In person

MOU status: DoD MOU current through January 8, 2028.

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At a glance

Programs: 1
Locations: 1
States served: 1

Delivery: In person (1)
Program length: 8 to 12 weeks (1)
Program type: OJT (1)
Branches accepted: Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force

Counts are computed from the DoD program listings below -- a provider with several programs can appear more than once in each count.

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Programs

Office of Auxiliary Enterprises & Other Services - OJT

Detailed listing

Delivery: In person source value: In-Person
Length: About 9 to 13 weeks source value: 61 - 90 days
Type: OJT
Branches: Air Force, Army, Coast Guard, Marine Corps, Navy, Space Force
Target MOCs: Culinary
Career field: Food Preparation and Serving Related

Summary

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.

Eligibility

Enlisted Aide and Executive Mess Hall skills are a plus.

What the work involves

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, Serv Safe). • 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.

Locations

Fort Lee, Hampton, VA

Where this provider operates

VirginiaHampton, Fort Lee

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Where this comes from

Source is the Department of Defense SkillBridge directory, filtered to Hampton University. HiredTroops republishes it and adds the plain-language notes. We do not screen, rank, or endorse organizations, and we take nothing from them.

Last checked August 23, 2026, which is older than our normal weekly refresh.

Confirm current program status with the organization and with your command before you commit. This directory is not affiliated with or endorsed by the Department of Defense.