Office of Auxiliary Enterprises & Other Services - OJT
This unique dual-role position combines the critical functions of ensuring high standards of food quality and safety within the university's student dining areas with the personalized culinary artistry required to cater to the university president and their official functions. The successful candidate will possess a strong background in food safety, quality assurance, and professional culinary arts, with a demonstrated ability to manage diverse responsibilities effectively.
Quality Assurance Inspector (Student and Faculty Dining Services):• Conduct regular inspections of all university dining facilities, including kitchens, serving areas, and storage spaces, to ensure compliance with local, state, and federal health and safety regulations (e.g., HACCP, ServSafe).• Monitor food preparation, handling, and storage practices to maintain consistent quality and prevent foodborne illnesses.• Evaluate food products for freshness, appearance, taste, and nutritional value.• Document inspection findings, identify areas for improvement, and implement corrective actions.• Collaborate with dining services management to develop and implement quality control procedures.• Maintain accurate records of inspections, audits, and corrective actions.• Conduct regular inventory and check for proper rotation of food products.• Monitor equipment functionality and cleanliness.Personal Chef (President's House):• Plan, prepare, and execute high-quality meals for the university president, their family, and guests, catering to diverse dietary needs and preferences.• Develop menus for formal and informal events, including dinners, receptions, and meetings, ensuring culinary excellence and presentation.• Manage food procurement, inventory, and budgeting for the president's meals and events.• Maintain a clean and organized kitchen environment, adhering to strict hygiene standards.• Coordinate with event planners and other staff to ensure seamless execution of culinary services.• Stay abreast of current culinary trends and techniques, incorporating innovative dishes and presentations.• Prepare meals in a timely manner, adhering to strict schedules and deadlines.• Ensure that all food served is of the highest quality and presentation.• Maintain confidentiality and discretion regarding the president's personal preferences and dietary needs.
Culinary
Enlisted Aide and Executive Mess Hall skills are a plus.
Location is at Hampton University Campus. Recruiting from Fort Lee, VA.
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Interview prep for this program▸
- ▸ "How many of your past SkillBridge interns received full-time offers?" — a serious program knows the number.
- ▸ "Who will my day-to-day mentor be, and what does week one look like?"
- ▸ "The listing says 61 - 90 days — can that flex to my approved window if my command shortens it?"
- ▸ "Is relocation expected for a full-time offer, or can I convert where I am?"
- ▸ Confirm the eligibility notes above — ask exactly what they need from you and when.
- ✓ Your projected start window and separation date (from your profile)
- ✓ Your command's approval status — even "packet drafted" signals you're serious
- ✓ Your civilian-translated resume bullets (generate them here)
- ✓ A written training-plan ask — you'll need it for your packet anyway