Total 10 F&B / Tourism / Hospitality job vacancies in Fort Meade, Maryland

• Lead the provision of case management and operational support of program services to the assigned customer base.
• Facilitate and ensure quality of program operational services including identification, collection, processing, review, and production of Electronically Stored Information (ESI).
• Assist program acquisitions, assisting with market research, cost estimates, drafting supporting documentation.
• Serve as a Program Specialist within the Division of eDiscovery focusing as an eDiscovery liaison between the program and the assigned customer constituency.
• Guide the development of policy and process, effectively representing customer perspective and interests.
• Provide planning, coordination, and development assistance on eDiscovery initiatives in support of his/her customers.
• Apply legal standards applicable to FOIA and Litigation data collection and production, including traditional eDiscovery workflows as outlined in the Electronic Discovery Reference Model (EDRM) and in modern eDiscovery systems used by FDA.
• Work with contract case management and operational staff, as well as other program staff to develop and track metrics, facilitate the drafting of affidavit and attestation language, and participate in technical and workflow discussions.
• Provide guidance and training to customers on eDiscovery topics and technology, as well as operational workflows and processes.

• Provide occupational specific technical and administrative direction 25 percent or more of the time to three or more subordinate employees performing the work and functions of the organization.
• Responsible for applying equal opportunity principles in all individual, team, and work place activities.
• Oversee, review, and establish long-term studies of the OMES acquisition program, evaluating its policies, and strategies, and perform analysis and forecasting of acquisition, contracting, and procurement requirements.
• Oversee staff performing a variety of contract activities in support of the Office of Management and Enterprise Services (OMES) mission.
• Work directly with various offices that share responsibility for the management of the Acquisition Services that meet the contract needs of the Office of Management and Enterprise Services (OMES).
• Provide authoritative advice on financial and acquisition resource structures, systems, methods, and procedures as they relate to the Office of Management and Enterprise Services (OMES) acquisition program.
• Responsible for Acquisitions program performance, in collaboration with other members of the Division management team.
• Oversee and manage contracts, serving as the Contracting Officer Representative (COR).
• Participate in the development of contract solicitation including finalizing scope of work and any other required documentation, determining evaluation criteria and the source selection plan.
• Participate in contract review boards, and coordinate any question and answers (QandA) that may arise during the solicitation.
• Serve as senior authority in developing strategies and policies to address new and emerging acquisitions problems and work closely with senior management to develop information, share ideas, and reach a course of action.

• 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.

• Under moderate supervision and guidance, perform analytical techniques, research, workload measurement, work process analysis, planning, program evaluation to effectively manage and/or improve the agency's information collection approval process.
• Coordinate and/or develop action plans.
• Under moderate supervision and guidance, provide support to director and staff by scheduling meetings, preparing agendas, drafting minutes, reports, spreadsheets of current information collection request inventory, corresponding approved regulations.
• Under moderate supervision and guidance, participate in discussions to develop recommendations for improving work processes and methods, system reports, and providing status updates.

• 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.

• The Installation Food Program Manager is responsible for directing and managing the installation Food Service Program (FSP).
• Monitoring and coordinating all food services and Dining Facilities (DFAC) under the direction of the assigned Army Field Support Brigade (AFSB)and Logistics Readiness Center (LRC) Director
• Makes determinations regarding the establishment and management for operational and logistics criteria while ensuring allocations and resources are utilized properly.

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 and 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.

Mix ingredients according to written recipes that produce quality products, minimize preparation time, and avoid food material waste.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12592950

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.

Mix ingredients according written recipes that produce quality products, minimize preparation time, and avoid food material waste.

Performs other related duties as assigned.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12598319

• 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 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 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.
• Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas after each use.