Full-time Kitchen Team Member vacancy at GAIL's!

If you love the smell of freshly baked bread and always work with a smile, then please read on!

We are looking for Kitchen Team Members who have a passion to join the GAIL’s family and for great food made from quality ingredients. You should be motivated by teamwork and willing to help others. With no day being the same, you must be adaptable and positive to deliver our fresh food, bread and cakes to high standards whilst maintaining food safety standards.

You will be working at pace to prove and bake items for our beautifully presented displays. You’ll know our products and recipes inside out and take initiative to learn more.

Our bakeries open early so typically Kitchen Team Members will start early too – it will vary between bakeries but typically around 5:30am – 6:30am

As appreciation for being a reliable Kitchen Team Member who is always on time and hardworking, we will treat you to amazing benefits including:

• Free food and drink when working
• 50% off food and drink when not working
• Pension Scheme
• Discounts and Savings from high-street retailers and restaurants
• 24 hour GP service
• Cycle to work scheme
• Twice yearly pay review
• Development programmes for you to RISE with GAIL’s

• 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.

Job Description

Place

Catering Assistant (Cook 1)
Queensferry Primary School

Salary: £23,838 - £24,083 (pro rata for part time and sessional)
Hours: 16 per week, 38 weeks sessional

It is an exciting time to join Edinburgh Catering Services as we continue to grow our school meals service. Help us feed the next generation in Edinburgh! We are looking for passionate, motivated colleagues to join our school food revolution. Our school kitchen colleagues are at the frontline of creating positive change for the 26,000 pupils we serve every day – come and join our school food revolution!

This post is regulated work with children and/or protected adults under the Protection of Vulnerable Groups (Scotland) Act 2007. The preferred candidate will be required to join the PVG Scheme or undergo a PVG Scheme update check. Where an individual has spent a continuous period of 3 months or more out with the UK in the last 5 years, an Overseas Criminal Record Check will be required. You will be required to provide this check. An unconditional offer of employment and commencement in the post will be subject to the outcome of both these pre-employment checks being deemed satisfactory.

We're committed to creating a workplace culture where all our people feel valued, included and able to be their best at work, and we recognise the benefits that a diverse workforce with different values, beliefs, experience, and backgrounds brings to us as an organisation.

As part of our goal to improve our organisational culture and create a great place to work together for the people of Edinburgh, we want to make sure that we’re bringing the best people into our roles, not just in their skills and experience but also in their approach to work.

To help achieve this, we’re changing the way we interview and assess candidates by moving from a competency-based interview approach to a behavioural and technical (skills for the job) based approach. This new way of interviewing will allow us to assess how you think and how you would bring Our Behaviours of Respect, Integrity and Flexibility into your ways of working.

You can find out more on Our Behaviours web page Our Behaviours – The City of Edinburgh Council

Our salary range typically reflects the initial starting salary and annually increases until it reaches the top of the range.

Follow us on Twitter at @edincounciljobs

Proud member of the Disability Confident employer scheme