Total 776 F&B / Tourism / Hospitality job vacancies in Belcourt, North Dakota

Major duties include, but 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.

• Works under the written and verbal direction of the supervisor, who provides guidance on scope of work, and application/interpretation of procedures and regulations.
• Serves as a Cook in a Department of Defense Education Activity (DoDEA) cafeteria IAW all applicable regulations and standards.
• 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).
• Follows standard recipes and menus IAW USDA CACFP and Army policies (i.e., portion sizes, meal patterns, and "seconds" requirements)
• 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.
• Make a variety of sandwiches, salads and salad dressings. Prepares a variety of foods and desserts according to menu requirements.
• Adjusts recipes for larger or smaller quantities, and slices meat by hand and by mechanical means, to specific requirements.
• Follows health and safety precautions to ensure safe preparation and storage of food items and monitors and maintains appropriate temperature of all food items throughout preparation and service.
• Operates kitchen equipment designed to mix and cook food items. Uses, cleans and maintains power kitchen equipment, and keeps cooking utensils cleaned and ready for use.
• Scrubs and cleans heavier pot and pans. Stacks and stores dishes. Keeps working area clean in accordance with standard sanitation requirements.
• Apportions food into serving containers, and determines proper amounts of food to be delivered IAW portion size and "second helping" requirements
• Meets with supervisor/staff to coordinate feeding plans and allergies/substitutions when required.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Coordinates the loading/unloading of foods/supplies, and keeps all records on food used, portions prepared, meals served, and inventory.
• Assist with "on the job training" of other kitchen staff members. Performs other duties as assigned.

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

The duties include, but are not limited to:

Functions or Scope of Assigned Duties:
- Provides food-operations-specific leadership, serving as professional and technical advisor to staff and other health care professionals.
- Has oversight over HR staffing, employee relations and labor relations in Food Service Operations.
- Exercises a full range of supervisory and personnel management authorities and responsibilities in planning, directing, and assessing work of subordinate staff.
- Establishes a training plan for the food operations section.
- Develops and leads food operations.
- Establishes strategic goals and ensures priorities align with the strategic plan of the NFS department, VISN and national programs.
- Leads the continuous quality improvement effort in Food Service Operations.
Supervisory Controls:
- The incumbent works under the general supervision of the Supervisory Dietitian, Chief, Nutrition and Food Services, who establishes objectives and department priorities.
-The incumbent is expected to complete work assignments with relative independence and minimal guidance, personally setting the deadlines for completion of work. Assumes responsibility in work assignments in accordance with regulations and independently resolves most conflicts by using considerable judgment and interpretation.
-Work is reviewed to ensure that overall objectives of the position are met.