Total 145 F&B / Tourism / Hospitality job vacancies in Kirtland AFB, New Mexico

Wage Grade 4 Food Service Workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays.

Major duties and responsibilities include (but are not limited to):

- Set up assigned station on the tray line with the correct supplies and food items
- Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
- Break down and clean the station when assigned
- 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
- Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian
- Prepare beverages according to the number of servings required
- Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities
- Sort, wash, peel and cut cold foods using knives or other equipment
- Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes
- Prepare uncooked food items, such as sandwich spread and salad dressings
- Operate and break down and clean all equipment assigned to food service and related areas
- Portion other food items into standard serving sizes using the proper utensils and specified dishware
- Prepare boxed/to go meals
- Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures
- Verify that food items on the tray are appropriate for the prescribed diet
- Identify obvious discrepancies between the prescribed diets and the food items designated by the menu
- Decide 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
- Distributes menus and surveys to patients
- Provide patients with basic information about modified diets and the nutrition services that are available
- Prepare individual and bulk nourishments and supplemental foods and beverages for patients
- Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques
- Determine the quantities of ingredients needed to prepare required yield
- Make conversions between the metric system to the standard system
- Take nourishment inventories, stocking using first in-first out procedures, replacing expired items
- Label and distribute individual nourishments
- Sterilize equipment and sanitize work areas
- 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
- 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
- Unload food/tray delivery carts
- Store sanitized dishes, glasses and silverware
- Scrape, soak, scour, and scrub cookware and utensils
- Move garbage cans when collecting and transferring trash from the work area to the disposal area
- Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks.
- Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports
- Other duties as assigned to meet the needs of the Medial Center

Work Schedule: 10:30am-7pm, 6am-2:30pm, 7am-3:30pm includes weekends and holidays
Position Description Title/PD#: Food Service Worker/PD99836S
Physical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They 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. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

Responsibilities include, but are not limited to:

• Performs a full range of simple cooking tasks by preparing and cooking items that require little or no processing
• Prepares convenience items, some cooks at this level prepare and bake pizza
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, etc
• Weighs, measures, and assembles ingredients for regular menu items; sets up and replenishes salad bar; portions foods for distribution and meal service
• Washes and cleans kitchen equipment

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 to 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/12626852

Job Responsibilities

• Develop and maintain strong relationships with assigned key accounts in the food service and bakery sectors to ensure customer satisfaction and retention.
• Identify opportunities for upselling and cross-selling products to existing clients, driving revenue growth and expanding market share.
• Act as the primary point of contact for clients, addressing inquiries, resolving issues, and providing exceptional customer service.
• Stay informed about industry trends, competitor activities, and customer preferences to effectively position our products in the market.
• Collaborate with the sales team to create account plans, set sales targets, and develop strategies to achieve them.
• Maintain a deep understanding of our product offerings and effectively communicate their benefits to clients.
• Work closely with procurement, sales support and logistics teams to ensure timely delivery and fulfilment of customer orders.
• Prepare regular sales reports and forecasts, analyzing data to track performance and identify areas for improvement.

Prerequisites

• Minimum 3 years of proven work experience in sales or account management in the food service or bakery industry.
• Proven track record of managing key accounts and achieving sales targets.
• Diploma in Business Management, Marketing, or a related field.
• Strong interpersonal, communication and negotiation skills.
• Strong problem-solving skills and attention to detail.
• Ability to effectively manage multiple priorities and thrive in a fast-paced environment.
• Ability to work independently and collaboratively in a team environment.
• Proficiency in CRM software and Microsoft Office Suite.

Assistant Manager - Brunswick Hotel

• $74,000  - $76,750 base salary depending on experience + Super + Half yearly bonus
• Career and training opportunities - your development is important to us 
• Amazing perks - check out our full benefits at the bottom of this ad

Sitting on the corner of Kent and Brunswick Streets and a stone's throw from the banks of the Brisbane River, Brunswick Hotel is a favourite among locals and visitors to New Farm.  The Brunswick Hotel has a fun, young diverse team and work seems like play at times.  Our closing times vary between 1am on a Sunday through to 4am on Weekend party nights.

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become an Assistant Manager at the Brunswick Hotel.

What you’ll do:

• Be a motivational and inspiring leader, develop and train the team to ensure an exceptional guest experience every time
• Manage the day to day operations of the Venue - open/close, back of house administration, recruiting team members, rostering and assisting guests
• Bring your passion for good food and creating moments that matter for our guests
• Be creative - develop and grow the business through your own initiatives

• 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 action, 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 non-compliance, or if 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.

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/12624845

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's correctional responsibilities precede all others required by this position and are performed on a regular and recurring basis.

Sets up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages. Serves food cafeteria style. Breaks down and cleans area when meals are complete. Sets up dinning room tables for service, places food and beverages on tables, and replenishes items as necessary. 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.

Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. 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/12512895

Job Position: F&B Service Crew and Cook (Part Time/Full Time)

Cafe at Haw Par Villa is looking for a motivated and skilled individual to join the team. Work in an unique environment set within Singapore's most historic and cultural venue.

Key Responsibilities:

1. Responsible for the preparation of food and drinks.
2. Monitor stock levels and place orders when there are shortages
3. Ensure compliance to Company Standard Operating Procedure (SOP) as well as the safety and sanitation at work areas
4. Ensure timely and efficient food service, particularly during peak periods.
5. Maintain high level standards of customer service.
6. Assist with performing opening and closing duties & manage the point-of-sales system

Requirements:

1. Applicants with experience in hospitality/food and beverage service are preferred.
2. Applicant should be guest oriented and service focused
3. Willing to work on weekends and public holidays
4. Possess basic command of English.
5. Applicants must possess food handling certifications (issued by SFA).

Location: Haw Par Villa, Singapore

Work Days: 3 - 6 days a week, including weekends /PH

Work Hours: 6 - 9 hours a day.

Job Description

• Involved in content creation, copywriting and execution for all Tai Sun’s Social Media Platforms.
• Assist in monitoring community growth and numbers.
• Research and suggest ways to engage existing followers and acquire new followers in accordance with the tone of voice of the brand
• Assist in monitoring, reviewing and tracking performance & effectiveness of campaigns.
• Assisting with developing of creative and visual assets for branding and events
• Editing photoshoot images
• Support digital marketing campaign implementation and execution.
• Daily maintenance of Tai Sun’s Social Media Accounts.
• Provide support to any ad-hoc duties as assigned

Requirements

• Good command of English and Mandarin
• Proficient in Adobe Creative Suite and Canva
• Interest in Digital Creative
• Social Media Savvy and knowledge on content creation

• Coordinates/directs the operation of the Food Service/Production areas using standards, procedures, diet manuals, modified menus and production sheets to guide the work.
• Establishes deadlines, priorities, and work sequences based on general work schedules, methods, and policies set by higher level supervisors.
• Coordinates work with supporting or related work functions controlled by other supervisors.
• Uses resources to operate within a planned financial budget.
• Shares in the managerial responsibility for the proper supervision of labor, allocation of subsistence and supplies, and all other resources required to accomplish quality Veteran centered meal services.
• Participates in meetings and discussions regarding initial planning of current and future work schedules, budget requests, staffing needs, estimates, and recommendations as to scheduling projected work.
• Prepares performance requirements and work schedules in accordance with established policies and procedures.
• Provides technical direction and training when scheduling work operations with complex work steps and processes.
• Investigates work-related issues such as excessive costs or low productivity, and determines causes.
• Performs as first-level supervisor over Cooks WG-7404-04, WG-7404-06, and WG-7404-08.
• Performs other related duties as assigned.