Total 107 F&B / Tourism / Hospitality job vacancies in Laughlin AFB, Texas

• Develop the strategic research approach to reducing the risk of adverse events due to space radiation exposure.
• Identify topic areas for national research solicitations and evaluate new proposals and directed research for merit and relevance and provide relevance and feasibility recommendations to the Human Research Program Chief Scientist.
• Manage issues of conflict-of-interest, bias, and confidentiality to ensure fairness and credibility of the proposal, evaluation, selection, award, and administration of Federal awards.
• Oversee and analyze the funded research progress to understand and respond to research results having significant impact to the research approach or any of the risks and updating the approach in response.
• Work directly with the appropriate scientists and clinicians to implement the science established by the research approach and successfully close out the associated human health and performance risks.
• Work closely with NASA Medical Operations personnel to facilitate the transition of research results into clinical practice.
• As a clinical specialist, ensure the scientific components carried out by the Element are focused on mitigating operationally relevant risks and developing countermeasures, clinical guidelines and/or technologies that support exploration missions.
• Provide expertise for the integration and coordination of the radiation research and expertise with other HRP Elements, the Translational Research Institute for Space Health or with other NASA organizations as necessary.
• Coordinate national or international collaborations to identify research approaches by other US or International Agencies that should be leveraged by NASA.
• Ensure all Element scientific or technological activities and plans are synchronized with the Element schedule, cost, procurement plans, and delivery milestones.
• 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.

• Serves as Astronaut Office representative and crew advocate in Mission Control as a certified CapCom in your area of responsibility (International Space Station (ISS), or Commercial Crew Program (CCP) and Artemis).
• Develops operational concepts, plans, procedures, and real time support requirements for assigned vehicle operations as required for real-time flight control of human spaceflight vehicles.
• Participates in mission, spacecraft, and onboard systems design activities necessary to ensure compatibility between mission objectives, vehicle capabilities, crew safety, and mission success.
• Analyzes integrated spacecraft and payload systems to identify potential in-flight malfunctions and contingencies and develop required corrective procedures and plans.
• Establishes training and certification plans for CapComs supporting human spaceflight programs. Also serves as the lead instructor/mentor for their assigned vehicles.
• Plans, develops, integrates, and directs real time ops for human spaceflight and space vehicles.
• Serves as the Astronaut Office representative to assigned boards, panels and working groups.
• Embodies the attributes of team and leadership skills. Fosters and enables the development of highly functional teams by implementing best practices and high-quality leadership skills.
• 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 a commitment to safety, integrity and teamwork.

• Serves as Astronaut Office representative and crew advocate in Mission Control as a certified CapCom in your area of responsibility (International Space Station (ISS), or Commercial Crew Program (CCP) and Artemis).
• Develops operational concepts, plans, procedures, and real time support requirements for assigned vehicle operations as required for real-time flight control of human spaceflight vehicles.
• Participates in mission, spacecraft, and onboard systems design activities necessary to ensure compatibility between mission objectives, vehicle capabilities, crew safety, and mission success.
• Analyzes integrated spacecraft and payload systems to identify potential in-flight malfunctions and contingencies and develop required corrective procedures and plans.
• Establishes training and certification plans for CapComs supporting human spaceflight programs. Also serves as the lead instructor/mentor for their assigned vehicles.
• Plans, develops, integrates, and directs real time ops for human spaceflight and space vehicles.
• Serves as the Astronaut Office representative to assigned boards, panels and working groups.
• Embodies the attributes of team and leadership skills. Fosters and enables the development of highly functional teams by implementing best practices and high-quality leadership skills.
• 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 a commitment to safety, integrity and teamwork.

• Manage the Aircraft Operations Division (AOD) Program and Infrastructure Branch.
• Evaluate employee and branch accomplishments; present branch activities to AOD management.
• Recommend employee promotions and recognition; approve leave; implement performance modifications and take corrective actions as appropriate.
• Develop, organize, administer, evaluate, coordinate and oversee a comprehensive functional area management structure for all functional areas.
• Define and conduct monthly functional area review cycles to include a review or technical, cost, schedule, and risk items for each functional area.
• Coordinate with the FOD Business office and the JSC CFO office to prepare consolidated reporting which encompasses all functional area budgets to be presented to the Aircraft Operations Division (AOD) office monthly.
• Review all new agreements and reimbursable customer estimates before forwarding the agreements and estimates to Division for approval and actively manage all existing agreements to include MOUs, MOAs, ITAs and 7600A agreements.
• Consolidate and coordinate aircraft projected schedule updates between all aircraft platforms and provide a list of requested AOD long range schedule changes to be discussed at the weekly control board.
• 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.

• 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 procedure quality products, minimize preparation time, and avoid food material waste.
• Performs other related duties as assigned.
• Working Conditions: Works in hot and noisy kitchens. Exposed ti steam, fumes and odors. Danger of falling, burns and cuts. Exposed to extreme temperatures when entering walk-in refrigerators or freezer units. Subject to possible cuts from knives or burns from steam, hot goods, and hot grease and water.

• As a working supervisor, provides day-to-day supervision of the employees assigned to this work area; performing the full range of supervisory duties to include planning work schedules and approving/disapproving leave, taking disciplinary action and other functions associated with supervisory duties. Ensures employees comply with security, safety and sanitation requirements and conducts on-the-job training of employees.
• 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 food for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment, and all areas of Snack Bar. Mix ingredients according to written recipes that produce quality products, minimize preparation time, and avoid food material waste.
• Responsible for conformance to menu adjustments, portion control, responding to comments received from patrons, and complying with sanitation and safety requirements and inspections. Coordinates Snack Bar operations with Bowling Center Manager. Responsible for inventories, food tracking system, scatter sheets, food production orders, and cost cards. Inspects food items received for quality and reports deficient orders to vendor and Bowling Center Manager. Proposes menu and menu cost changes based on price fluctuations and availability of food items. Establishes par levels based on past consumption trends, prepares food requisition forms, receives and verifies orders from vendors and stores in appropriate locations.
• May be required to operate cash register in absence of Cashier-Checker. May be required to perform simple bar functions such as pulling draft beer and mixing simple drinks on occasion.

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.

• Provide leadership and technical direction for all phases of project lifecycle including concept of operations, requirements, architecture, design, implementation, integration, testing, operations, and sustaining engineering for assigned projects.
• Manage day-to-day activities and decisions regarding staffing levels to accomplish engineering work, detailed work planning and coordination, resolving problems, and presenting, defending, and interpreting policy and program aspects for projects.
• Establish and approve requirements for the design, testing, and certification of project systems, subsystems, and/or components.
• Manage scope of work, risk management and mitigation, overall schedule and budget, and resources to meet established milestones.
• Use specialized knowledge of space suit Portable Life Support System environmental control systems hardware, including suit interfaces and hazards, to identify technical requirements for ground testing of space suit hardware systems.
• 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.

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/12604597

Operates a small full-service coffee shop, preparing and serving the full range of coffee beverages and other specialty non-alcoholic drinks. Prepares and serves simple food items. Operates coffee shop machinery to include commercial espresso machine, etc. Records sales, takes customer payments for goods by operating a cash register. Stocks coffee bar.

Maintains clean and sanitary work area, utensils, equipment, and coffee bar. Serves patrons directly, receives payment, operates cash register, and makes and returns change to patrons. 2. Maintains work area to ensure cleanliness. Sets up/cleans tables for customers and replenishes condiment items as needed. Washes, soaks, scours glassware, dishes and utensils as required.

Also performs heavy duty cleaning tasks as required as follows: coffee machines, ceilings, under and behind equipment, refrigerators, washes floors and walls, sanitizes garbage cans and etc. May unload and organize stock from delivery truck. Collects/transfers trash from work area to disposal area.

Performs other duties as assigned.

Physical Effort:
Requires frequent lifting and carrying of objects weighing over 25 pounds. Continuous standing, walking, frequent stooping, reaching, pushing, pulling and bending. Use of a ladder/step stool, powered cleaning equipment may be required.


If interested in applying for this position you may preview the online application:https://apply.usastaffing.gov/ViewQuestionnaire/12604760

• 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.

1. 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.

2. Prepares hot cereals, broiled meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; makes cold sandwich fillings.

3. Prepares convenience items such as frozen hash browns, fish fillets and chicken nuggets. Some cooks at this level prepare and bake pizza.

4. 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.

5. Performs other related duties as assigned

If interested in applying for this position you may preview the online application:https://apply.usastaffing.gov/ViewQuestionnaire/12601504

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. Operates cash register, rings up the sale, receives money and makes change, processes credit card sale, or charge to members' account. Performs cashier duties as needed. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12602591

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: 6:45am-3:15pm, 10:30am-7:00pm, 5 days a week, including weekends/holidays. Two consecutive days off within week.
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.

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.