Total 104 F&B / Tourism / Hospitality job vacancies in Lackland AFB, Texas

• 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.

• 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.

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

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

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• May perform as short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Performs a limited variety of tasks, such as grilling foods to order, i.e., hamburgers. pancakes, bacon, eggs, etc.
• Select food items to be served and ensures their freshness.
• Takes direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and presented in an appetizing manner.
• Watches items, regulating temperature and turning to avoid burning.
• Assists/ or prepares simple items such as sandwiches, soups, salads.
• Measures and weighs ingredients according to simple recipes or as directed.
• Places cooked food on serving, dishes, steam or food carts.
• Ensures group orders are served simultaneously.
• Keeps grills, stoves, refrigerators and working areas in a neas and clean manner in accordance with safety and sanitation regulations.
• Notifies supervisor of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility and or as assigned.

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

• Assures that projects are inspected for quality, timelines, and customer satisfaction through the proper use of resources, including contracts.
• Coordinates construction management and inspection. Establishes, plans, coordinates, and executes inspection, quality assurance, and technical management control activities for all projects.
• Coordinates the development of scopes of work, requirements, designs, schedules, and budgets for assigned projects ranging from small locally funded projects to Construction of Facility (CoF) projects.
• Manages assigned projects and communicates with the customer involving a full range of engineering and construction disciplines, across all project phases (concept, requirements, design, construction, activation/closeout).
• Monitors and evaluates the status of all assigned work including design and construction cost, quality, and schedule.
• Performs review of drawings and specifications from multiple engineering disciplines during project design review cycles.
• Provides technical expert guidance to clients, peers, and management in developing work packages, facility work requests, and Construction of Facility (CoF) projects.
• Uses pre-project planning techniques, such as the Project Implementation checklist, to identify all project requirements and mission relatedness of major projects prior to initiating project design.
• 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.

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 dining 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/12623800

• 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.
• Contribute to the requirements definition for hardware and/or software development, taking into account integration and operational needs and constraints while assessing options for verification of the requirements.
• Provide subject matter expertise in the development of flight hardware and/or software for flight systems, payloads, and/or vehicles.
• Assist with the preparation of test processes, ground support equipment, test operations, and data analyses towards the verification and certification of flight hardware and/or software.
• Participate in the operations and maintenance of flight systems, payloads, and/or vehicles including cost analyses, performance evaluation, sustainability, problem resolution, repairs or upgrades, and obsolescence planning.
• Use professional judgment to manage projects, systems, payloads, and/or vehicles to support Center program and Agency goals.
• Apply critical inquiry, problem solving, and engineering methodology to complete assessments, make recommendations, and resolve issues.
• 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.

• Manage aerospace flight hardware or software system design, development, analysis, and test activities for flight systems, payloads, or vehicles.
• Create the requirements definition for hardware and/or software development, taking into account integration and operational needs and constraints while also assessing options for verification of the requirements.
• Manage and guide the development of system requirements, concepts, resource requirements, and schedules.
• Prepare test processes, ground support equipment, test operations, and data analyses for the verification and certification of flight hardware and/or software.
• Conduct the operations and maintenance of flight systems, payloads, and/or vehicles including cost analyses, performance evaluation, sustainability, problem resolution, repairs or upgrades, and obsolescence planning.
• Provide expertise and leadership to technical teams in order to overcome difficult and complex technical, project, and organizational problems using innovative and original approaches.
• 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.

• Oversee development of the design and execution of complex projects with multiple subsystems, services, capabilities, or products that support NASA missions, functions, programs, or projects.
• Advise on theories, principles, practical concepts, processes, and systems related to engineering design, analyses, standards, and techniques in support of a variety of programs, projects, initiatives, Center and Agency missions.
• Monitor and maintain surveillance over projects, hardware and/or software development, or test systems development as a general engineer, in areas like technical management, facility systems, and space flight hardware.
• Plan, guide, coordinate, and manage work engaged in accomplishing technical functions which may include planning, research, design, development, test and evaluation, cost analyses, and project management.
• Provide expertise and leadership to technical teams in order to overcome difficult and complex technical, project, and organizational problems using innovative and original approaches.
• 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.

Applicants will be expected to set 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.
Also applicants will be expected to perform 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.
Applicants can be expected to unload food from delivery trucks.
Applicants will also be expected to perform other tasks assigned by management in relation to this position.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12443208

1. 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. Sets up and distributes food and beverages to the rooms, ensuring appropriate serving utensils are used, and replenishes items when necessary. 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.

2. Assembles and tosses fresh fruit or green salads in quantity using prepared dressings, serves into standard serving sizes. Makes cold sandwiches using prepared ingredients. Prepares milk and milk allergy substitutes.

3. Provides assistance to the Cook and Cook Supervisor regarding food preparation by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring or breading; weighs, measures and assembles ingredients for regular and special dietary menu items. On a regular basis, prepares uncooked food items. Using correct measuring utensils and/or portion control scales, portions foods IAW USDA Food Program for distribution and meal service, and covers, dates and stores leftovers according to established procedures.

4. Ensures kitchens are adequately stocked and equipped with the necessary food and equipment. Informs supervisor if ingredients for menu items are not available to allow adequate time for items to be procured for use.

5. Prepares baby formula, in compliance with USDA food requirements for children ages 6 weeks to 11 months. Ensures correct proportions, as governed by the USDA food programs, are provided at the center(s) on a daily basis. Receives and inventory food deliveries. Ensures that all food is of top quality and freshness before receiving and/or preparation.

6. In the absence of the Cook, may perform a variety of cooking tasks with direct supervision and direction. Follows posted USDA approved menus. If changes are necessary, notifies supervisor prior to making the change. Follows standardized recipes in preparing meals for the CDC.

7. Ensures compliance with standards as set by the USDA Food Program, base Public Health, and Safety and meets all DoD standards for Food Health & Safety.

8. Incumbent is responsible for independently completing work as scheduled after initial oral or written instructions when changes or new assignments are made. Supervisor periodically checks to see that work is done on time and according to instructions.

Physical Effort: Frequently lifts or moves objects weighing up to 40 pounds. Continuous standing, walking, frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and use powered cleaning equipment.

Working Conditions: Uncomfortably high temperature and humidity are created by steam and heat from cooking and dishwashing. Area is usually noisy and there is a danger of slipping on wet floors where food or beverage has been dropped. Exposed to hot liquids, sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezer units.


If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12619417