Total 48 F&B / Tourism / Hospitality job vacancies in Kingsville, Texas

• Weigh, measure, and assemble ingredients for regular and modified diets
• Clean and sanitize work areas, and perform deep cleaning tasks when needed
• Make precise measurements and weights in preparing recipes and portioning food
• Prepare and heat convenience items such as frozen hash browns, fish fillets, and chicken nuggets
• Use simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount
• Perform a full range of simple cooking by preparing and cooking items that require little or no processing
• Prepare fresh, canned, and frozen vegetables
• Follow menu, production sheet and recipe to prepare items in the quantity needed
• Cover, date, and store food leftovers according to established local policies/procedures
• Operate a variety of kitchen equipment
• Disassemble and reassemble equipment for cleaning
• Operate industrial dish washing machine
• Monitor and maintain proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety
• Prepare pureed foods and adjust consistency with thickeners
• Wash, peel and cut fruits and vegetables
• Follow appropriate safety procedures in operating a variety of kitchen equipment
• Follow sanitary food handling procedures
• Apply knowledge of sanitation principles to safeguard food against spoilage and waste

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;
- 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.

Work Schedule: Monday & Tuesday; 5:30am-9:30am, 6:45am-10:45am, or 3:00pm-7:00pm
Position Description Title/PD#: Food Service Worker/PD99920S
Physical Requirements: Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

They function as a role model, educator, practitioner, and supervisor providing leadership to the team. They influence care outcomes by collaborating with members of the interdisciplinary team to remove barriers and implement new evidence-based cutting-edge programs/processes. The ANM engages in professional organizations to enhance leadership and career growth. They adhere to ethical principles in decision-making, fostering accountability at personal, organizational, and staff levels. They equip staff with tools for culturally competent care and promotes a culture of accountability for high-quality, cost-effective outcomes. They cultivate alliances across the care continuum, building trust through active listening, engagement, and emotional intelligence.
The ANM contributes to the development of care delivery models and environmental design, ensuring evidence-based, accessible, affordable, and equitable patient care. Ensures compliance with accreditation and regulatory standards. Aligns nursing/clinical objectives with organizational strategic outcomes, participating in strategy planning and execution. They promote an inclusive workplace valuing diversity to achieve the organizations vision and mission. The ANM maintains knowledge and ensures compliance with all regulatory and accreditation standards, Directives, policies, and standard operating procedures (SOP).

VA offers a comprehensive total rewards package: VA Nurse Total Rewards

Pay: Competitive salary, regular salary increases, potential for performance awards
Paid Time Off: 50 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year)
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement)
Licensure: 1 full and unrestricted license from any US State or territory

Work Schedule: Monday-Friday, 07:30am-04:00pm; Position will include occasional off tours and weekends. May be required to work other shifts, be on call, work weekends and/or holidays as patient care and needs of the service require. Should operational needs dictate, candidates must be willing to work within other units (including community based outpatient clinics, for example) to assist and support continuation of the provision of care/services.
Compressed/Flexible: Available
Telework: Not Available
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized

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.

Major duties and responsibilities 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

The VA has adopted Core Values and Characteristics that apply universally across the Department. The five Core Values define "who we are," our culture, and how we care for Veterans, their families and other beneficiaries.
The Values are Integrity, Commitment, Advocacy, Respect and Excellence ("I CARE").
As a VA professional, your opportunities are endless. With many openings in the multiple functions of VA, you will have a wide range of opportunities and leadership positions at your fingertips.

DIRECT HIRE AUTHORITY: This position is being filled using Direct-Hire Authority (COVID-19 - VA 002) in-accordance with 5 U.S.C. 3304(a)(3) and 5 CFR 337.205(b)(1)-(4).

Major Duties:

• Sets up dining room tables for service, place food and beverages on tables, and replenishes items as necessary.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Uses general sanitation principles to safeguard food against spoilage and waste.
• Prevents contamination by cleaning equipment previously used for raw food.
• Prepares boxed/to go meals.
• Organizes work in a logical sequence.
• Serves food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares uncooked food items, such as sandwich spread and salad dressings.
• Portions food items into standard serving sizes using the proper utensils and specified dishware.
• Prepares beverages according to the number of servings required.
• Selects and places correct items on trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• Understands of food terminology, measurements, and serving information in standardized recipes and menus.
• Sorts, washes, peels and cuts cold foods using knives or other equipment.
• Sets up assigned station with the correct supplies and food items.
• Operates and breaks down and cleans all equipment assigned to food service and related areas,
• Scrapes, soaks, scours, and scrubs cookware and utensils.
• Breaks down and cleans food stations.
• Separates food waste, trash/recyclables from dishes, glasses and silverware.
• Stores sanitized dishes, glasses and silverware.
• Returns soiled trays and dishes to the dish room.
• Performs heavy-duty cleaning tasks throughout the food service and related areas.
• Unloads food/tray delivery carts.
• Moves garbage cans when collecting and transferring trash from the work area to the disposal area.
• Delivers meal trays.

• Develop and maintain Risk Approach Plans to characterize and mitigate each risk assigned to the Element and maintain awareness of crew health and performance concerns and issues associated with Artemis missions.
• Work closely with the Element Manager to ensure that scientific activities in the Element are synchronized with the Element schedule, cost, and milestones.
• Lead the discipline scientist team and collaborate with academia, industry, other government agencies and International Partners to enable integrated research activities.
• Develop research solicitations, review scientific proposals, and recommend selections for award.
• Communicate research status, results and risks to the Human Research Program leadership team and stakeholder organizations.
• Support Program level integration teams and activities and represent those teams as required to external organizations, panels, or committees.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

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.

• Performs strategic assessments necessary to continue assembly and sustained operations of the International Space Station (ISS), Artemis, Gateway, or the Extra-Vehicular Activity (EVA) and Human Surface Mobility Program (EHP).
• Leads coordination on the implementation of Federal and Agency aerospace safety standards and requirements that are applicable to aerospace and aeronautical programs and vehicle systems operations.
• Supports policy development, requirements analysis and definition, technical evaluations and makes recommendations to management within their functional and/or technical area of expertise.
• Recommends ways to resolve technical difficulties that can be overcome by changes in approach, criteria or requirements.
• Reviews, assesses, and makes recommendations to Program and Division Offices regarding integrated hazard analyses, risk assessments and evaluations of operations safety to ensure compliance with approved requirements to minimize operational risks.
• Conducts branch or group meetings/reviews for design reviews as a technical lead.
• Performs strategic assessments necessary to continue assembly, sustained and new operations for human, rover and robotic spaceflight.
• Consults with management and planning personnel in preparing requirements and criteria for complex or high value projects for construction or modification of systems, software, or hardware.
• Fosters a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Manage, direct, and develop a team of scientists who plan and train for human exploration missions integrating science into operations, acquiring and interpreting imagery for crew safety and spacecraft performance, and supporting disaster response.
• Initiate project or study reviews, monitor budget and resources, and evaluate progress or changing requirements; provide technical evaluation or study feasibility, justification of exploration mission and laboratory operations.
• Serve as a nationally and internationally recognized technical management expert, technical authority, and technical adviser/consultant to NASA management, government agencies, scientific community, and the aerospace industry.
• Develop a diverse and inclusive workforce and team and fosters a cooperative, open, helpful and collaborative work environment in the interest of increasing team effectiveness and job satisfaction.
• Work with all levels of program officials to resolve and track complex and controversial problems in the area of planetary exploration, Earth and planetary surface observation interpretation, and image acquisition and interpretation.
• Oversee related activities by support contractor(s) and its subcontractors, government furnished equipment providers, International Partners (IPs), and other NASA Centers to provide for expedient progress in accordance with program plans.
• Perform a full range of supervisory duties which includes assigning and evaluating work; recommending personnel actions; taking disciplinary actions; and identifying training needs and developing employees.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Duties described below are at the highest grade advertised. Duties assigned at lower grade levels will be of more limited scope, performed with less independence and limited complexity; duties will be commensurate with the grade of selected employee.
• Provides engineering leadership in the development, definition, and integration of overall operations requirements. Supports the definition and development of concepts, ground rules, and techniques for human spaceflight operations.
• Analyzes and resolves joint issues and constraints of both pre-flight and real-time operations. This includes developing and executing clear, concise communication in a real-time operational environment.
• Represents the organization as a senior Flight Controller for human spacecraft at various technical and operational meetings with other NASA and Government elements, commercial partners and with contractor personnel.
• Leads mission, spacecraft, operational product development, and on-board software design activities ensuring constraints and requirements between mission objectives and vehicle capabilities are met while maximizing crew safety and mission success.
• Develops operations documentation to effectively accomplish mission objectives without compromising crew safety. Documentation includes flight rules, crew and ground procedures, operations support timelines, systems manuals, and console handbooks.
• Evaluates the performance of group personnel in training, informs the group lead of evaluation results, and provides oral and written critiques to the individual under evaluation. Recommends any additional training to ensure proficiency.
• Presents operations concepts, techniques, and proposed solutions to boards and panels containing diverse audiences of varying levels of NASA and contractor leadership.
• Fosters a culture of engagement, diversity, inclusiveness, excellence and innovation. Champions NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes commitment to safety, integrity, and teamwork.

• Duties described below are at the highest grade advertised. Duties assigned at lower grade levels will be of more limited scope, performed with less independence and limited complexity; duties will be commensurate with the grade of selected employee.
• Provides engineering leadership in the development, definition, and integration of overall operations requirements. Supports the definition and development of concepts, ground rules, and techniques for human spaceflight operations.
• Analyzes and resolves joint issues and constraints of both pre-flight and real-time operations. This includes developing and executing clear, concise communication in a real-time operational environment.
• Represents the organization as a senior Flight Controller for human spacecraft at various technical and operational meetings with other NASA and Government elements, commercial partners and with contractor personnel.
• Leads mission, spacecraft, operational product development, and on-board software design activities ensuring constraints and requirements between mission objectives and vehicle capabilities are met while maximizing crew safety and mission success.
• Develops operations documentation to effectively accomplish mission objectives without compromising crew safety. Documentation includes flight rules, crew and ground procedures, operations support timelines, systems manuals, and console handbooks.
• Evaluates the performance of group personnel in training, informs the group lead of evaluation results, and provides oral and written critiques to the individual under evaluation. Recommends any additional training to ensure proficiency.
• Presents operations concepts, techniques, and proposed solutions to boards and panels containing diverse audiences of varying levels of NASA and contractor leadership.
• Fosters a culture of engagement, diversity, inclusiveness, excellence and innovation. Champions NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes commitment to safety, integrity, and teamwork.

The function of the organization where this position is located is in official functional statements. The purpose of this position is to perform a variety of manual tasks in food preparation and food service areas. 1. Stocks carts with food and beverage items for room delivery. Sets up for meal times by placing uniform portions of food on dishes. Picks up dishes when meals are complete and return food to kitchen. Sets up and operates dishwashers, performs preventive maintenance and cleaning. Scrapes, soaks, scours and scrubs bowls, pots, and pans. Also performs heavy duty cleaning tasks such as ceilings, exhaust hoods, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, sanitizes garbage cans. May unload food from delivery trucks. Collects and transfers trash from work area to disposal area. 2. Prepares simple food items such as pizza, breadsticks, and cheese toast for snacks and delivers to classrooms. Cuts up fruits and vegetables. Makes coffee, tea and other beverages. Performs other related duties as assigned.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12609537

• Provide leadership, technical expertise, and planning support to the Flight Director Office (Primary Duty/Function) for the Human Lander System (HLS).
• Provide technical and administrative support to the Astronaut Office and Flight Operations Directorate (FOD) Management, such as the FOD Assistant Director (AD) for HLS, as requested.
• Ensure that FOD “speaks with one voice” on all matters by integrating across the Flight Director Office, Astronaut Office, ADs and other FOD stakeholders.
• Anticipate HLS tasks and issues that FOD must work and recommend plans or approaches to accomplish them.
• Ensure that the Flight Crew Perspective is considered and integrated as necessary.
• Lead FOD review of Partner and Program products, as required.
• Represent FOD concerns to the Provider/Program and represent the Provider/Program viewpoint back to FOD.
• Represent FOD at HLS-related Boards, Panels and Working Groups internal and external to FOD. Integrate FOD responses to programmatic change requests and other products as assigned.
• Aide the directorate in understanding the impacts of operational requests on vehicle designs. Build relationships, establish trust, and help focus requests.
• Provide status on operations, operations products, operations-related issues and Risks to FOD Management, as required.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Set up and maintain beverage line during meals to include coffee, soda, juice, milk, and ice cream dispensers.
• Serve food in cafeteria and replenish food in self service areas.
• Set in place grab and go merchandise to include soda, juice, milk, chips, fruit, salads, ice cream novelties, and sandwiches.
• Manually or using mechanical equipment, wash heavy pots and pans, dishes, trays, and service ware from the kitchen, dining room, catering functions and patient care units.
• Disassemble trays returned from dining area and dispose of waste in accordance with established safety and sanitation procedures.
• Serve as a cashier, operating the Point-of-Sale cash register system, collecting cash from customers, making exact change, and safeguarding cash according to established procedures.
• Portion and garnish desserts using portion control principles and maintains dessert bar serving area.
• Clean and sanitize dish room and pot and pan areas to include countertops, dishwashing machine, dish racks, tray return, scrapping sinks floors, and pot and pan machine.