Total 18 F&B / Tourism / Hospitality job vacancies in homestead florida

• 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.

• Serves as a hotel customer service agent at a hospitality property with full responsibility for duties related and adjacent to the guest service cycle for front office operations.
• Serves as the hotel representative welcoming and interacting with guests, internal and external customers, and other visitors.
• Responsible for executing all processes and policies associated with reservations, room assignments, efficient check in and out of guests, identification and entitlements verification, payment processing and guest room key provision and control.
• Posts charges and payments on guest folios and responsible for the accountability and safekeeping of any assigned change fund.
• Maintains and updates notes and logs of all activities, and reports to management discrepancies and performance outcomes.
• Exercises independent judgement to resolve guest complaints as appropriate, maintains daily logs, updates frequently asked questions, and advises supervisor or work leader of more serious and non-routine concerns for resolution.
• Performs duties normally associated with front office operations as desk clerk, telephone services, reservations, luggage storage, lost & found, accountability reports, parking assistance and security for the hotel operation.
• Maintains the general cleanliness and appearance of the lobby, breakfast area, common areas, and furniture to ensure overall guest comfort.
• Provides communication assistance in medical and fire emergencies and may serve as primary point of contact during such emergencies.

• Ensures delivery of programs, products or services and technology to the customer that are compliant with all program requirements for technical, cost, schedule and quality performance.
• Ensures KSC Research and Technology is effectively managed and strategically planned for various programs under the Space Technology Mission Directorate (STMD) and the Exploration Systems Development Mission Directorate (ESDMD).
• Provides leadership to employees in Research and Technology Management Office, working with the deputy chief with workload management, employee growth opportunities, and/or other supervisory duties.
• Communicates and reports on KSC Research and Technology to senior managers, NASA HQ program executives, partners, and other external entities.
• Maintains and implements contact with stakeholders and customers, as required, in order to understand customer objectives, plans and requirements.
• Develops, leads, and integrates a diverse team of skilled and competent members throughout the formulation, approval, implementation, and evaluation sub-processes involved in managing programs.
• Ensures the development of tools and methods to assess and facilitate the execution of KSC’s Research and Technology portfolio.
• Performs 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.
• 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.

The successful candidate will:

• Perform duties as such short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Perform a limited variety of tasks, such as grilling foods to order, i.e., hamburgers, pancakes, bacon, eggs, etc.
• Select food items to be services and ensure their freshness. Take direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and temperature and turning to avoid burning.
• Assist/or prepare simple items such as sandwiches, soups, salads. Measure and weighs ingredients according to simple recipes or as directed.
• Place cooked food on serving dishes, steam or food carts.
• Ensure group orders are served simultaneously.
• Keep grills, stoves, refrigerators and working areas in a neat and clean manner in accordance with safety and sanitation regulations.
• Notify supervisors 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.

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.

• Advises on, integrates, monitors and/or performs duties concerned with the Safety, Reliability, Quality and Mission Assurance disciplines for Launch Vehicles managed by the Launch Services Program.
• Responsible for integration and coordination of all independent mission assurance flight readiness aspects for assigned missions; ensuring mission unique hardware, first flight items, and launch vehicle hardware anomalies are evaluated and assessed.
• Maintains cognizance of launch vehicles from mission launch vehicle selection through launch campaign activities and integrated vehicle/spacecraft operations.
• Reviews mission products and advises the Launch Services Program and Technical Authorities on the appropriate mission risk above the baseline (residual risk) for the launch vehicle; Ensures sufficient risk acceptance rationale exists.
• Supports the launch countdown, providing recommendations on any anomaly resolutions and presenting the go/no-go position to SMA management, and ensures acceptable resolution for any post flight anomaly observations.
• Serves on panels/committees and working groups responsible for conducting detailed technical/programmatic independent assessments on vehicle systems and fleets.
• Evaluates and integrates mission related assessments and reviews and keeps the Directorate informed of progress and unusual issues/concerns.
• Fosters 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.

• Monitors and promotes improvement of safety programs. Assists in ensuring government and contractor compliance with safety requirements.
• Ensures institutional safety compliance with all applicable safety requirements to those program areas requiring remedial action.
• Performs analyses of compliance with safety regulations and procedures instituted by OSHA with oversight from a senior safety specialist.
• Makes recommendations on any changes or improvements to the current system or systems which will ensure Safety and Mission Assurance (SMA) and Kennedy Space Center (KSC) are prepared for any incidents and/or emergencies, mishaps, disasters, etc.
• Recommends modifications and/or revisions to NASA and contractor safety policies, procedures, and guidelines. Prepares basic instructions to implement newly developed or modified guidance.
• Assists in the implementation of a major agency program dealing with complex hazardous conditions that involve a variety of safety considerations.
• Recommends modification or development of procedural policy initiatives based on problems that arise during ongoing program execution.
• Develops, coordinates, and reviews center safety capabilities, authorities, plans, procedures, training, and exercises.
• 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.

Major duties for the Food Service Worker Supervisor include, but are not limited to:

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval;
• Takes corrective action for any problems that might arise on the floors pertaining to food service;
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas;
• Prepares performance ratings/competencies for all employees under their direct supervision;
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary;
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies;
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules;
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met;
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees;
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets;
• Maintains inventory of food service supplies and equipment;
• Conducts quality assurance monitors and sanitation reviews;
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team;
• Performs other related duties as assigned.

• Participate in and chair major mission integration meetings involving highly complex technical, programmatic, and business criteria concerned with all aspects of the integration of spacecraft to launch vehicle.
• Responsible for day-to-day technical management of all aspects of mission integration including analytical studies, trade studies, engineering evaluations, contract management, change processing, change negotiations, budget formulation and execution.
• Assure assigned missions receive technical/administrative support to assure mission success. Missions include advanced planetary programs and Earth-orbital missions, some with potential military, commercial, or international cooperative applications.
• Prepare presentations for mission status reviews. Represent the Launch Services Program (LSP) at these reviews and present status of the launch vehicle and/or spacecraft systems, delineating problem areas and feasible solutions.
• Responsible for the management/development of mission-unique hardware and software to support mission requirements. Lead a multi-discipline team responsible for the integration of the spacecraft to launch vehicle.
• Develop/execute resource requirements to provide launch service with mission guidelines. Organize mission readiness reviews for senior NASA management. Participate in launch preparations, the launch, and subsequent flight operations as required.
• Resolve highly technical, complex compatibility problems between the various systems and/or organizations associated with the mission.
• Manage in-house mission trade studies/system analysis in support of NASA initiatives/activities. Perform independent technical checks on contractor, commercial, or other government generated mission studies to evaluate future mission feasibility.
• 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.

• Participate with the District Manager and Deputy District Managers in the formulation of operational policies, procedures and programs including long-range goals and priorities for program activities within the assigned area.
• On an ongoing basis, determine the adequacy and accessibility of resources and information to enable subordinates to function together as part of a cohesive food safety team.
• Adjust work activities and schedules based on changing priorities.
• Oversee and coordinate review, implementation, and ongoing assessment of inspection and enforcement activities at meat, poultry, and egg products establishments in a defined geographic area.
• Identify public health or food safety issues, and direct activities of front line personnel to conduct inquiries or assessments, document findings, and take or recommend appropriate action.
• Supervise and coordinate the work activities of individuals or cross-functional teams of FSIS Food Inspectors, Consumer Safety Inspectors, Veterinary Medical Officers, and Consumer Safety Officers in an assigned area.
• Manage the workforce, conduct performance reviews, develop and mentor your team members, and address employee and labor relations issues.
• Provide leadership to employees relative to long and short-term tasks, duties and responsibilities.
• Utilize Agency information systems, reports, and analytical tools to oversee plant's compliance with HACCP and other regulatory requirements, and to ensure that inspection resources are appropriately focused on food safety priorities.
• Ensure proper implementation and maintenance of Agency sampling initiatives within your assigned area of responsibility.
• You will also review and render decisions on plant management appeals of in-plant level decisions and actions.

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.

• Skill in operating and cleaning a wide variety of food service equipment including special equipment for the preparation of large volume items.
• Ability to follow written and verbal instructions, particularly, standard recipes and detailed cooking instructions.
• Knowledge of food borne illnesses, food safety, and proper storage methods for hot and cold food items in order to prevent loss and illness due to spoilage.
• Knowledge of proper cooking temperatures and preparation methods of a variety of foods.
• Basic knowledge of practical understanding of the physical process that occur in cooking.
• Ability to schedule and coordinate preparation of a number of different foods in order to ensure that they are ready for service at the appropriate mealtime.

• Performs tasks with several steps or sequence of tasks such as: set up food service counters, steam tables, dining room tables, and side services stands with hot and cold food, including meats, vegetables, salads, desserts, bread, butter, and beverages.
• Serves food cafeteria-style to diners.
• Serves tables family-style by placing dishes of food on tables and refilling as necessary.
• Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing.
• Makes a variety of fruit and vegetables salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges.
• Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities.
• Makes simple sandwiches.
• Packs box lunches.
• Maintains water and detergent levels in dishwasher; removes strainer pans, inspection doors, etc., for proper cleaning of dishwasher, inside and out; removes calcium deposits as required; and restores room to orderliness.
• May unload food from delivery trucks and move heavy garbage cans.
• May operate cash register and be responsible for own change fund.
• Performs other related duties as required.

• Manages the overall development efforts for a significant and complex NASA program or a set of complex projects with multiple interfaces and extensive scope and variety.
• Supports the planning, integration, coordination, and critical management of problems with respect to requirements development and execution, contract management, and program management of complex software and hardware systems.
• Monitors contractors engaged in various projects for the program.
• Assists the Office chief in Directorate long-range planning for new and expanded program objectives specifically targeted at carrying out NASA's goals, objectives, and strategies.
• Supports mission requirements and initiates design and modification efforts as necessary.
• Monitors and controls program or project development efforts and resource utilization.
• Restructures and re-orients Division goals to meet requirements as necessary.
• Leads and provides technical expertise in the areas of Project management, engineering, and technical integration.
• Performs 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.
• 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.