Total 15 F&B / Tourism / Hospitality job vacancies in Tampa, Florida

This Food Service Worker position is located within the Nutrition & Food Service at the CW Bill Young Medical Center.

Major duties and responsibilities include but are not limited to:

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates.
• Break down and clean assigned area when the meal is finished and return food to the kitchen.
• 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 after meals.
• Deliver meal trays to the patients' bedsides.
• Brew coffee according to the number of servings required.
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes.
• Apportion other food items into standard serving sizes using the proper utensils and containers.
• Make cold sandwiches using prepared ingredients and pack box lunches.
• 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.
• Sort, wash, peel and cut fresh fruits and vegetables.
• Operate and break down equipment.
• 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.
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine.
• Unload delivery trucks.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub the heavier cooking utensils.
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

This Food Service Worker position is located within the Nutrition & Food Service at the CW Bill Young Medical Center.

Major duties and responsibilities include but are not limited to:

• Set up assigned station 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.
• Aids 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 food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare boxed/to go meals.
• Select and place correct items on patient trays.
• Read and interpret a regular or modified menu, individual diet cards, tray tickets or patient selections.
• 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.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste, trash/recyclables from dishes, glasses, and silverware
• 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.
• Other duties as assigned to meet the needs of the Medical Center.

Plans, directs and supervises the activities of the entire Food and Bar operation. Duties encompass the hiring, training and motivation of the employees for quality Food and Beverage service to patrons and guests.

Incumbent is responsible for the proper relation of cost of goods to labor, food waste and spoilage.

Develop and maintain standardized recipes on batch and item cost control cards with recommended selling prices.

Supervises or performs inspections of deliveries for quality and quantity. Accountability for food and beverage equipment and supplies.

Maintenance of sanitation and health inspection standards.

Keeps abreast of the technical advances in food and beverage equipment and preparation procedures for same.

Plans, reviews, submits and prices menu items. Determines prices for party menu for banquets and all special functions. Reviews the party contracts daily to determine food and bar requirements and assure that arrangements are provided as contracted. On a daily basis, plans for the utilization of food surplus or leftovers. On a continuing basis, checks methods of preparation, size of portions and appearance. Conducts food and bar inventories as required.

Responsible for the correct ordering of food and beverage supplies.

Responsible for the training and direct supervision of subordinates and weekly scheduling and assignment of their duties. Evaluates performance and initiates required personnel actions. Ensures that all personnel actions are free from discrimination.

Annually develops an income, expense and capital expenditure budget for the food and beverage operation.

May be required to perform cooking duties.

Duties include but are not limited to:

• Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing.
• Follows menus, production sheets and recipes to prepare items in the quantity needed.
• Performs full range of simple cooking by preparing and cooking items requiring little or no processing such as hot cereals, concentrated or dehydrated soups, sauces, and gravies.
• Grills eggs, hamburgers, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches.
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.
• Prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets; prepares pureed foods and adjusts consistency with thickeners.
• Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.
• Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items.
• Weighs, measures, assembles ingredients for regular and modified diets.
• Combines ingredients according to precisely written recipes to produce quality food items, minimizing preparation time and food waste.
• Pans foods for bulk rethermalization according to recipe guidelines and production guidelines.
• Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a "clean as you go" concept.
• Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts.
• Achieves certification in ServSafe and can apply knowledge of food safety, food temperatures, etc.
• Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment. Checks equipment to make sure it is free of food residue and soap.

• Supervise employees; identify strategic objectives; define and assign work; define technical work requirements and milestones; evaluate accomplishments; recommend employee recognition and/or takes corrective actions as appropriate.
• Engage in professional scientific and engineering work requiring knowledge of the science or art, or both, by which materials, natural resources, and powers are made useful.
• Oversee, administer, and supervise technical managerial functions involving two or more areas of management functions such as resources analysis, technical management systems, technical engineering operations management, configuration management.
• Conduct special studies for NASA Programs/Projects and its partners.
• Oversee, advise, administer, supervise, and perform professional scientific/technical work concerned with engineering or architectural projects, facilities, structures, systems, processes, equipment, devices, material or methods.
• Perform multiple functions alongside other engineers to include planning, design, test and evaluation, cost analyses, program management, project and quality management.
• Perform technical activities supporting the management process whether within the context of a line organization, direction of a contracted effort, or management of grants. Work may involve monitoring contractors supporting NASA projects.
• Provides equal opportunity in all Federal human capital and employment programs and provides employees resources and information that ensures a safe and healthy work environment.
• 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.

• Serves as Operations Engineer for Environmental Control and Life Support Systems (ECLSS) in support of Artemis missions and associated sustaining and development projects.
• Leads or otherwise supports major tests, vehicle operations, and surveillance activities.
• Ensures ECLSS operations and maintenance are executed per requirements.
• Provides thorough and timely review of ECLSS Work Authorization Documents.
• Conducts ECLSS troubleshooting, problem resolution efforts, and cross-program technical interchanges.
• Obtains and maintains required certifications and participates in launch team training.
• Monitors and evaluates contractor performance related to ECLSS operations.
• 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.

• Makes reservations for incoming guests based on room availability. Interviews incoming guests to determine room assignment. Assists clientele in the completion of required forms and registration cards.
• Answers questions pertaining to rules and regulations governing the assignment and use of quarters; issues room keys. Provides statement of non-availability when applicable. Posts registration information on the registration card.
• Orients guests concerning use of facilities and equipment, and other facilities available on post. Answers billing questions and concerns. Assists or arranges transportation.
• Computes charges for guests checking out, receives payments and room keys; renders receipts. At end of shift, accounts for and secures cash.
• Performs other duties as assigned.

This Food Service Worker position is located within the Nutrition & Food Service at the West Palm Beach VA Medical Center.
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.

• Sets up food service counters, steam tables, table arrangements for banquets and side service stands with hot and cold foods.Removes or washes tables and chairs.
• Performs as a short-order cook operating the grille and deep fat fryer and other related equipment under close supervision following specific instructions.
• Serves food in standard portions, cafeteria style, to diners.
• Sets up glasses, silverware, butter, condiments, salads, desserts, breads, and beverages on serving counter.
• Cooks or prepares hot and cold sandwiches, breakfast foods, and a variety of fruit and vegetable salads. coffee and tea according to the number of servings required.
• Places standard portions of food in uniform amounts on plates, in small dishes or glasses.
• Cuts, scrapes, chops, dices, and peels fruits and vegetables.
• Cleans, scrubs, wipes, washes cooking and service equipment and assists in maintaining the overall cleanliness and orderliness of kitchen equipment and utensils, cleans tables, chairs, and furniture in dining room, fills and cleans condiment utensils, and keeps dining area clean at all times, reporting any unsatisfactory sanitary conditions.
• Exercises good sanitary habits in the performance of duties.
• Operates a cash register. Performs other related duties as assigned.

• Performs night audit functions. Checks front desk accounting records for accuracy, and, on a daily basis, summarizes and compiles information for the hotel's financial records.
• Tracks room revenues, occupancy percentages, and other front desk operating statistics. Prepares daily summary of cash, check, and credit card activities reflecting the hotel's financial performance.
• Post room charges to guest accounts. Processes credit card vouchers.
• Verifies all account postings and balances made during the day by front desk clerks. Performs duties as desk clerk in terms of check-in/out, and reservations.

The CYP Food Service Worker 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

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he 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.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• 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.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• 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.

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 general information and answers patron questions in a pleasant and tactful fashion. Verifies the identification of all individuals entering the facility or event. Patrols the facility and adjacent grounds, circulating among patrons and guests to maintain good order and to prevent damage to the facility or its equipment.
• Advises patrons when they are in violation of infractions of the facility rules or regulations. Assist as necessary in patron control or apprehension when appropriate. In some cases, may tactfully remove offenders from the facility, using force as necessary. May call NAS Pensacola Security for assistance as required.
• Ensures that authorized patrons and guests use the assigned areas as applicable.
• Checks the facility for security, safety of fire hazards. Reports fires or fire hazards and may use fire extinguishers to put out small fires. Performs first aid in the event of an accident and calls the medical facility for assistance when necessary. Assures that all fire exits are functional during hours of operation and properly secured at the close of business. Maintains all necessary logs. Relieves other Host Personnel as appropriate.
• Performs other duties as assigned.

• 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.
• Identifies process improvements and utilizes tools for creating, maintaining, and manipulating data in a variety of formats for analysis, evaluation, and decision making.
• Identifies areas of improvement and develops strategies to enhance operational performance across the organization through utilization of data tools and technology.
• Leverages data tools and technology to create visualizations and analyses to track monthly plans, expenditures, and variances to present an integrated product to management
• Utilizes various methods, including cost modeling, to forecast and quantify trends for various types of budgets.
• Promotes skill development of data analysis tools amongst team members.
• Collaborates with stakeholders and technical points of contact, and supports development of Programming, Planning, and Budget Execution (PPBE) products and analysis, and prepares and presents briefings to management.
• Collaborates with stakeholders and supports development of annual phasing plans and monitors budget expenditures or schedule performance to identify potential problem areas and reports to management regularly.
• 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.

• Prepares and cooks a variety of menu items including regular and special entrees and dessert items.
• Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry.
• Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes.
• Makes a variety of dessert items such as baked Alaska, crepes, and mousses.
• Adjusts standardized recipes for the number of servings required in large quantity cooking.
• Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety.
• Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings.
• Carves vegetables and fruits as garnishes for food platters and dishes.
• Maintains rotation of food inventories to prevent spoilage.
• May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements and preparing food production worksheets from computerized recipe files.
• Performs other related duties as assigned.