Total 153 F&B / Tourism / Hospitality job vacancies in Kings Bay Naval Base, Georgia

• 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.

• 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).
• 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.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Major duties for the Food Service Worker Supervisor include, but are not limited to:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval;
• Takes corrective action for any problems that might arise on the floors pertaining to food service;
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas;
• Prepares performance ratings/competencies for all employees under their direct supervision;
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary;
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies;
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules;
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met;
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees;
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets;
• Maintains inventory of food service supplies and equipment;
• Conducts quality assurance monitors and sanitation reviews;
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team;
• Performs other related duties as assigned.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you!

As Shift Supervisor at Miller and Carter - Herne Bay, you’ll give a warm welcome to everyone who visits. With a passion for great service and training great people, you’ll lead a team that keeps our guests coming back for more.

Join us at Miller and Carter, the home of the Steak Geeks. We take the bull by the horns. Picture perfect steaks, butchered, aged and cooked to perfection. We add a special touch to every occasion. If you fancy yourself as a steak geek, we want to hear from you.

All management employees are enrolled onto our unique and industry leading 3 day Steak School, and we are proud as the ONLY restaurant chain to be awarded ‘The Masters of Steak' accreditation.


WHAT’S IN IT FOR ME?

• Flexible shifts - to fit around you.
• Love dining out? You'll love it even more with a massive 33% discount across all our brands. Whether its date night at Miller & Carter, a family roast at Toby Carvery or socialising with friends in the city at All Bar One, we’ve got you covered.
• 20% discount off all of our brands for friends and family.
• Wagestream – a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.
• Never a dull moment – fun, laughs and lifelong friends!
• Team Socials – work hard, play hard!

On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you.

WHAT WILL I BE DOING? AS SHIFT SUPERVISOR YOU’LL…

• Be part of the day-to-day running of the site: acting as a host, serving guests and confidently lead your team
• Be a shift leader
• Be a role model for your teams, helping with their training
• Maintain high standards of cleanliness and safety

Proud member of the Disability Confident employer scheme

• Assists cooks in their tasks
• Obtains necessary products and small equipment items required for food preparation
• Carefully follows standard recipes while preparing all assigned items
• Follows manufacturers' instructions when operating food production and serving equipment
• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene
• Returns soiled food preparation utensils and other small wares to the proper areas
• Maintains a clean work station, including equipment used for food preparation tasks
• Collects food and beverage products and small wares required for item preparation
• Carefully follows standard recipes while preparing assigned items for banquet service
• Assists in plating food items for service
• Use correct measuring devices, and follow recipes
• Handles leftover food items as instructed by the sous chef
• Cleans banquet preparation and serving equipment
• Cleans assigned work station areas
• Maintain accurate records of food supplies, and freezer / fridge temperatures
• Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef
• Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef
• Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers.

Functions as a Warehouse Worker in the Food Service Department at the Bureau of Prisons (BOP) federal correctional facility.

Responsible for supervising inmate workers who receive, store, and issue a wide variety of supplies, material, equipment and commodities required in the operation of the Food Service Department.

Responsible for clerical, Funds Control, Time and Attendance and budgeting duties as assigned by the Food Service Administrator and is expected to apply a working knowledge of policies and procedures as related to this office and the food service aspect of the institution.

Responsible for delivery follow-up on outstanding purchase orders placed with commercial vendors.

Along with all other correctional institution employees, incumbent is charged with responsibility for maintaining security of the institution. The staffs correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

• Plans and directs the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
• Coordinates inspection activities amongst personnel including completion of inspection tasks.
• Supervises personnel in completion of assigned tasks.
• Evaluates implementation of Guidelines and Regulations.
• Ensures personnel completion of duties and scheduled tasks.
• Identifies what corrective measures are needed to meet regulatory requirements and communicates the information to stakeholders.
• Provides technical direction to inspection personnel and perform various administrative and supervisory functions for subordinates.
• Interacts with internal and external stakeholders to interpret and clarify regulations, policies, procedures, and practices.
• Serves as the Inspector-in-Charge (IIC) of an establishment when required.
• Fosters working relationships between internal and external stakeholders to improve collaboration.

• 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).
• 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.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• Responsible for the receipt, identification, preparation, distribution, and storage of all types of monitoring, surveillance, special agent and compliance investigative samples.
• Ensures the proper handling and storage of incoming/reserve samples and assures that the legal integrity of those samples.
• Assures the correct target tissues are distributed to the appropriate laboratory sections, and maintains control of samples designated for multiple disciplines.
• Maintains sufficient inventory and distributes all shipping supplies, sampling kits for FSIS sampling programs and special programs, upon request.
• Ensures all work adheres and meets the requirements under International Organization for Standardization 17025 (ISO 17025).
• Prepares sample boxes for return to inspectors. Cleans or recovers overwraps, restocks appropriate supplies, and affixes project-specific labels to boxes.
• Receives/delivers all laboratory supplies, equipment, furniture and chemicals purchased by the laboratory.
• Processes related documentation, inputs items in laboratory inventory database, and obtains certificates of analysis.
• Maintains contract carrier’s (e.g., Federal Express, UPS) shipping database.
• Provides input to the Supply and Sample Handling Specialist before the start of new projects to ensure timely and proper shipment of sampling supplies.
• Enters information relative to the receipt and shipment of supplies and reagents, into the Laboratory Information Management System (LIMS).
• Forklift certification, knowledge of warehouse safety rules, Department of Transportation (DOT) regulations, and regulations governing hazardous waste.
• Determines which samples involve chain of custody requirements for legal samples to be used as evidence and maintains required documentation.
• Knowledge of directives, memos, work instructions, rules, and regulations to monitor safety, health, and the environment of surrounding areas.

• Performs tasks with several steps or sequence of tasks such as: set up food service counters, steam tables, dining room tables, and side services stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.
• Serves food cafeteria-style to diners.
• Serves tables family-style by placing dishes of food on tables and refilling as necessary.
• Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.
• Makes a variety of fruit and vegetables salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.
• Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.
• Makes simple sandwiches.
• Packs box lunches.
• Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.
• May unload food from delivery trucks and move heavy garbage cans.
• May operate cash register and be responsible for own change fund.
• Performs other related duties as required.

• Make recommendations on personnel actions such as selection of subordinates, performance requirements, promotions, reassignments and / or other status changes of assigned personnel.
• Plan, coordinate and execute work assignments on a daily or project to project basis within the instructions and time limits provided.
• Ensure that arrangements are made for adequate personnel, materials, and equipment at the work site.
• Assign tasks to subordinates and explains work requirements, methods and procedures.
• Assure that equipment and supplies are maintained and used properly

***THIS IS NOT A VIRTUAL POSITION, YOU MUST LIVE WITHIN OR BE WILLING TO RELOCATE WITHIN A COMMUTABLE DISTANCE OF THE DUTY LOCATION***


Major duties include, but are not limited to:
- Actively promoting teamwork and creating a positive work culture.
- Effectively managing a culturally diverse workforce, modeling ICARE values.
- Advising, counseling, and instructing individuals or teams of food service
employees
- Interviewing and selecting prospective food services team members
- Supervising and conducting performance reviews with assigned NFS
employees(s).
- Manages all resources, including the equipment, labor, and ingredients needed to
consistently create high quality products.
- Oversees all work related to food procurement, storage, preparation, presentation
and set up for food service.
- Responsible for culinary presentation, ensuring that meals are pleasing in taste
and appearance.
- Inspects work assignments daily, ensuring tasks are completed correctly,
accurately, economically, and adhere to all food safety requirements.
- Continuously evaluates all quality control processes and conducts Hazards
Analysis Critical Control Point analysis.
- Revises processes as needed to ensure that the food service system complies
with the US FDA Food Code, ServSafe Standards, Infection Control Policies, and
other food safety and security regulations.
- Enforces the food service system quality control program, assuring temperatures
are monitored for all temperature-controlled for safety foods (TCS foods)
throughout the flow of food in all food service settings.
- Ensures that immediate, appropriate, corrective action is taken when temperature
monitoring systems indicates foods or storage areas are out of range.



Work Schedule: Full-Time, Rotating schedule, to include weekends and holidays
Recruitment & Relocation Incentives: Not authorized
Critical Skills Incentive (CSI):

• 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.

• With your experience, create an impact on our guests in this hands-on and detail orientated role
• Ensure our guests have a great dining experience and make holiday memories
• Staff accommodation and meals package available 

What you’ll do:

You may work in a variety of our dining venues, providing exceptional service with a warm welcome. You’ll treat our guests and customers as individuals, offering tailored options and solutions with a resilient and can-do attitude. On a daily basis your tasks will include, but are not limited to:

• Undertake general or specialised cooking, baking, pastry cooking or butchering duties, as required​ to a high standard
• Monitor the hygiene of food preparation areas and equipment
• Under the direction of the Head Chef, you will be responsible for kitchen management including portion and stock control and for the supervision and training of other kitchen staff.

What you’ll bring:  

• Significant hands-on experience in kitchen operations with a clear understanding of the logistics of restaurants and functions catering
•  Previous experience of modern Australian cooking
• A passion for your trade and for creating and presenting contemporary dishes using local produce
• Demonstrated excellent customer service, interpersonal and communication skills
• Demonstrated computer literacy, particularly with common office applications
• Formal qualifications in commercial cookery
• The ability to work productively in a fast-paced, buzzing work environment, dealing with a high volume of covers in a short period of time
• Possess a Do Food Safely Certificate of completion
• Flexible attitude to work hours over a 7 day roster, including weekends and public holidays

What’s in it for you?

At NRMA Parks & Resorts our benefits include more than just great discounts. Here's a taste of what you can expect:

• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts.
• Complimentary myNRMA membership including discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more
• Our reward and recognition program 'My Thanks'
• Employee referral program where you may be eligible for a referral bonus of up to $2,000
• Grow, progress or relocate with us and move around the country to one of our many other holiday parks or resorts.

Know you belong:

At NRMA Parks and Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. We welcome people from all walks of life and embrace unique perspectives.

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference? Apply now!  We cannot wait to hear from you!

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks.