Total 61,311 F&B / Tourism / Hospitality job vacancies

• Responsible for ongoing and special administrative duties and evaluate projects assigned by the supervisor or initiated by the employee to meet management and technical staff needs and the necessary coordination, liaison, and correspondence.
• Provide support to technical staff utilizing analytical expertise and technical skills for the collection, review, analysis and information coordination of World Trade Organization (WTO) notifications to the U.S. that impacts FSIS.
• Practices intense organizational and planning skills by assisting leadership and technical staff to achieve FSIS mission and vision with the integration of regulatory, inspection, and enforcement programs for food safety and procedures.
• Assists technical staff with managing and organizing projects and associated data related to day-to-day internal technical engagements and operations with a focus on food safety related activities to ensure organizational support.
• Applies working knowledge and understanding of information technology data systems and networks, for purposes of day-to-day technical information management and tracking and provide guidance to staff on use of these systems.
• Assists management and technical staff with technology and information management at internal and external meetings and conferences, using group meeting software.
• Assists the OIC in the planning and execution of in person and virtual meetings and events, including managing virtual presentations using information technology systems.
• Forecasts international developments potentially affecting FSIS programs from WTO notifications and contacts and coordinates findings and recommendations with other interested/affected FSIS Offices and technical experts
• Prepares findings, reports, briefing papers and other written materials regarding international food safety public health issues impacting FSIS on behalf of OIC management and technical staff.
• Assists the office by creating and developing talking points, PowerPoint presentations, correspondence, and other written materials in support of OIC technical projects and operations to assist with the operations of the office.
• Remains aware of any FSIS food safety updates that may impact OIC and international food safety and assists in creating and providing training or webinars on behalf of technical staff for outside stakeholders.
• Exercises a broad knowledge of administrative services software and data tracking systems to assist with the organization and tracking of all office projects, information, and correspondence.
• Develops sources of information for WTO notifications; identifies and performs analyses of the foreign country issues; analyzes the consequences and prepares and delivers written responses to assist in US reporting requirements.

• 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.

• Supervise employees; identify strategic objectives; define and assign work; define technical work requirements and milestones; evaluate accomplishments; recommend employee recognition and/or takes corrective actions as appropriate.
• Engage in professional scientific and engineering work requiring knowledge of the science or art, or both, by which materials, natural resources, and powers are made useful.
• Oversee, administer, and supervise technical managerial functions involving two or more areas of management functions such as resources analysis, technical management systems, technical engineering operations management, configuration management.
• Conduct special studies for NASA Programs/Projects and its partners.
• Oversee, advise, administer, supervise, and perform professional scientific/technical work concerned with engineering or architectural projects, facilities, structures, systems, processes, equipment, devices, material or methods.
• Perform multiple functions alongside other engineers to include planning, design, test and evaluation, cost analyses, program management, project and quality management.
• Perform technical activities supporting the management process whether within the context of a line organization, direction of a contracted effort, or management of grants. Work may involve monitoring contractors supporting NASA projects.
• Provides equal opportunity in all Federal human capital and employment programs and provides employees resources and information that ensures a safe and healthy work environment.
• Perform a full range of supervisory duties which includes assigning and evaluating work; recommending personnel actions; taking disciplinary actions; and identifying training needs and developing employees.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Resolves a broad range of issues concerning the application of any of FDA’s enabling legislation, pertinent regulations, and/or general legislation affecting the operation of the federal government.
• Reviews and prepares analyses for office managers on the impact of proposed changes to Food and Drug Administration laws and regulations which affect the compliance functions, program segments, policy, and activities of the organization.
• Drafts responses to inquiries from regulated industry and other interested persons on issues that affect aspects of compliance and enforcement of the regulated industry.
• Provides recommendations on the interpretation of applicable laws, regulations, and programs related to the tobacco industry.

• Lead development of Mission Control Center (MCC) requirements, operations concepts, and interface definitions to support new and existing human spaceflight programs.
• Serve as representative of the Mission Control Center in discussions with stakeholders including NASA Programs and management, External Partners, and flight control teams.
• Lead oversight of contractor cost, technical, and schedule performance in the development and operations of MCC systems.
• Develop yearly cost estimates for the development of new capabilities in the MCC supporting new and existing human spaceflight programs.
• Lead advancements in the development of enhancements to MCC systems and architecture.
• Ensure that assigned initiatives are coordinated and integrated across the Branch, Division, Center, and Agency.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• 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.

• Serve as a subordinate supervisor to a Supervisory Veterinary Medical Officer (SVMO) in a large slaughter/combination plant.
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining noncompliance with regulatory requirements, documenting non-compliance and initiating enforcement action, where warranted.
• Monitor line inspection activities, assure appropriate breaks are provided and that relief inspectors are utilizes as necessary.
• Provide training to new inspectors and to all inspectors as needed on new inspection procedures and techniques.
• GS-10 (552) Plans, directs, coordinates and supervises the day-to-day inspection activity on a particular shift in a large plant, assuring that Food Inspectors and Consumer Safety Inspectors follow the appropriate rules, regulations and procedures.
• Independently performs Hazard Analysis Verification (HAV). HAV is an analytical review of establishments' production process in order to ensure regulatory obligations to conduct a food safety hazard analysis.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements. You will prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• You will 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 plants' SSOP, HACCP plan and other food safety programs.
• You will communicate on and defend determinations on noncompliance 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 and will advise other Agency personnel on inspection and enforcement matters.
• You may 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.
• You may perform direct, structured sampling involving Protein Fat Free (PFF), undeclared species, undeclared ingredients or suspected economic violations involving net weight or labeling.
• You may be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.

• Serves as Operations Engineer for Environmental Control and Life Support Systems (ECLSS) in support of Artemis missions and associated sustaining and development projects.
• Leads or otherwise supports major tests, vehicle operations, and surveillance activities.
• Ensures ECLSS operations and maintenance are executed per requirements.
• Provides thorough and timely review of ECLSS Work Authorization Documents.
• Conducts ECLSS troubleshooting, problem resolution efforts, and cross-program technical interchanges.
• Obtains and maintains required certifications and participates in launch team training.
• Monitors and evaluates contractor performance related to ECLSS operations.
• Fosters a culture of engagement, diversity, inclusiveness, excellence and innovation. Champions NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity and teamwork.

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.

• Conduct quality assurance inspections to ensure food program compliance.
• Audit, inspect, and document noncompliance, submitting required reports to the Contracting Officer Representative (COR).
• Use Automated Food Management Information System (AFMIS) as a database for program review and serves as on-site system administrator.
• Review facility operations to ensure service and quality are maintained.
• Develop surveillance techniques to inspect food service facilities and food service equipment.
• Monitor and advises food service matters including but not limited too account status’, food cost evaluations, and inspections.
• Attend food service briefings, seminars, workshops, and conferences concerning food service support.
• Coordinate with the Preventive Medicine Office on sanitation standards and trainings.
• Maintain records on all food service equipment for replacement.

Major duties and responsibilities include:

• Prepares and cooks meals that require little or no processing, such as hot cereals, concentrated or dehydrated soups, sauces, and gravies
• Follows menus, production sheets, and recipes to proper items in the quantity needed
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; Prepares purred 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
• 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 dish machine
• Performs other related duties

Notifications:

• These positions are in the Competitive Service.
• Interchange Agreements with Other Merit System: Employees who occupy medical or medical-related positions and were appointed under 38 U.S.C. 4701(1) or (3) [formerly 38 U.S.C. 4104 (1) and (3)] must be serving in a full-time position without time limit and have served continuously for at least one year in this other merit system to be eligible to convert to the Title 5 System. Some exceptions to this rule may apply if you have previously acquired tenure under a Title 5 appointment.
• Current Federal employees may submit copies of their most recent SF-50, (Notice of Personnel Action). The SF-50 must identify the position title, series, grade, step, tenure and type of service (Competitive or Excepted). In some cases, more than one SF-50 may be required to show a higher grade previously held.
• These positions are NAGE Bargaining Unit.
• This position is covered by a Special Salary Rate.
• These positions are covered by Federal Wage System Special Wage Rates for the Boston, Massachusetts (BOS) Wage Area.
• Veterans' preference does not apply for internal or other current permanent Federal agency employees.
• Selectee may be required to work at any VA Boston Healthcare System campus, as needed.
• Incomplete applications will not be considered.

• As a Lead Government Information Specialist in the Office of Communication, Information Disclosure, Training and Education (OCITE), Office of Communication and Content Development (OCCD), Division of Information Disclosure (DID), You will:
• Ensures that all information disclosure activities are based on accepted principles, methods, and best or promising practices.
• Recommendations are directed to the staff, through the Assistant Director, to ensure appropriate consideration and resolution of problems regarding proper disclosure of information.
• Works collaboratively with team members to develop project plans, including setting time frames milestones, and an agreed upon endpoint.
• Identifies, distributes, and balances workload and tasks among employees in accordance with established workflow, skill level, and/or occupational specialization.
• Monitors and reports on the status and progress of work, checking on work in progress and reviewing completed work to see that the supervisor's instructions on work priorities, methods, deadlines, and quality have been met.
• Keeps abreast of all changes in the regulations in FDA and under the Act, to provide consultation and technical expertise in order to correctly handle and process disclosure inquiries and to ensure compliance at all times.

• Prepares a limited variety of short order fast food items such as hamburgers, hot dogs, fish and chicken sandwiches, pizzas, French fries, etc. Prepares/slices lettuce, tomatoes, onions, and other vegetables for sandwiches, salads, and pizzas.
• Assures that tables/work surfaces are promptly cleared and cleaned. Cleans other work areas to include walls, floors, equipment, and storage areas. Takes delivery of supplies and ensures proper storage of shipments after delivery.
• Accepts food orders from patrons and serves alcoholic beverages. Spot checks the guest checks to insure that the information recorded is correct.
• Serves as cashier in the snack bar, receiving payment by cash or charge. Completes cash report at the end of assigned shift. Orders fast food items, condiments, and other necessary supplies.
• 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.

Provides administrative and technical direction needed to accomplish the work of the team.

Participates in establishing guidelines and performance expectations for staff members.

Represents the center in the agency's working groups and councils regarding Human Capital matters, guidelines and policies.

Advises the Branch Chief of potential policy issues and the need to be formulated with respect to human capital program reporting and responses in support of new initiatives.

Provides advice on work methods, practices and procedures, and assists leadership and/or individual members to identify the parameters of a viable solution.

Communicates to the team assignments, projects and deadlines and time frames for completion to a group of employees performing work at the GS-13 level and below.