Total 9 F&B / Tourism / Hospitality job vacancies in Marion, Illinois

• 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.

The manager provides professional and managerial support for the food production and service areas, which includes planning, implementing, and directing work activities. He/she supports the hospital mission and coordinates the section activities with other services in the department as well as other units in the facility.

• Manages the Food Service and Production operation with conventional and convenience cooking, as appropriate.
• Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief/Assistant Chief, Nutrition & Food Service to improve services provided to patients, reduce, or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.
• Develops and annually reviews standard operating procedures that relate to the Food Production and Service sections. Coordinates special programs with nursing and other services within the facility.
• Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, safety and sanitation programs, Hazard Analysis Critical Control Point Program (HACCP), infection control program, menu review and other quality improvement monitors. Implements changes based on above monitors and systematic internal and external reviews to assure compliance with all regulatory agency requirements (i.e. Joint Commission, TJC) Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines.
• Oversees the management of the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief/Assistant Chief, Nutrition and Food Service as requested.
• Oversees the management of menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.
• Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards.
• Manages the planning and coordinating of equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains COMPUTRITION software and VISTA dietetic software.

• Develops strategic planning goals and objectives for the Food Production and Service sections.
• Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts.
• Maintains current year budget and expenditures to assure compliance with service objectives.
• Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements.
• Develops performance standards and competency statements for employees and conducts performance reviews and competency assessments for those under direct supervision.
• Counsels' employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. conduct problems and determines appropriate actions.
• Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions.
• Oversees the management of the Computrition Software and Vista Database.
• Manages the HACCP quality control program of the section. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors.
• Manages employee leave system for the Food Service and Production section according to established procedures.
• Integrates customer service into the strategic plan, including patient satisfaction and stakeholder support.
• Manages the submission of data for Quarterly QPI reporting and Annual report, analyzes the report and makes recommendations for data driven decision to Chief/Assistant Chief NFS.
• Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.
• Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department.

The manager provides professional and managerial support for the food production and service areas, which includes planning, implementing, and directing work activities. He/she supports the hospital mission and coordinates the section activities with other services in the department as well as other units in the facility.

• Manages the Food Service and Production operation with conventional and convenience cooking, as appropriate.
• Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief/Assistant Chief, Nutrition & Food Service to improve services provided to patients, reduce, or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.
• Develops and annually reviews standard operating procedures that relate to the Food Production and Service sections. Coordinates special programs with nursing and other services within the facility.
• Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, safety and sanitation programs, Hazard Analysis Critical Control Point Program (HACCP), infection control program, menu review and other quality improvement monitors. Implements changes based on above monitors and systematic internal and external reviews to assure compliance with all regulatory agency requirements (i.e. Joint Commission, TJC) Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines.
• Oversees the management of the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief/Assistant Chief, Nutrition and Food Service as requested.
• Oversees the management of menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.
• Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards.
• Manages the planning and coordinating of equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains COMPUTRITION software and VISTA dietetic software.

• Develops strategic planning goals and objectives for the Food Production and Service sections.
• Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts.
• Maintains current year budget and expenditures to assure compliance with service objectives.
• Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements.
• Develops performance standards and competency statements for employees and conducts performance reviews and competency assessments for those under direct supervision.
• Counsels' employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. conduct problems and determines appropriate actions.
• Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions.
• Oversees the management of the Computrition Software and Vista Database.
• Manages the HACCP quality control program of the section. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors.
• Manages employee leave system for the Food Service and Production section according to established procedures.
• Integrates customer service into the strategic plan, including patient satisfaction and stakeholder support.
• Manages the submission of data for Quarterly QPI reporting and Annual report, analyzes the report and makes recommendations for data driven decision to Chief/Assistant Chief NFS.
• Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.
• Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department.

• Maintains records and documentation.
• Authorizes and audits travel vouchers.
• Coordinates travel advances.
• Maintains liaison with Fleet Services Representatives.
• Functions as a liaison with OHR to initiate recruitment for new or vacant positions.
• Compiles staffing projections for use by the Resource Manager.
• Provides staffing reports for higher management.
• Monitors time and attendance reports.

Duties include but are not limited to:

• Plans, directs, supervises, and coordinates the facility's kitchen. Oversees food preparation, assigned personnel, inventory and product acquisition, food cost control, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all food related activities. Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Aware of special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops new and creative menus in consultation with the General Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Develops and standardizes recipes. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.). Prepares or directs the preparation of complex salads and desserts. Determines portion size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability. Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies. Responsible for the maintenance and cleanliness of the kitchen, its equipment, and dishwashing tasks.

Supervisory duties comprise 35% of incumbent's time and include but are not limited to:

• Provides administrative and/or technical supervision (including hiring, discipline, evaluation, and training) for Lead Cooks, Cooks, Food Service Workers, and Facility Assistants. Directs work to be accomplished by staff; coordinates with the General Managerin prioritizing the work of the kitchen staff and in directing certain kinds of food preparation to ensure economical, efficient and profitable food service. Oversees and directs staff in cleaning the kitchen to include utensils, refrigerators, stoves, tables, storage areas, equipment, and work areas. Conducts annual performance reviews of staff. Designs and provides proper training to staff ensuring staff fulfill requirements of their positions. Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary. Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; ensures all subordinate staff understand and adhere to the policy; and ensures treatment of all staff is fair and equitable.

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

• Cleans serving areas by sweeping and mopping floors, cleaning/sanitizing work surfaces, and other food service equipment, such as refrigerators, toaster, and coffee machines;
• Cleans production equipment including steam jacketed kettles, tilt skillets, etc. using appropriate and safe sanitation techniques;
• Loads and operates dishwashers and cart washing station;
• Performs necessary preventative maintenance on equipment;
• Transports tray carts to wards and individually delivers trays directly to the patient's bedside or assists patients with transport of their meal trays;
• Sets-up serving areas with hot and cold foods, keeping foods appropriately stocked during meal service;
• Identifies discrepancies between the prescribed diet and/or listed food allergies and the food items listed on the tray ticket;
• Assembles a variety of items while working in cold food preparation and nourishment area;
• Make cold sandwiches using prepared ingredients;
• Performing other duties as assigned.

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 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. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12614630

The CYP Cook performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.

Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time. They plan and prepare or coordinate the preparation of an entire meal.

Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.

Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.

Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.

Kitchen Maintenance

May perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.

Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.

Food Storage

Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.

Stores canned, boxed, and/or frozen items in food storage area.

May unload food and supplies from delivery trucks.

Additional Responsibilities

Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.

Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.

Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

• Plan and conduct research to develop methods for isolation, modification of alfalfa proteins, and adaptation in food products and edible food packaging as well as ingredients for cosmetic products.
• Isolate and modify proteins and other components from raw feedstock and/or from industry crop processing byproducts.
• Develop new uses for, and new knowledge of, proteins derived from agricultural crops and co-products.
• Characterize alfalfa proteins in their native state, and modify them by applying chemical, physical, enzymatic, or other techniques to impart desired functionalities.
• Develop a fundamental understanding between processing and extent of modification, and subsequent characterization of modified products to understand the performance relationships between process parameters, structure, and functionality.
• Obtain fundamental information on degradation under different deleterious conditions and other physical and molecular properties.
• Study generated protein isolates for their functional properties and performance in targeted applications.
• Use methods and state of the art instrumentation, such as nuclear magnetic resonance spectroscopy, infrared spectroscopy, ultraviolet/visible spectroscopy, circular dichroism, differential scanning calorimetry, and size exclusion chromatography.
• Apply the principles of Life-Cycle Assessment (LCA) or similar framework to quantitatively assess the environmental and economic sustainability of developed renewable products or technologies and potential benefits.
• Investigate physical processing methods such as milling, steam jet-cooking, and extrusion, as well as enzymatic methods to deflavor isolated protein fractions.
• Develop a stakeholder base to advocate for enhancing research and enable commercialization of products to meet mandated technology transfer objectives.