Total 8 Others level F&B / Tourism / Hospitality job vacancies in Baton Rouge, Louisiana

• Prepare cold foods such as sandwiches, salads, desserts, and beverages for patients, staff, and hospital visitors.
• Perform tray assembly duties including preparation, assembly, and delivery with regard to dietitians' orders.
• Pick up trays following meal completion, remove food from patient trays for dishwashing preparation, and then readies cart for next meal.
• Maintain clean workspace in compliance with established food safety regulations.

This Food Service Worker position is located within the Nutrition & Food Service at the VA Medical Center in Shreveport La.

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.

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.

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.

• 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.

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 or 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.

Performs other related duties as assigned.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12611056

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

• 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.