Total 75 F&B / Tourism / Hospitality job vacancies in Fort Knox, Kentucky

• Serves as ASC Food Service Specialist acting as the Food Service Contracting Officer Representative (COR).
• Ensures the implementation of Strategic and Command level directives, general guidelines, policies, and objectives.
• Works with multiple organizations to resolve current contract problems and develop justification for changes to the contract.
• Coordinates directly with the Contracting Officer and budget office on contract obligations.
• Directs team members and resources in the accomplishment of the Food Service Surveillance mission.
• Performs analytical comparative studies to assist in decision-making relative to food services policy

Job descriptions

Highland Cinema is looking for a capable and experienced Chef and an efficient, enthusiastic Kitchen Assistant to work in our busy café bar kitchen. If you have experience in a kitchen / restaurant environment, a passion for food preparation and the ability to stay cool under pressure, we’d like to hear from you. 30 hours+ a week, permanent/year round positions.

Duties and Responsibilities

For a full list of duties and responsibilites for these positions, please visit www.highlandcinema.co.uk/careers

Closing date and interviews

Applications are invited at any time. Interviews will be held quickly, with start dates to be advised.

How to apply

For full job descriptions and how to apply, please visit www.highlandcinema.co.uk/careers

• Works under the supervision of the activity manager who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to assure that work assignments are carried out by other members of the group.
• Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved.
• Leads a staff of 3 or more NA-04 and NA-06 cooks in the preparation of a variety of menu items. Receives instructions from manager or supervisor on duty and passes assignments down to individual members of the group being led.
• Assures that there is enough work to keep all employees on duty busy. Works along with other workers, setting the pace performing non-supervisory work at the NA-06 level.
• Prepares a variety of foods and desserts according to menu requirements. Follows recipes to prepare menu items. Adjusts recipes for larger or smaller quantities. Roasts a variety of meats. Grills, broils, steams, and deep fries foods.

• Prepare hot and cold food serving stations for cafeteria style service.
• Stock juices, beverages, utensils, and quick service food carts when replenishment is needed.
• Clean dishes, pots, pans, and utensils manually or by use of dishwashing equipment.
• Operate a cash register for dining food and beverage sales.

This position independently performs duties that require proficiency in special procedures and broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation.

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;
• Decides what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for;
• Provides patients with basic information about modified diets and the nutrition services that are available;
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu;
• Follows directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques;
• 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 including assembling, labeling and arranging completed recipe items in preparation for use by cooks;
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts along with individual and bulk nourishments and supplement foods and beverages for patients;
• Makes final check of diet trays assembled by lower grade workers for completeness, correct food temperatures;
• Works in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line;
• Performs heavy-duty cleaning tasks throughout the food service and related areas;
• Performing other duties as assigned.

Major Duties Include but are not limited to:

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room after meals.
• Deliver meal trays to the patients' bedsides.
• Brew coffee according to the number of servings required.
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes.
• Apportion other food items into standard serving sizes using the proper utensils and containers.
• Make cold sandwiches using prepared ingredients and pack box lunches.
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
• Sort, wash, peel and cut fresh fruits and vegetables.
• Operate and break down equipment.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine.
• Unload delivery trucks.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub the heavier cooking utensils.
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Performs other related duties as assigned.

• Serves as a Food Service Specialist at a Medical Treatment Facility (MTF).
• Coordinates the Nutrition Care Supply needs daily with supply personnel/food service contract staff and conducts monthly physical inspections.
• Determines menu item popularity percentages based on review and analysis.
• Receives and reviews changes, or updates to master menu.
• Analyzes daily production reports to ensure correct ingredients are printed for recipes in sizes and units on hand.
• Works with Clinical Dietitian to ensure all items and recipes include accurate and up to date nutritional links and allergen information.
• Prepares typed letters, reports and other correspondence using office automation and attends menu planning meetings.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing. Prepares hot cereals, concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food, weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to written recipes. Covers, dates and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment. Disassembles, cleans and re-assembles component parts and accessories. Follows safety procedures to avoid personal injury and damage to the equipment.
• Cleans, stores and maintains all equipment and work areas after each use. Cleans other work areas and equipment on an established cleaning schedule.
• Performs other duties as assigned.

• Prepare and cook 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
• Operates a variety of kitchen equipment using different 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. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc.

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables. Removes dishes and trays from tables after meals. Washes tables and counters.
• Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables. Operates, break downs, and cleans all equipment assigned to the area for food preparation.
• Loads and operate dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans windows and washes walls. Cleans and sanitizes trashcans; disposes of trash.
• Performs other duties as assigned.

• Take orders from patrons for food and beverages. Ensure customers are satisfied in service provided and takes action to correct any problems.
• Present menus to patrons and answers questions about menu items.
• Prepare checks that itemize and total meal costs. Maintain sales record.
• Remove dishes and glasses and wipes down tables and counters.
• Perform 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 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.
• Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule.
• Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.

• Provides food service program oversight to ensure timely operational support and integration of new logistical or changing concepts and to develop methods and techniques required for program execution.
• Validates budget requirements which include contracting, food service operating supplies, life-cycle replacement of equipment, food service equipment maintenance, and other requirements.
• Performs multi-functional logistics planning, manning, resources and budget formulation and administration to support food service operations.
• Prepares correspondence, briefings, plans, operations orders (OPORDs) and fragmentary orders (FRAGOs) to support food service operations.
• Communicates long-range planning to ensure efficient and effective provision and updating of equipment; food preparation, quality and facilities equipment, facilities, training, and personnel concerns.

• Works under close supervision of the banquet supervisor or leader who provides specific instruction for task to be performed.
• This position is basically waiter work, with fewer procedure requirements than those involved in positions in restaurant, café or bar operations.
• Performs routine duties of servicing banquets either by providing for set menu banquets or taking individual orders.
• Involved in setting up and breaking down banquet settings and replenishing beverages.
• Stands, walks, and stoops and stretches, usually for long period of time, handling food and beverage trays and food containers, seldom weighing more than 40 pounds.

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.