• Clean and maintain equipment and work areas in sanitary conditions.
• Coordinate the timing and sequence of steps required to have menu items ready by meal service deadlines.
• Modify diets using menus and production worksheets.
• Portion foods for distribution and meal service.
• Disassemble, clean and reassemble equipment for working in assigned area.
• Cover, date, and store leftovers according to established procedures.
• Prepare raw fruit and vegetable ingredients as well as completed salads, sandwiches, and sandwich fillings for a medical treatment facility.
• Follow safety guidelines to avoid personal injury or damage to equipment.

• You will request, receive, issue, store, or preserve food items for a food service organization.
• You will run and evaluate the effectiveness and efficiency of the Midshipmen Food Service Program, Division, and operations. This food service operation is responsible for feeding 3 square meals to 4,500 students each day
• You will supervise a combination of approximately 75 military, federal civilian, and federal contract personnel in the execution of their daily duties through subordinate supervisors and leaders.
• You will ensure that subsistence allowances are fully leveraged on behalf of the Brigade of Midshipmen.
• You will manage a budget of approximately $32M and will be responsible for paying bills, signing checks, and submitting an annual expense report.

• 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.

• Guide the Contracting Officer Representative (COR) on resolving noncompliance issues and implementing corrective actions effectively.
• Provide guidance to dining facility staff on the proper care, use, and maintenance of food service equipment to maintain efficiency.
• Advise on equipment upgrades and modernization efforts to enhance dining facility functionality.
• Analyze statistical data to compile quarterly Food Cost and Feeding Strength Summary Reports for program oversight.
• Inspect food preparation processes to verify meal quality, progressive cookery, and plate waste management.
• Conduct compliance evaluations of dining facilities to ensure adherence to contractual, regulatory, and operational standards.

• Set up cafeteria line, steam table, and food service counters with hot and cold food.
• Prepare fruits and vegetables for cooking and serving.
• Load food trays into carts for transport to wards.
• Wash dishes, pots and pans, either manually or by mechanical dishwasher.
• Operate cash register for storing and counting money.

• Prepare a variety of simple menu items that require little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepare raw fruit and vegetable ingredients as well as completed salads, sandwiches and sandwich fillings.
• Prepare food by peeling, chopping, grinding, parting, cutting, slicing, dicing, pureeing, dredging, flouring or breading.
• Portion foods for distribution and meal service, and cover, date, and store leftovers according to established procedures.
• Mixes ingredients according to precisely written recipes that produce quality products, minimize preparation time, and avoid food material waste.
• Weigh, measure, and assemble ingredients for regular and modified menu items.

• Arrange completed food trays on carts for transport to wards.
• Prepare individual and bulk nourishments for patients.
• Arrange food items on patient trays according to menus for regular or modified diets.
• Collect carts after each meal for dishwashing.

• 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.

• Serves as IT Coordinator for OCMO, responsible for the SharePoint migration effort, monitoring equipment refresh guidelines, and responding to data calls regarding IT software/hardware requests.
• Gathers functional requirements, conducts analysis and develops plans and recommendations on behalf of OCPP initiatives that align with broader FDA IT and Data modernization plans.
• Provides status updates on special and requested projects, and provides/ recommends solutions for the coordination of IT efforts within OCMO.
• Collaborates with OCMO offices and outside stakeholders and provides analysis on IT operations, strategies, and policies to and on behalf of the Director, OCMO.

• Analyzes and evaluates the full range of executive management processes and develops and implements changes and improvements to office management.
• Researches and provides a wide range of material and information such as policies, legislation, Congressional Hearings, budget, new programs to assist in obtaining comprehensive views of problems and operations.
• Obtains and coordinates responses for special information requested by the FDA Commissioner, DHHS, and other high level government, industry, and university officials.
• Serves as a focal point for the conduct of FDA business with top executives in the FDA, DHHS, academia and the regulated industry;

Major Duties and Responsibilities

Food Preparation and Service

• Prepares and cooks a variety of menu items in a timely manner. Working alone or with the assistance of a higher-grade cook or supervisor, prepares a variety of foods and desserts according to menu requirements.
• Follows recipes to prepare a variety of food items adjusting recipes for larger or smaller quantities.
• Follows health and safety precautions to ensure safe preparation and storage of food items. Monitors and maintains appropriate temperature of all food items throughout preparation and service.
• Brings prepared foods from preparation area to refrigerators or serving area. Takes inventory to determine ordering requirements. Check food for appropriate preparation, temperature, and packaging.
• Operates and maintains kitchen equipment. Keeps cooking utensils cleaned and ready for use. Keeps working area clean in accordance with standard sanitation requirements. Performs other duties as assigned.

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.

Kitchen Maintenance
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.

Food Storage
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.

Additional Responsibilities
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.

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.

Kitchen Maintenance
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.

Food Storage
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.

Additional Responsibilities
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.

• Performs a full range of sheet order and banquet cooking by preparing and cooking items that require little or no assistant from the Chef.
• Weighs, measures, and assembles ingredients for regular and modified menu items
• Operates a variety of kitchen equipment using gas, electricity, steam or other heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures avoid personal injury and damage to the equipment
• Working with customers and taking food orders.
• Performs other duties as assigned.